Wild Mushroom Pierogies

1. 1

   Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes.

2. 2

   Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit.

3. 3

   Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.

4. 4

   Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.

5. 5

   Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes.

6. 6

   Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling).

7. 7

   Stir in parsley and salt and pepper to taste.

8. 8

   Cool completely.

9. 9

   Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped.

10. 10

    Cut out rounds (about 24) with floured cutter.

11. 11

    Put 1 teaspoon filling in center of each round.

12. 12

    Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal.

13. 13

    Transfer pierogies as assembled to a flour-dusted kitchen towel.

14. 14

    Repeat with remaining rounds, then make more pierogies with remaining dough and filling.

15. 15

    Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes.

16. 16

    Season with salt and pepper and keep warm.

17. 17

    Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes.

18. 18

    Transfer with a slotted spoon to skillet with onions.

19. 19

    Toss gently to coat and serve immediately.

* Per serving · 4 servings · Values may vary.