Menu: Classic Potato and Dill Pierogi Mushroom and Cheese Pierogi Caramelized Onions and Sour Cream for Garnishing
INGREDIENT LIST Produce: ½ lb wild mushrooms - preferably morels but crimini, oyster or shiitake will also work 1 lb small red or Yukon Gold potatoes 1 stalk green garlic or 3 cloves of regular garlic 1 bunch fresh dill 2 large yellow onions
EQUIPMENT LIST:
Pantry:
Rolling pin
All purpose flour (aisle 9B)
Large cutting board
Olive oil (aisle 2A)
1 large sauce pot
Dijon mustard or stone ground mustard (aisle 2A)
1 small sauce pot
Kosher Salt
Large nonstick or cast iron frying pan
Black pepper
Metal spatula
Protein and Dairy
Tongs
½ pint sour cream (aisle 1A)
2 sheet trays lined with parchment
2 sticks unsalted butter (aisle 1A)
Potato masher
1 egg (aisle 1A)
Cup and tablespoon measurements
½ lb either Point Reyes/Tamales Bay Toma or Cypress Grove Lamb Chopper cheese (aisle 6B)
Large (26 oz) can for measuring circles Whisk Make sure you have room in your freezer to fit 1 sheet tray
*If you are gluten free, substitute Bob’s Red Mill 1:1 flour (aisle 9B) *If you are dairy free/vegan, please use vegetable oil and vegan butter, I recommended Miyoko’s brand (aisle 1A)
PREPARE BEFORE CLASS: 1. PLEASE HAVE ALL INGREDIENTS AND EQUIPMENT OUT AND READY TO GO 2.CLEAN ALL PRODUCE THOROUGHLY BEFORE CLASS BEGINS 3.COOK YOUR POTATOES AHEAD OF TIME, FOLLOWING THESE INSTRUCTIONS: Place the clean, whole potatoes in a saucepot and submerge them in water and bring to a boil. Add 1 Tbsp salt to the water and reduce to a simmer until they are tender and easily punctured with a fork, about 20 minutes. Strain the potatoes and set them aside.
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