Recipe courtesy of Silk City Diner
Recipe courtesy of Silk City Diner
Episode:
Triple D Nation: Fresh and Fried
Mushroom Pierogi
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- Level: Intermediate
- Total: 3 hr 20 min (includes chilling time)
- Active: 1 hr 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 663
- Total Fat
- 44 g
- Saturated Fat
- 24 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 128 mg
- Sodium
- 1044 mg
- Level: Intermediate
- Total: 3 hr 20 min (includes chilling time)
- Active: 1 hr 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 663
- Total Fat
- 44 g
- Saturated Fat
- 24 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 128 mg
- Sodium
- 1044 mg
Ingredients
Pierogi Dough:
Pierogi Filling:
Horseradish Crème Fraîche:
Directions
- For the pierogi dough: Work the egg, sour cream, butter and salt together in a bowl by hand to form a dough. Don’t worry if the mixture is not uniform; like pie dough, you do not want to overwork it. Pour the flour on a work surface and make a well in the center. Add the sour cream mixture to the well and mix thoroughly with your hands until a dough forms. Wrap in plastic wrap and refrigerate the dough for at least 2 hours or up to 2 days.
- For the pierogi filling: Heat a large sauté pan until very hot. Add 1 tablespoon oil and add half of the mushrooms. Cook until the mushrooms begin to brown and release their liquid, then add half of the garlic, shallot and herbs. Continue to cook for another minute. Spread the cooked mushrooms out on a large plate to let them cool. Repeat with the remaining oil, mushrooms, garlic, shallot and herbs.
- Put the potatoes in a pot. Cover with cold water. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are mashable, then strain. Run the potatoes through a food mill with the butter, or mash the potatoes with the butter however you would normally make mashed potatoes. Season to taste.
- Add all but 1 cup of the mushroom mix to the mashed potatoes. (The reserved cup of mushrooms will be used to garnish the pierogis.) Roll out the dough on a floured work surface to 1/8-inch thickness and cut into 3-inch rounds. Spoon 1 tablespoon filling onto each round. Fold the dough over into half-moons and press the edges with a fork to seal them.
- Bring 1 gallon salted water to a rolling boil. Add the pierogi, 10 at a time, and wait until they float. Using a slotted spoon, remove the pierogis from the water onto a plate lined with paper towels to absorb the excess water.
- For the horseradish crème fraîche: Whisk together the crème fraîche and horseradish in a bowl.
- To serve, heat a sauté pan over medium-high heat, add 1 tablespoon of butter, then the pierogi, a few pieces at a time. Cook until golden brown on each side. Serve with the reserved mushrooms and horseradish crème fraîche.
