Mushroom Perogies

Mushroom perogies take a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push our palates to appreciate the unexpected.

Chef Colin Dick
Pineridge Hollow

Ingredients
Mushroom Perogy Filling
1/2 cup butter
4 cups mushrooms, roughly chopped
1/4 cup garlic, minced
1 cup yellow onion, sliced
1 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh thyme, finely chopped
3/4 cups feta cheese, crumbled

Perogy Dough
4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 cups sour cream
1/3 cup egg whites, slightly beaten

Sweet Onion Ragout
3 yellow onions, sliced
1/2 cup butter
1/4 cup brown sugar
2 Tbsp apple cider vinegar

Dill Cream Sauce
1 cup sour cream
1 cup Greek yogurt
1 cup mayonnaise
2 Tbsp honey
1 Tbsp finely chopped dill
1/2 Tbsp finely chopped parsley
1 tsp paprika
1/2 tsp cayenne

Garnish
Cucumber
Green onion
Dill

Method

Mushroom Perogy Filling

1. Heat up butter in a pot until melted. Add onion and garlic. Sauté until lightly browned.
2. Stir in rosemary and thyme.
3. Add mushrooms and cook until they have absorbed the butter and are cooked.
4. Set aside and let cool to room temperature.
5. In a food processor, purée the mushrooms until it forms a coarse paste.
6. Remove the filling from the food processor, place in a mixing bowl, and fold in the feta cheese.
7. Season and refrigerate until ready to form perogies.

Perogy Dough

1. Mix all ingredients together and knead until you get a smooth dough.
2. Let rest in the fridge for an hour.

Sweet Onion Ragout

1. Melt butter in a pot.
2. Add onions and sauté until clear.
3. Add remainder of ingredients and continue to cook until onions are light brown in colour and the majority of the liquid has dried up.
4. Serve warm.

Dill Cream Sauce

1. Mix all ingredients together.
2. Refrigerate until needed.

Assembly

1. Boil the perogies until done.
2. Slice 6 thin slices of cucumber and lay on a plate.
3. Lay one perogy per slice of cucumber.
4. Top with dill cream sauce
5. Top each perogy with a spoonful of onion ragout.
6. Sprinkle the plate with sliced green onion, dill and serve.

Yield 75 mushroom perogies