VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS
This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.
Provided by nt_bella
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
- Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
- Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
- Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
- Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g
PIEROGIE AND MUSHROOM CASSEROLE
If you are short on time but still want comfort food which is full of flavor, this recipe is for you. Serve with sour cream.
Provided by mrshastiethecook
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
- Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
- Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 685.7 calories, Carbohydrate 85.1 g, Cholesterol 64.7 mg, Fat 26 g, Fiber 6.7 g, Protein 26.2 g, SaturatedFat 11.9 g, Sodium 1733.5 mg, Sugar 20.1 g
POTATO, MUSHROOM, ONION & CHEESE PIEROGIES & ..........
This recipe was originally courtesy of Tyler Florence from the Food Network.com but have used it as my base recipe and then tweaked a "bit" here and there and these were the end results. It took awhile but here it is!
Provided by Manami
Categories Potato
Time 55m
Yield 35 serving(s)
Number Of Ingredients 17
Steps:
- Dough:.
- Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
- Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
- Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
- Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
- Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
- Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
- Filling:.
- Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
- Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
- Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
- Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
- Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
- Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
- Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
- Lightly flour your rolling pin and counter.
- Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
- Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
- Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
- Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
- Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
- Lightly tap the bottoms of the dumpling on the counter to make it flat.
- Repeat with the remaining half of dough and filling.
- You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
- Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
- Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
- Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
- Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:.
- Roasted apples:.
- 3 Gala apples, peeled, cored and coarsely chopped.
- 3 Golden Delicious, peeled, cored and coarsely chopped.
- 1 lemon juiced.
- 2 cinnamon sticks.
- 1/4 cup brown sugar or brown sugar "splenda".
- Pinch of salt.
- 2 Tablespoons butter.
- Preheat oven to 400°F.
- Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
- Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
- Serve the apples with peirogies, either hot or chilled.
- Caramelized Onions & Sour Cream:.
- 4-5 large onions, sliced thin.
- 3-4 tablespoons butter or margarine.
- 1-2 teaspoons sugar, to caramelize - no subs.
- Sour cream, to serve on the side.
- Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
- Serve onions with pierogies and sour cream, as little or all you want.
- "Maple" Cured Bacon & Melted Butter:
- 1/2 lb of "maple" cured bacon or turkey bacon.
- 4-5 tablespoons butter.
- Parsley, chopped fine - garnish.
- Saute bacon in frying pan or microwave oven.
- When crispy and drained; crumble into little pieces.
- Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
- Sprinkle melted butter with parsley and bacon on hot pierogies.
- Melted Butter & Green Onions:.
- 4-5 tablespoons butter
- 1-2 green onions, chopped fine (green & white parts).
- Melt butter in saucepan or microwave, remove before it browns.
- Sprinkle with green onions and spread it over the warm pierogies.
- Use any and all combinations with these.
- There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!
POTATO AND MUSHROOM GRATIN
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
- Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
- Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.
PIEROGIES WITH MUSHROOM SAUCE
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
ROASTED POTATOES WITH MUSHROOMS
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, toss the mushrooms with 1 tablespoon olive oil, and season with salt and pepper, to taste.
- On another rimmed baking sheet, toss the potatoes with the remaining 1 tablespoon olive oil, and season with salt and pepper, to taste. Put both pans in the oven, and roast until the mushrooms are browned and the potatoes are cooked through, about 20 minutes, tossing once and rotating the sheets halfway through. Remove the pans from the oven, and let cool slightly.
- While the potatoes and mushrooms roast, make the dressing. Add the garlic, sour cream, yogurt, buttermilk, and vinegar into a food processor and blend to combine. Add the cayenne, herbs, Worcestershire, and hot sauce. Blend until fully incorporated and the dressing is a pale green. Season the dressing with salt and pepper, to taste, if needed.
- Add the potatoes and mushrooms to a serving bowl and pour in the dressing. Toss to coat and serve warm or room temperature.
WILD MUSHROOM PIEROGIES
Categories Mushroom Onion Vegetable Brunch Dinner Lunch Fall Winter Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Make filling:
- Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking 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 until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and salt and pepper to taste. Cool completely.
- Roll out dough and fill pierogies:
- Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.
- Cook onions and pierogies:
- Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, 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 tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.
PIEROGI (POTATO AND MUSHROOM SAUERKRAUT)
Steps:
- Make the Caramelized Onions
- Preheat a heavy-bottomed skillet, preferably cast iron, over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn amber, but not burn, although a couple of darker spots are fine.
- Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate.
- Make the Potato Filling
- In a medium-size pot, cover potatoes in water. Place a lid on the pot and bring to a boil. Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork.
- Meanwhile, in a large pan, sauté the onions in oil over medium heat for about 7 minutes. Turn the heat off but continue to stir occasionally because they could still burn from the hot pan. When the potatoes are done boiling, drain them well and add them to the pan with the onions. Just mash them right in there with a potato masher; that way you are sure to get all the oil, plus you save a dish. Add the salt and pepper. Make sure potatoes are mashed well and fluffy. Set aside to cool a bit.
- Make the Mushroom Sauerkraut Filling
- You know I don't usually advise cooking with margarine, but I really love it with the mushrooms here, I think because growing up the mushrooms I ate were really buttery. Anyway, this filling is really simple. In a large skillet, melt the margarine over medium-high heat. Add the mushrooms and sauté for about 7 minutes, until the mushrooms are soft.
- Before adding the sauerkraut to the pan, give it a squeeze over the sink to get out as much water as you can. It's important to do this so that your pierogi don't get all wet. You'll need to add the sauerkraut to the pan a cup at a time. Add to the pan and cook for about 10 minutes, cooking out any excess water. Season with the pepper. The filling shouldn't look dry (a small amount of water is okay), but you shouldn't be able to slosh around in it in rain boots.
- Make the Dough
- This is really the brunt of the work in this recipe. If you're like me, you have limited counter space and so rolling out dough can be a hassle. I make the dough last because the mess becomes much more manageable when you don't have to prep on the counter afterwards. It also gives your filling some time to cool. So make sure you clean up after your filling making and get someone to do the dishes for you. I find that a serene counter makes all the difference in dough making.
- Pour the water and oil into a large bowl. Add 2 cups of the flour and the salt, keeping one cup aside. Use a fork to stir the flour in, and as it starts to come together, use your hands to knead until a loose dough forms (about 3 minutes).
- Sprinkle your counter with flour, then turn the dough out onto it and knead. Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes. If it's too sticky, you can add a little bit more fl our and knead it in, sometimes up to 1/4 cup extra. Conversely, if you get a good-feeling, smooth, elastic dough with less than the extra cup of fl our, then that's okay, too.
- Now we roll the dough out, and also bring a salted pot of water to boil-the largest pot you've got-for boiling the pierogi.
- Divide the dough in half and make sure your counter is clean and sprinkled with a dusting of flour to prevent sticking. Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see-through. I roll it into an 18 x 10-inch rectangle, but as long as you have the thinness going, the shape doesn't matter so much. Sprinkle the top with a light dusting of flour.
- Now we're going to make circles. I use the top of a glass that is 3 1/2 inches in diameter, but somewhere between 3 1/2 and 4 inches is perfect. Use a glass or a cookie cutter. Have ready a lightly floured plate to place the finished circles on, and go ahead and fi rmly press your glass or cookie cutter into the dough, as close together as you can. Pull together the excess dough and set aside. Place circles on the floured plate and transfer to the fridge while you repeat with the other half of the dough. Combine the excess dough and see if you can get a few more wrappers out of the deal.
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MUSHROOM-APPLE PIEROGIES RECIPE - FOOD NETWORK …
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5/5 (2)Author Food Network KitchenCuisine EuropeanDifficulty Intermediate
- Make the pierogi dough: Whisk the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg and 1/2 cup warm water in a bowl. Put the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1 to 2 minutes, dusting with flour as needed. Cover with plastic wrap and set aside, about 30 minutes.
- Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towellined plate. Drain all but 2 tablespoons fat from the skillet. Add the mushrooms, season with salt and cook over high heat, stirring until browned, about 4 minutes. Add the onion and cook until soft, about 4 more minutes.
- Stir in the sauerkraut, thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring to a simmer, cover and cook until the mushrooms are tender, about 5 minutes, then uncover and cook until thickened, about 4 minutes. Chop the bacon and add to the skillet with the remaining 1/4 cup applesauce and salt to taste.
- Make the pierogies: Bring a large pot of salted water to boil. Beat the remaining egg in a bowl with 1 tablespoon water. Roll out half of the dough to less than 1/8 inch thick (keep the remaining dough covered with plastic wrap). Cut into rounds using a 3 1/2-inch cookie cutter or a drinking glass. Top each round with 1 tablespoon of the mushroom filling, brush the edges with the beaten egg and fold in half; crimp with a fork to seal. Repeat with the remaining dough and filling.
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