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    You are in: Home / Recipes / Wild Mushroom Perogies Recipe
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    Wild Mushroom Perogies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    Tres Piernas Hombre's Note:

    This is a fantastic recipe that I got from Canadian Living Magazine. There have only been slight modifications. Labour intensive but worth the time and the perogies freeze execellent.

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    Serves: 8



    Units: US | Metric

    mushroom filling

    • 3/4 ounce dried wild mushrooms (preferably porcini (or more)
    • 2 tablespoons butter
    • 3 cups finely chopped mushrooms (such as oyster, cremini, button or shiitake caps)
    • 1 small onion, minced
    • 1 tablespoon chopped fresh dill
    • 1 egg yolk
    • salt and pepper


    1. 1
      DOUGH: In bowl, whisk flour with salt. In separate bowl, beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in ball. If necessary, add more water, 1 tbsp at a time, being careful not to make dough sticky.
    2. 2
      Turn out onto lightly floured surface; knead just until smooth, about 5 minutes. Divide in half.
    3. 3
      Cover with plastic wrap or damp tea towel; let rest for 20 minutes.
    4. 4
      MUSHROOM FILLING: Meanwhile, in heatproof bowl, cover dried mushrooms with boiling water. Let stand until softened, about 20 minutes. Drain, Chop mushrooms finely.
    5. 5
      In skillet, melt butter over medium heat; cook soaked and fresh mushrooms and minced onion, stirring often, until tender and liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly.
    6. 6
      Stir in dill, egg yolk, salt and pepper.
    7. 7
      Working with half of the dough at a time and keeping remainder covered to prevent drying out, roll out on lightly floured surface to about 1/16-inch thickness.
    8. 8
      With 3-inch round cookie cutter, cut out rounds. Place 1 tsp of the filling on centre of each round.
    9. 9
      Lightly moisten edge of half of each round with water. Fold in half; pinch edges together to seal and crimp attractively.
    10. 10
      Place on tea towel-lined rimmed baking sheets; cover with damp towel to prevent drying out. Repeat with remaining dough and filling. (Make-ahead: Refrigerate for up to 8 hours.
    11. 11
      In large pot of boiling salted water, cook perogies, in batches and stirring gently to prevent sticking together or to bottom of pot, until they float to top, about 2 minutes. transfer to colander to drain.
    12. 12
      In large skillet, melt butter over medium heat; cook sliced onion until golden, about 5 minutes. Add perogies; toss to coat and warm through. Serve with sour cream.

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    Nutritional Facts for Wild Mushroom Perogies

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 356.2
    Calories from Fat 154
    Total Fat 17.2 g
    Saturated Fat 9.0 g
    Cholesterol 81.7 mg
    Sodium 515.9 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 2.2 g
    Sugars 2.4 g
    Protein 8.2 g

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