Crispy Potato Pierogi with Mushroom Ragout

Serves 4

Pan IconWHY THIS RECIPE WORKS: Frozen pierogi are a convenient alternative to making homemade, a laborious endeavor few of us have time to take on. Instead of boiling the pierogi and then pan-frying them as most recipes direct, we save time by baking them in the oven while we make a hearty mushroom ragout on the stovetop to serve with them. Brushing the pierogi with butter first encourages browning and gives them flavor. For a heady ragout that doesn’t require a lot of time (or a meat product like bacon), we use both fresh and dried mushrooms, and we use the liquid exuded by the cremini to rehydrate the porcini so no flavor is lost. We microwave the cremini and the porcini in two stages, then they go into a skillet with thyme, shallots, and Marsala, followed by cream for richness and chives for a fresh finish.

2

tablespoons unsalted butter, plus 2 tablespoons melted

2

(16-ounce) packages frozen potato-onion pierogi

2

pounds cremini mushrooms, trimmed and sliced thin

½

cup dried porcini mushrooms, rinsed

2

shallots, minced

1

tablespoon minced fresh thyme

Salt and pepper

½

cup dry Marsala

½

cup sour cream

1/3

cup chopped fresh chives

1. Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 1 tablespoon melted butter and arrange pierogi in single layer. Brush pierogi with remaining 1 tablespoon melted butter and bake, flipping halfway through baking, until spotty golden brown, about 15 minutes.

2. Meanwhile, place cremini mushrooms in bowl, cover, and microwave until mushrooms have exuded their liquid, about 5 minutes. Drain cremini, reserving liquid in measuring cup. Add water to reserved liquid to make 1 cup total, then return liquid to now-empty bowl. Add porcini mushrooms, cover, and microwave until rehydrated, about 3 minutes. Line fine-mesh strainer with paper towels and strain porcini, reserving liquid, then chop porcini.

3. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat, add cremini and chopped porcini mushrooms, distribute in single layer, and cook, stirring once halfway through cooking, until deep golden, about 6 minutes. Add shallots, thyme, ½ teaspoon salt, and ¼ teaspoon pepper to skillet and cook until softened, about 1 minute. Add reserved mushroom liquid and Marsala, increase heat to high, and simmer, scraping up any browned bits, until liquid is thickened, about 5 minutes. Off heat, stir in sour cream and half of chives and season with salt and pepper to taste. Toss pierogi with remaining chives and serve over mushroom ragout.