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Mushroom Potato Perogies


$ 7.99


For Filling:
2 Tbsp. Butter
1 Shallot, minced
1/4 cup White wine
4 oz. Mushrooms, diced small
1-2 Tbsp. Robert Rothschild Toasted Garlic Horseradish Dip
1 1/2 lbs. Potatoes, cooked and mashed
4 oz. Goat cheese
Salt and pepper to taste

For Dough:
2 cup Flour
4 oz. Sour cream
1 Egg
4 Tbsp. Butter, softened, plus additional for frying
Salt and pepper to taste


Melt butter in a sauté pan. Add shallot and cook until translucent. Add white wine and cook off alcohol. Add mushrooms and cook for 3-4 minutes. Drain off and excess liquid from mushroom mixture. Stir the Toasted Garlic Horseradish Dip into mushroom mixture. Remove from heat. Add mashed potatoes and goat cheese. Combine well. Season with salt and pepper. For Dough: Place flour in a large bowl and form well in center. Add remaining dough ingredients well. Fold flour slowly into wet ingredients and begin to mix together by hand. Form dough into a ball, and wrap with plastic wrap and refrigerate for 30 minutes. Roll dough out to approximately 1/8 inch thickness. Cut dough with biscuit cutter into medium circles approximately 4-5 inch in diameter. Place a small spoonful of filling into center of dough circle and fold in half. Seal edges with fork or by hand. Place perogies into salted boiling water and cook until they begin to float. Drain. Place cooked perogies into frying pan with melted butter. Saute until they are brown and crisp on both sides.

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