Perogies in a Mushroom Cream Sauce

This tasty dish transforms your everyday perogie into an explosion of flavors in your mouth. Combining a four cheese perogie with a flavorful creamy mushroom sauce in a balance of flavors that keeps you coming back for more. I make 60 perogies at a time and freeze them so I have them in the future.

How to Make the Perogies:

Ingredients

4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1/4 cup shredded Sharp Cheddar
1/4 cup shredded Provolone
1/4 cup shredded Fontina
1/4 cup shredded Parmesan, Asiago, Romano blend
onion salt to taste (optional)
salt and pepper to taste

Directions

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese blend while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

How to Make the Mushroom Cream Sauce:

Ingredients

1 tablespoon olive oil
1 cup sliced portabella or button mushrooms
1 medium onion sliced
1 cloves garlic minced
1/4 teaspoon cumin
1/2 cup chicken broth
2 tablespoons butter, melted
1/4 cup sour cream
2 tablespoons merlot or other red wine
10 perogies
salt and pepper to taste

Directions

1. Heat olive oil in pan or wok, saute onion, mushrooms and garlic until onion is translucent and mushrooms are tender.
2. Add chicken broth, butter, cumin, salt, peper and wine, let simmer for 5 minutes.
3. Stir in sour cream, turn burner to low. Simmer for 5 minutes.
4. Add boiled perogies, Simmer for 5 minutes, remove from heat let sit for 2 minutes to let sauce thicken.