Wild Mushroom Pierogies Recipe

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Wild Mushroom Pierogies
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Ingredients
11
Count
Nutrition
269
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cooks' notes: • Filling can be made 2 days ahead and chilled, covered. • Filled pierogies can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.19 Kcal (1127 kJ)
Calories from fat 180.21 Kcal
% Daily Value*
Total Fat 20.02g 31%
Cholesterol 48.3mg 16%
Sodium 9.53mg 0%
Potassium 276.47mg 6%
Total Carbs 17.64g 6%
Sugars 3.77g 15%
Dietary Fiber 2.82g 11%
Protein 5.54g 11%
Vitamin C 7.7mg 13%
Vitamin A 0.2mg 7%
Iron 40.6mg 226%
Calcium 53.8mg 5%
Amount Per 100 g
Calories 142.41 Kcal (596 kJ)
Calories from fat 95.33 Kcal
% Daily Value*
Total Fat 10.59g 31%
Cholesterol 25.55mg 16%
Sodium 5.04mg 0%
Potassium 146.26mg 6%
Total Carbs 9.33g 6%
Sugars 2g 15%
Dietary Fiber 1.49g 11%
Protein 2.93g 11%
Vitamin C 4.1mg 13%
Vitamin A 0.1mg 7%
Iron 21.5mg 226%
Calcium 28.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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