Goat Cheese Pierogi with Sauteed Mushrooms

Chef Robert Burcenski, Tallgrass Restaurant, Lockport, Ill.


Yield: 24 portions


Mushroom Jus
6 ounces unsalted butter
6 Large onions, diced
6 Large carrots, finely chopped
12 Stalks celery, finely chopped
6 pounds chopped button mushrooms
3 quarts chicken or vegetable stock
6 tablespoons herbes de Provence
1 teaspoon black peppercorns
4 to 6 Bay leaves

Pierogi Dough
5 pounds 4 ounces sifted all-purpose flour
2 tablespoons baking soda
2 tablespoons salt
1 1/2 pounds unsalted butter, cold and cubed
12 Large eggs
1 1/2 quarts sour cream

Filling and Base
6 pounds French goat cheese
1 1/2 pounds unsalted butter, melted
18 pounds assorted mushrooms (Portabella, shiitake, oyster, etc.)
3/4 cup coriander seeds, cracked
3/4 cup chopped fresh chives


For the mushroom jus: In a large pot over medium heat, melt the butter. Add the onions, carrots, and celery and saute until soft. Add the mushrooms, stock, herbes, peppercorns, and bay leaves and simmer over low heat, partially covered, for 1 to 1 1/2 hours, until the jus is flavorful. Drain the jus into a clean pot, and reduce by half. Set aside and keep warm.

For the pierogi dough: Mix the flour, baking soda, and salt together. Cut in the butter until it is the size of small peas. Whisk the eggs with the sour cream and add it to the flour mixture. Mix until well blended. Knead the dough on a lightly floured surface until fairly smooth; divide into 4 to 6 portions, wrap in plastic wrap, and chill for 30 minutes.

On a lightly floured surface, roll out 1 portion of the pierogi dough at a time to 1/8 inch thick. Use a 3 ½-inch biscuit cutter to stamp out 192 rounds total. Lightly moisten the edges of each round with water. Place 1 tablespoon of goat cheese on 1 side of each round. Fold the dough over the cheese to create half moons. Firmly pinch the edges together to seal. Set the pierogi in a single layer on a baking sheet lined with parchment. Cover and refrigerate until service. (Note: Don’t make these more than 1 day ahead, or the dough will turn grey.)

Melt 12 ounces of the butter in a large skillet. Add the assorted mushrooms. Cover and sauté for 5 to 10 minutes, until just tender. Season with salt and pepper to taste. Set aside.

For each serving to order: Bring a large pot of salted water to a boil. Cook 4 pierogi in the water until tender, 6 to 8 minutes. Drain well and toss them with 1 1/2 teaspoons melted butter and salt to taste. Plate about 1 cup of the sautéed mushrooms and top with the pierogi. Drizzle with 2 tablespoons of the mushroom jus. Sprinkle with 1 1/2 teaspoons each coriander seeds and chives. Serve immediately.


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