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WILD MUSHROOM PEROGIES
1 cup boiling water
2/3 oz dried porcini mushrooms
1 medium onion, quartered
2 garlic cloves, crushed
6 oz cremini mushrooms, quartered
1 1/2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley
Dough (perogie, pasta or dumpling type) to make 48 rounds (3 inch)
1 lb onions, chopped
1/4 cup unsalted butter
Pour boiling water over porcini in a small bowl and soak until soft (10-20 minutes). Swirl the porcini in the soaking liquid to remove grit, then remove them from the water. Squeeze any excess liquid back into bowl, then strain liquid through a paper-towel-lined sieve into a bowl and reserve.
Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped. Heat butter in a skillet over moderate heat, then stir and cook mushrooms until dry (about 8 minutes). Add reserved soaking liquid and simmer (stir often) until mix is thick, dry, and beginning to brown (12-15 minutes), then stir in parsley and salt and pepper to taste. Cool completely.
Halve dough and roll 1 piece on a lightly floured surface into a 15 inch round (keeping other half wrapped). Cut out rounds (about 24) with floured cutter and put 1 teaspoon filling in center of each round, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal then place on a lightly floured kitchen towel. Repeat until all dough is used.
Cook onions in butter in a large heavy skillet over moderately low heat (stir often) until golden brown, about 30 minutes. Season with salt and pepper and keep warm.
Cook pierogies in a large pot of lightly salted boiling water until al dente, transfer with a slotted spoon to skillet with onions, toss gently to coat and serve immediately. Serves 6 as a main course.
Gala´s Note: Freeze perogies on a tray until firm, about 2 hours, then freeze in sealable plastic bags - they are good for a month. Thaw before cooking. |
