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Wild Mushroom and Truffle Pierogies

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Chef Dennis Eckrote

Wild Mushroom and Truffle Pierogies with Caramalized Shallot-Brown Butter Sauce

Dough 2 cups ap flour 4 ounces of sour cream 2 ouncs of room temperature butter 1 egg pinch of salt and a little water to bring it together

Mix until a smooth dough forms and roll out

For the filling

5 large potatoes 1 cup of shiitake mushrooms 1 cup of oyster mushrooms salt and pepper to taste 1 tablespoon of Black truffle oil

Sauce 4 tablespoons of butter 4 shallots(or one small onion) 1/2 bu of fresh chopped parsley

For mushrooms, clean and slice, toss with olive oil and salt and pepper and roast on a sheet tray in a 350 degree oven until tender leave cool and add to filling

for potatoes, peel and dice potatoes and cook until tender and mash, while warm add mushroom, truffle oil and salt and pepper to taste

fill pierogis, and place off to side until ready to cook

In a large pan take 4 tablespoons of butter three sliced shallots and saute until golden brown… pierogis in the boiling water till the float and toss with brown butter sauce

Finish with fresh chopped parsley and serve and enjoy!

Yeild about 2-3 doz pierogies