Mushroom
Perogies
ciao! cooks
This recipe takes a familiar
dish into fresh territory. Earthy
mushrooms, sugary onions and
mayo-laden sour cream push
our palates to appreciate the
unexpected.
INGREDIENTS
Mushroom Perogy Filling
1/2 cup butter
4 cups mushrooms, roughly
chopped
1/4 cup garlic, minced
1 cup yellow onion, sliced
1 Tbsp fresh rosemary, finely
chopped
1 Tbsp fresh thyme, finely chopped
3/4 cups feta cheese, crumbled
Perogy Dough
4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 cups sour cream
1/3 cup egg whites,
slightly beaten
Sweet Onion Ragout
3 yellow onions, sliced
1/2 cup butter
1/4 cup brown sugar
2 Tbsp apple cider vinegar
Dill Cream Sauce
1 cup sour cream
1 cup Greek yogurt
1 cup mayonnaise
2 Tbsp honey
1 Tbsp finely chopped dill
1/2 Tbsp finely chopped parsley
1 tsp paprika
1/2 tsp cayenne
Garnish
Cucumber
Green onion
Dill
METHOD
Mushroom Perogy Filling
1. Heat up butter in a pot until
melted. Add onion and garlic.
Sauté until lightly browned.
2. Stir in rosemary and thyme.
3. Add mushrooms and cook until
they have absorbed the butter
and are cooked.
4. Set aside and let cool to room
temperature.
5. In a food processor, purée
the mushrooms until it forms a
coarse paste.
6. Remove the filling from the food
processor, place in a mixing bowl,
and fold in the feta cheese.
7. Season and refrigerate until
ready to form perogies.
Perogy Dough
1. Mix all ingredients together
and knead until you get a smooth
dough.
2. Let rest in the fridge for an hour.
Sweet Onion Ragout
1. Melt butter in a pot.
2. Add onions and sauté until clear.
3. Add remainder of ingredients and
continue to cook until onions
are light brown in colour and
the majority of liquid has
dried up.
4. Serve warm.
Dill Cream Sauce
1. Mix all ingredients together.
2. Refrigerate until needed.
Assembly
1. Boil the perogies until done.
2. Slice 6 thin slices of
cucumber and lay on a plate.
3. Lay one perogy per slice of
cucumber.
4. Top with dill cream sauce
5. Top each perogy with a
spoonful of onion ragout.
6. Sprinkle the plate with sliced
green onion, dill and serve.
Yield 75 perogies
ciao! / dec/jan / two thousand eighteen
45