Gluten-Free Polish Breakfast: A Mouthwatering Mushroom Pierogi Platter with Smoked Salmon and Quinoa Porridge

Allergens

Contains no common allergens unless specified.

Ingredients

• For Mushroom Pierogi Platter:
• 2 cups gluten
• free all
• purpose flour
• 1/4 cup butter, softened
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons milk
• 3 cups sautéed mixed mushrooms (such as shiitake, cremini, and oyster)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (e.g., Gruyère or Emmental)
• 1 tablespoon fresh parsley, finely chopped
• Salt and pepper to taste For Quinoa Porridge:
• 1 cup quinoa, rinsed and drained
• 2 cups water or milk (dairy or non
• dairy)
• Pinch of salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped nuts (such as walnuts or pecans)
• 1/4 cup dried fruit (such as apricots or raisins)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, combine gluten free flour, softened butter, salt, and egg. Mix until dough forms. Add milk as needed to achieve desired consistency. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. In a pan over medium heat, sauté mushrooms, onion, and garlic until tender and fragrant. Season with salt and pepper. Remove from heat and stir in cheese and parsley. Set aside to cool.
3. Roll out dough to 1/8 inch thickness. Cut into 2 inch circles using a cookie cutter or glass. Place a spoonful of mushroom filling onto each circle, then fold over to create pierogi shapes. Seal edges and crimp with a fork.
4. Bring a large pot of salted water to a boil. Cook pierogi for 2 3 minutes until they float to the surface. Remove with a slotted spoon and drain on paper towels.
5. Arrange cooked pierogi on a platter and drizzle with sour cream or melted butter.
6. In a medium saucepan, combine quinoa, water or milk, salt, and cinnamon. Bring to a boil, then reduce heat to low and simmer for 15 20 minutes until quinoa is cooked and creamy.
7. Divide porridge among bowls and top with chopped nuts, dried fruit, honey or maple syrup, and vanilla extract.

Chef’s Insight

The combination of textures and flavors in this gluten-free Polish breakfast creates a unique sensory experience that is sure to impress guests

Notes

Adjust cooking times as needed based on the type and size of mushrooms used Feel free to substitute any preferred nuts, dried fruit, or sweetener in the quinoa porridge