Flavorful Polish Vegetarian Lunch: Wild Mushroom Stuffed Pierogi with Caramelized Onion Gravy and Side Salad

Allergens

Gluten, Dairy, Eggs

Ingredients

• For the Pierogi:
• 2 cups all
• purpose flour
• 1 large egg
• 1/2 cup sour cream
• 1 tsp salt
• 4 tbsp unsalted butter, cold and cubed
• 1 cup wild mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced For the Caramelized Onion Gravy:
• 2 large onions, thinly sliced
• 2 tbsp unsalted butter
• 3 cups vegetable broth
• 2 tbsp all
• purpose flour
• 1/4 cup heavy cream
• Salt and pepper, to taste For the Side Salad:
• 2 cups mixed greens
• 1 small red onion, thinly sliced
• 1 large tomato, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions

1. Begin by preparing the pierogi dough: In a large bowl, mix together flour and salt. Add egg and sour cream, then use your hands to bring the dough together. Knead for 2 3 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour. Next, prepare the filling: In a pan over medium heat, sauté mushrooms, onion, and garlic until tender. Season with salt and pepper. Set aside to cool. Once dough is chilled, roll out on a floured surface and cut into 2 inch circles. Place a spoonful of filling onto each circle, then fold over and seal the edges. Boil pierogi in batches for 3 minutes or until they float to the surface. Remove with a slotted spoon and set aside. For the gravy, melt butter in a pan over medium heat. Add onions and cook until caramelized. Sprinkle flour over the onions and stir. Gradually add vegetable broth while continuously stirring to prevent lumps. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in cream and season with salt and pepper. Finally, prepare the side salad by mixing together mixed greens, red onion, tomato, olive oil, vinegar, salt, and pepper.

Chef’s Insight

To ensure a smooth dough for the pierogi, keep the butter cold and work quickly when combining the ingredients

Notes

The gravy can be made ahead of time and reheated when needed