Fungi Forays

Fungi forays displays the edible fungi and plants that surround us plus the seasonal wildlife on view for free.


  • Home
  • Breaks
  • Information
    • The Elan Valley
    • Mushrooms and the Law
    • Local Species
    • Fungi Phobia
    • Accommodation
    • Links
  • Shop
    • General
  • Latest
    • Wildlife Profile
    • Wild Food
    • Recipes
    • Newsletter
  • Contact Us
  • Guestbook

Wild Mushroom Pierogi

December 4, 2016 / Posted by Fungi Forays

Wales may boast one of the greatest mushroom climates in Europe, but when it comes to edible fungi there is nothing we can teach the Poles and these delicious little pasta parcels are a wonderful way of warming up in mid-winter.

Dough
1kg Plain flour
125g Butter (softened)
500ml Warm water

Filling
50g Dried porcini
1 Onion
2 Garlic cloves
150g Mushrooms
50g Butter
100g Soft goats cheese
1 bunch Flat-leaf parsley

Mix the dough ingredients into a firm ball and put to one side. Meanwhile pour boiling water over the porcini in a small bowl and soak for a few minutes. Drain, reserving the liquid and chop the porcini, onion, garlic and mushrooms in a food processor until they are a fine paste. Fry this mix in the butter for a few minutes, then add the soaking liquid and cheese until the mixture is almost dry. Stir in the finely chopped parsley and season with salt and pepper. Put on one side to cool.

Meanwhile, roll out the dough until about 3mm thick and cut into 10 cm discs with a cookie cutter or upturned glass. Put a small dollop of mushroom mix on each circle and fold it over, pinching the edges to make little pasta parcels.

Cook by dropping small batches into salted boiling water for a minute or so. They are cooked when they float to the surface. Eat immediately, garnished with soured cream or Greek yoghurt and chopped parsley. Alternatively, they are just as good the next day, lightly fried in butter.

Newsletter

  • Foraging and the Law

    October 18, 2023
  • Drought and Autumn Prospects (August Newsletter)

    August 16, 2018
  • St George’s Mushroom Newsletter

    April 23, 2018

Recipes

  • Wild mushroom pate

    October 1, 2017
  • Elderflower Turkish Delight

    June 12, 2017
  • Pesto Gymraig (Welsh pesto)

    March 20, 2017

Wild Food

  • Trumpet Chanterelle

    October 29, 2016
  • Hen of the Woods

    September 21, 2016
  • Samphire

    July 7, 2016

Wildlife Profile

  • Sea Lamprey

    May 24, 2016
  • Redstart

    May 9, 2016
  • Garden Warbler

    May 6, 2016
  • Home
  • Breaks
  • Information
  • Shop
  • Latest
  • Contact Us
  • Guestbook
  • Links

Copyright © Fungi Forays

Tan-y-cefn, Nr Rhayader, Powys LD6 5PD. Tel: 07794 294221

Website designed and Hosted by

Nochex