What's for Dinner----Mushroom Spinach Pierogies

[Guest guest]

Mushroom Spinach Pierogies

 

2 pound mixture of fresh mushrooms thin sliced

I large onion, chopped

1 clove garlic, minced

2 cups fresh spinach leaves, chopped

2 tablespoons olive oil

 

4 cups pierogie dough

1 egg

1 tbs milk

 

Preheat over to 150*. In a medium skillet, heat the olive oil and saute

mushrooms, onion and garlic until the mushrooms are slightly browned and quite

soft. Add spinach and stir while spinach cooks and thoroughly wilts. Misture

should be quite moist, but easily hold its shape.

 

Roll dough to 1/8th inch thick and cut into 5 inch rounds. Place about 1 1/2

tablespoon mushroom mixture onth the center of each round. Fold top down and

the bottom up over the mixture to overlap. Pinch seams to seal. Fold sides to

overlap and pinch all seams to seal.

Place pierogies seam side down on an oiled cook sheet. Cover with a very damp

cloth.

Turn off the hot oven.

Place cloth covered pierogies in the cooling oven and let sit 1/2 hour until

they have doubled in size.

Remove covered pierogies from the oven.

Preheat oven to 375 degrees.

Wisk egg and milk together and brush to tops of each pierogie with egg mixture

and bake 30 minutes until perogies are golden brown.

 

These freeze well and are great for sack lunches. They also disappear really

fast at a super bowl party.

 

Katie

 

 

 

 

 

 

 

wwjd <jtwigg wrote:

Katie asked what everyone is having for dinner. Katie your mushroom

pierogies sound great. Please share your recipe.

[Guest guest]

Thanks Katie. These sound good. Where do you find your pierogie dough or do

you make it? If you make it please share your recipe for that too. I'm a huge

mushroom and spinach fan.

-

Katie M

Friday, January 25, 2008 7:19 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies

 

 

Mushroom Spinach Pierogies

 

2 pound mixture of fresh mushrooms thin sliced

I large onion, chopped

1 clove garlic, minced

2 cups fresh spinach leaves, chopped

2 tablespoons olive oil

 

4 cups pierogie dough

1 egg

1 tbs milk

 

Preheat over to 150*. In a medium skillet, heat the olive oil and saute

mushrooms, onion and garlic until the mushrooms are slightly browned and quite

soft. Add spinach and stir while spinach cooks and thoroughly wilts. Misture

should be quite moist, but easily hold its shape.

 

Roll dough to 1/8th inch thick and cut into 5 inch rounds. Place about 1 1/2

tablespoon mushroom mixture onth the center of each round. Fold top down and the

bottom up over the mixture to overlap. Pinch seams to seal. Fold sides to

overlap and pinch all seams to seal.

Place pierogies seam side down on an oiled cook sheet. Cover with a very damp

cloth.

Turn off the hot oven.

Place cloth covered pierogies in the cooling oven and let sit 1/2 hour until

they have doubled in size.

Remove covered pierogies from the oven.

Preheat oven to 375 degrees.

Wisk egg and milk together and brush to tops of each pierogie with egg mixture

and bake 30 minutes until perogies are golden brown.

 

These freeze well and are great for sack lunches. They also disappear really

fast at a super bowl party.

 

Katie

 

 

 

 

 

 

 

wwjd <jtwigg wrote:

Katie asked what everyone is having for dinner. Katie your mushroom

pierogies sound great. Please share your recipe.