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…..place 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
