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Mushroom-Cheese Pierogi



Dough: – 7 1/2 cups all-purpose flour – 1 1/2 teaspoons salt – 1 1/2 teaspoons baking powder – 1 1/2 cups Real California sour cream – 3/4 cup melted Real California butter – 3 large eggs, lightly beaten Filling: – 1 1/2 pounds portobello mushrooms, cut into small dice – 4 1/2 tablespoons olive oil – 3 tablespoons Real California butter – 3 cups diced leeks, rinsed well – 3/8 cup minced shallots – 3 tablespoons finely chopped parsley minced garlic – 3 tablespoons finely chopped fresh thyme – 1 1/2 tablespoons minced garlic – 2 1/4 cups grated Real California Carmody cheese or Jack – 1 1/2 cups Real California butter, for sautéing – 1 1/2 cups Real California sour cream – 1/2 cup chopped dill – 6 cups red cabbage sauerkraut or pickled red cabbage
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To make dough, in a mixer with the dough hook attachment, combine flour, salt and baking powder. On low speed, add remaining ingredients until dough is smooth. Cover dough and let rest in a cool place for at least one-half hour.

To make filling, sauté mushrooms in oil and butter on medium-high heat for 2 minutes. Reduce heat to medium and add remaining ingredients except cheese; sauté until no moisture remains. It is very important that the mixture is not wet. Transfer to a large bowl; cool. Add cheese and mix well.

To make pierogi, roll out dough with a pasta machine to next-to-last thinness setting. Place dough on lightly floured work surface; cut into circles with a 3-inch round cutter. Place 2 teaspoons filling in the center of each circle. Brush edges lightly with water and crimp into a half-moon shape, making sure no air is left inside. Press edges together to seal well. (Yield: 144 pierogi)

For each serving, to order, cook 6 pierogi in salted boiling water for 2-3 minutes. In a nonstick pan, melt 1 tablespoon butter and sauté pierogi until golden on both sides. Arrange pierogi on plate and garnish with 1 tablespoon sour cream, 1 teaspoon dill and 1/4 cup red cabbage.

Recipe courtesy of Dane Boryta, Bottle Cap Restaurant (San Francisco, CA)

Per Order:

Yield: 24 servings