Best 3 Mushroom Piroshki Recipes

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Calling all piroshki enthusiasts! If you're seeking culinary adventure and have a penchant for delectable mushroom-filled pastries, then this definitive guide to crafting the perfect mushroom piroshki is tailor-made for you. Within these lines, we'll take you on a flavor-packed journey as we unveil the secrets to creating this Eastern European delicacy, beloved for its golden crust, savory filling, and irresistible aroma. From selecting the finest ingredients to mastering the art of folding and baking, we'll provide step-by-step guidance and expert tips to ensure your piroshki turn out exceptionally delicious every time. So, prepare to embark on a culinary quest where tradition and taste harmonize to deliver an unforgettable piroshki experience.

Let's cook with our recipes!

MUSHROOM PIROSHKI



Mushroom piroshki image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 1h

Yield 30 piroshki

Number Of Ingredients 12

Sour-cream pastry (see recipe)
2 tablespoons butter
2 cups finely chopped onions
3/4 pound mushrooms, finely chopped, about 3 1/2 cups
Salt, if desired
Freshly ground pepper
1/4 cup sour cream
2 tablespoons finely chopped dill
1 hard-cooked egg, finely chopped, about 1/3 cup
1 cup cooked rice
1 egg, lightly beaten
3 tablespoons water

Steps:

  • Prepare the pastry and chill it.
  • Preheat oven to 400 degrees.
  • Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.
  • Add the mushrooms and cook, stirring often, until they give up their liquid. Cook until most but not all of the liquid evaporates. Add salt and pepper to taste and stir.
  • Add the sour cream, dill, chopped egg and rice. Blend well. There should be about four cups. Remove to a mixing bowl and let cool.
  • Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
  • Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
  • Arrange the filled pieces on a lightly greased baking sheet.
  • Place in the oven and bake 25 minutes.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 81 milligrams, Sugar 1 gram, TransFat 0 grams

WILD MUSHROOM PIROSHKI



Wild Mushroom Piroshki image

Pirog is Russian for "pie," and piroshki means "little pies." They can be filled with almost anything, from cabbage to meat to kasha, and are eaten by themselves as a snack or with a meal. Ours are filled with gribi, or wild mushrooms, which are a Russian passion.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30 small piroshki

Number Of Ingredients 8

2 tablespoons minced shallots
1 tablespoon unsalted butter
12 ounces wild and domestic mushrooms, roughly chopped
Salt and freshly ground black pepper
1/4 cup Cognac
1 pound, chilled Puff Pastry
1 egg yolk
1 teaspoon heavy cream

Steps:

  • In a large pan over medium heat, saute the shallots in the butter until softened, about 5 minutes. Add the mushrooms, salt and pepper to taste, and continue to saute until mushrooms give up their liquid, about 4 more minutes. Add the cognac and continue to cook until liquid has been reduced to a glaze, about 5 minutes. Set aside and let cool.
  • Heat oven to 400 degrees.
  • Roll out the puff pastry to 1/8 inch, and cut into 2 1/2-inch squares. Place one teaspoon of filling in the center of each square. With a pastry brush, apply a little ice water to two opposite corners of the square and bring them together. Crimp the edges to seal. Cover a baking sheet with parchment paper; place piroshki on sheet, with center points tucked under.
  • Beat together the egg yolk and cream, and lightly brush the tops of the piroshki with egg wash. Bake for 8 to 10 minutes, until puffed and golden brown.

MUSHROOM PIROSHKI



MUSHROOM PIROSHKI image

Categories     Mushroom     Appetizer     Bake     Christmas

Yield 45

Number Of Ingredients 14

1/2 pound mushrooms
2 TB butter
1/2 cup finely chopped onions
1/2 tsp salt
dash nutmeg
1 tsp lemon juice
2 tsp flour
i cup sour cream
1 tsp dried dill
PASTRY
1 cup butter
1 pkg cream cheese
1/2 tsp salt
2 cups sifted flour

Steps:

  • Trim mushrooms, chop finely, heat butter add onion and mushrooms. Cook 4 minutes. Add seasoning, lemon juice and flour and mix together. Remove from heat; add sour cream and dill. Roll pstry in two sections to keep it cool. Roll it out on a floured board and cut into circles. Put tsp of filling in center of each. Fold over and seal half circles with the tines of a fork. Chill or freezze. Bake for 25 minutes at 350.

Tips:

  • Prep the Mushrooms First: Before starting the dough, clean and chop the mushrooms. This way, they'll be ready to add when the dough is ready.
  • Use a Food Processor for the Dough: If you have one, a food processor makes quick work of the dough. Just add all the ingredients and pulse until the dough comes together.
  • Let the Dough Rest: After mixing, let the dough rest for at least 30 minutes. This will help it become more elastic and easier to work with.
  • Roll the Dough Thin: The thinner you roll the dough, the flakier your piroshki will be. Aim for a thickness of about 1/8 inch.
  • Fry the Piroshki in Batches: Don't overcrowd the pan when frying the piroshki. Fry them in batches of 4-5 at a time to ensure they cook evenly.
  • Drain the Piroshki on Paper Towels: After frying, drain the piroshki on paper towels to remove any excess oil.
  • Serve Warm: Piroshki are best served warm, so make sure to eat them fresh out of the fryer or oven.

Conclusion:

Piroshki are a delicious and versatile snack or appetizer that can be filled with a variety of ingredients. They're perfect for parties, potlucks, or just a quick and easy meal. With a little planning and effort, you can easily make these delicious treats at home. So next time you're looking for something new and exciting to try, give piroshki a try!

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