Mushroom Ragoût Pierogi
rich and savory

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Mushroom Ragoût Pierogi

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Ingredients

Adjust Servings:
Mushroom Ragoût Filling
2 cups Mushroom sliced
1/4 teaspoon Sea Salt
2 tablespoons Unsalted Butter
1/2 cup Shallot minced
1/4 teaspoon Freshly Ground Black Pepper
1/2 cup White Wine
1 clove Garlic minced
1/4 cup Heavy Cream
3 sprigs Fresh Thyme Sprigs
Pierogi Dumpling
6 whole Eggs
3 tablespoons Sour Cream
1/3 cup Unsalted Butter soften to room temperature
3/4 teaspoon Sea Salt
6 1/3 cups All Purpose Flour
Pierogi Saute
6 tablespoons Butter

Nutritional information

16g
Protein
592
Calories
22g
Fat
80g
Carbs
365mg
Sodium
207mg
Cholesterol

There are virtually limitless varieties of pierogi, from savory and meaty to sweet and delicate. Having had pierogi since I was young, I love to explore different flavor combinations to fill this traditional Polish dumpling.

Cuisine:

Ingredients

  • Mushroom Ragoût Filling

  • Pierogi Dumpling

  • Pierogi Saute

Directions

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This pierogi filling is delicious and it can be varied by utilizing a variety of mushrooms. If I am making this with only a single type of mushroom, I prefer the button mushroom. If I use a variety, I typically use shitake, button, and portabella (those are the easiest to find in my location). Go ahead and experiment with different types!

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Steps

1
Done

Beat the eggs and add the salt together in a large mixing bowl.

2
Done

Add sour cream and softened butter, mix into the eggs until smooth.

3
Done

Add the flour, 1 cup at a time, kneading it until the dough is pliable. The dough should be slightly gooey.

4
Done

Knead the dough on a lightly floured surface until firm and smooth, add a small amount of flour as required to get a smooth texture.

5
Done

Cover the dough and set aside while the filling is prepared.

6
Done

Prepare the filling by melting 2 tablespoons of butter in a saute pan, then season (with salt and pepper) and cook the garlic and scallions over medium-low heat until softened, about 2-3 minutes.

7
Done

Add the mushrooms to the onions and season with the remaining salt and pepper. Add white cooking wine and springs of thyme, then continue to heat on medium heat until the wine is reduced by half, about 5 minutes.

8
Done

Stir in the cream and simmer on medium-low for 3-5 minutes. Remove from heat. Remove the sprigs of thyme and discard.

9
Done

Flour the table. Divide the dough in half, then roll out one-half to 1/8 inch thickness. Cut into 3-inch rounds using a circle cutter.

10
Done

Spoon filling onto each circle and then fold each one in half, pinching the edges to seal the pierogi. If the pierogi does not seal, use a few drops of water along the edges to help the pierogi seal.

11
Done

Drop each completed pierogi into the boiling water for about 3 to 5 minutes. They should float to the top when done. Remove to a colander to drain. Do NOT overcrowd your pot.

12
Done

In a frying pan melt some butter, and fry each side of the pierogi, until browned. It will take about 4 tablespoons of butter to cook all 24 pierogi.

Brian

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Kale Mushroom Ragoût Pierogi
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Cheese Pierogi

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