Mushroom Pierogi
Disse polske dumplings serveres traditionelt med bløde, brune løg eller creme fraiche.
Kilde: Martha Stewart Living, marts 1995
Udbytte
Disse polske dumplings serveres traditionelt med bløde, brune løg eller creme fraiche.
Kilde: Martha Stewart Living, marts 1995
Udbytte
Zachariah
27.04.2023 @ 02:43
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text into English:
“These Polish dumplings are traditionally served with soft, brown onions or sour cream. Source: Martha Stewart Living, March 1995. Makes about 3 dozen. Yield. Ingredients: 1 1/4 pounds assorted mushrooms, such as white, shiitake, or cremini. 1/2 tablespoon butter. 1/2 tablespoon olive oil. 1/4 cup chopped peeled shallots (about 2 large). 2 tablespoons lemon juice. 1 teaspoon salt. 1/4 teaspoon freshly ground black pepper. 1 teaspoon fresh thyme. 3 tablespoons heavy cream. 1 tablespoon chopped flat-leaf parsley. Pierogi dough for potato and goat cheese pierogi. Directions: 1. Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside. 2. Heat butter and oil over low heat in a medium sauté pan. Add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Increase heat to medium, and cook, stirring occasionally, until mixture is almost dry, about 8 to 10 minutes. Add cream, thyme, and parsley and cook for about 1 minute. Transfer to a medium bowl. 3. To form dumplings, place a heaping teaspoonful of filling toward the front of a circle of pierogi dough. Moisten edges of dough with water, and fold in half around filling to form a half-circle, pressing edges firmly closed. Set aside on a lightly floured baking sheet. Continue filling and forming pierogi, and keep them covered with plastic wrap until all dough has been used. 4. Meanwhile, bring a large pot of salted water to a boil, and add half of pierogi. Gently boil until they float to the surface, about 2 minutes, and continue to cook for an additional 3 to 4 minutes. Drain and repeat with remaining pierogi. Serve immediately.”