Name: Wild Mushroom Pierogies
Cook time: 1 1/4 hr
Total time: 2 hr
Yield: Makes 6 (main course) servings
Ingredients: 1 cup boiling water; 2/3 oz dried porcini mushrooms; 1 medium onion, quartered; 2 garlic cloves, crushed; 6 oz cremini mushrooms, quartered; 1 1/2 tablespoons unsalted butter; 1 tablespoon finely chopped fresh flat-leaf parsley; Pierogi and vareniki dough; 1 lb onions, chopped; 1/2 stick (1/4 cup) unsalted butter; Accompaniment: sour cream; a 2 1/2-inch round cookie cutter

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Wild Mushroom PierogiesRita Maas

A quintessential Polish comfort food, pierogies can be stuffed with potatoes, cheese, sauerkraut, or wild mushrooms. Here, dried porcini are combined with cremini mushrooms, adding a woodsy depth to the filling. Served with golden sautéed onions and sour cream, these dumplings make a delicious main dish.

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.

Recipe notes

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