Potato And Mushroom Pierogies With Roasted Apples Recipes

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PIEROGIES WITH MUSHROOMS



Pierogies With Mushrooms image

This is one of my go-to meals when I need to get dinner on the table in a hurry. It's not fancy, but it's tasty and filling. If you don't like mushrooms, you can use asparagus, bell peppers, peas, or any other vegetable that you enjoy. This recipe was originally published on my blog.

Provided by insoyum

Categories     Weeknight

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs frozen potato pierogies, any flavour
2 teaspoons olive oil
1 small onion, sliced
3 garlic cloves, minced
8 -10 mushrooms, sliced
salt and black pepper
1 tablespoon butter

Steps:

  • Boil the pierogies in salted water, according to package instructions.
  • Meanwhile, add the olive oil to a non-stick skillet and place over medium heat.
  • Cook the onion for a couple minutes, then add the garlic (so it doesn't burn). Stir and let cook for 1 more minute.
  • Add mushrooms and season with salt and pepper.
  • Continue cooking the mixture until the onions are translucent and the mushrooms are cooked. Remove from the skillet and set aside.
  • In the same skillet, add the butter and pierogies (drained).
  • Flip over the pierogies so they brown on both sides, then add the mushrooms back into the pan.
  • Stir to combine everything, adjust the seasonings as needed, and remove from the heat.
  • Serve warm. Can be served with sour cream if desired.

Nutrition Facts : Calories 63.6, Fat 5.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 28.3, Carbohydrate 3.5, Fiber 0.7, Sugar 1.5, Protein 1.5

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS



Vareniki (Russian Pierogi) with Potatoes and Mushrooms image

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

18 ounces potatoes
salt and freshly ground black pepper
3 cups all-purpose flour
1 teaspoon salt
¼ cup sour cream
½ teaspoon baking soda
½ cup water
¼ cup butter
2 onions, finely diced
3 ½ cups finely chopped button mushrooms

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

MUSHROOM-APPLE PIEROGIES



Mushroom-Apple Pierogies image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

1/4 cup smooth applesauce or strained chunky applesauce, plus more for serving
1 tablespoon vegetable oil
Kosher salt
2 large eggs
2 1/2 cups all-purpose flour, plus more for dusting
4 tablespoons unsalted butter
Sour cream, for serving
5 slices bacon
8 ounces cremini mushrooms, sliced
Kosher salt
1 small onion, chopped
8 ounces sauerkraut, rinsed
2 teaspoons fresh thyme, chopped
2 teaspoons paprika
1 1/4 cups chunky applesauce

Steps:

  • 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.
  • Melt 4 tablespoons butter in a large skillet over medium-low heat. Boil the pierogies in batches until tender, about 5 minutes, then transfer to the skillet using a slotted spoon and toss with the butter until browned. Serve with applesauce and sour cream.

POTATO, MUSHROOM, ONION & CHEESE PIEROGIES & ..........



Potato, Mushroom, Onion & Cheese Pierogies & .......... image

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

4 large eggs
1 large egg, for egg wash
1/2 cup melted unsalted butter or 1/2 cup margarine, cooled
1/2 cup sour cream
1 teaspoon salt
5 cups all-purpose flour
flour, for dusting
1 lb potato, peeled and cubed
4 tablespoons unsalted butter
2 large onions, finely chopped
15 ounces button mushrooms, finely chopped
3/4 cup shredded cheddar cheese
4 sprigs fresh thyme
kosher salt
freshly ground coarse black pepper
1 cup heavy cream
chopped fresh flat-leaf parsley, garnish

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!

PIEROGIES WITH MUSHROOM SAUCE



Pierogies with Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 5

2 packages frozen potato-onion pierogies
4 tablespoons butter
10 ounces button mushrooms, sliced
1 medium onion, chopped
2 tablespoons sour cream

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.

PIEROGI (POTATO AND MUSHROOM SAUERKRAUT)



Pierogi (Potato and Mushroom Sauerkraut) image

Make and share this Pierogi (Potato and Mushroom Sauerkraut) recipe from Food.com.

Provided by Honeym

Categories     Potato

Time 45m

Yield 24 pierogi's, 6 serving(s)

Number Of Ingredients 14

2 tablespoons canola oil
1 large sweet onion, diced medium (Vidalia or Walla Walla)
1 1/2 lbs yukon gold potatoes, peeled and sliced, cut into 3/4-inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons margarine (or 1/4 cup canola oil and 1/4 teaspoon salt)
10 ounces mushrooms, sliced (about 3 cups)
2 cups sauerkraut
1/4 teaspoon pepper
4 cups flour
2 eggs
1 cup warm water
1 teaspoon salt
2 tablespoons oil (or sour cream)

Steps:

  • Preheat a skillet over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 15 minutes, leaving a little gap for steam to escape.
  • 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.
  • When the potatoes are done boiling, drain them well and mash. Add the onions.
  • 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. Add sauerkraut 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 ok).
  • Mix dough ingredients and knead until soft and smooth. Roll out dough and cut out 3 1/2 - 4 inch circles, or make a log about 1 1/2 inches thick and cut off 1 inch sections to roll into a circle.
  • Put 1-2 Tablespoons of either the potato filling or the sauerkraut filling on the dough and fold over. Pinch to seal. Boil for 4-5 minutes till the pierogi floats.
  • You can eat it like this or fry in butter which is how I like them! Add a dollup of sour cream if you like.

Nutrition Facts : Calories 606, Fat 19.6, SaturatedFat 3, Cholesterol 70.5, Sodium 1016.4, Carbohydrate 92.9, Fiber 6.4, Sugar 4, Protein 15.1

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