Growing Chefs! Ontario Mushroom and Lamb Pierogi with Demi Glace
Mushroom and Lamb Pierogi with Demi Glace
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Remove the root and tip of the shallot. Cut in half, remove the peel, and mince finely.
Chop all the mushrooms so they are similar in size, preferably no larger than a few centimeters.
Mince the garlic using a chef’s knife, or alternatively a rasp.
Wash and chop all herbs, avoiding any thick stems.
Get Cooking!
In a medium frying pan over medium-high heat, add the ground lamb and mix well with a wooden spoon to break up any pieces. Cook until the lamb is almost completely browned.
Add the shallots and mushrooms and continue to cook until the mushrooms have completely softened and any released liquid has evaporated. Add the garlic, rosemary and thyme and continue to cook for 2 – 3 minutes until fragrant. Remove from the heat, add the parsley and let the filling cool before forming pierogies. Season with salt and pepper to taste.
Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.
Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.
In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments, in this case warmed demi glace.
Growing Chefs! Ontario Recipe
Mushroom and Lamb Pierogi with Demi Glace
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Remove the root and tip of the shallot. Cut in half, remove the peel, and mince finely.
Chop all the mushrooms so they are similar in size, preferably no larger than a few centimeters.
Mince the garlic using a chef’s knife, or alternatively a rasp.
Wash and chop all herbs, avoiding any thick stems.
Get Cooking!
In a medium frying pan over medium-high heat, add the ground lamb and mix well with a wooden spoon to break up any pieces. Cook until the lamb is almost completely browned.
Add the shallots and mushrooms and continue to cook until the mushrooms have completely softened and any released liquid has evaporated. Add the garlic, rosemary and thyme and continue to cook for 2 – 3 minutes until fragrant. Remove from the heat, add the parsley and let the filling cool before forming pierogies. Season with salt and pepper to taste.
Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.
Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.
In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments, in this case warmed demi glace.