Potato Perogies with Cabbage and Red Wine Mushroom Sauce

Tonight I was actually back to my old self and ready to do some major dinner cooking. I got home from work and I decided to make some perogies out Japanese yam and purple potatoes served with sauteed spinach and a red wine mushroom sauce.

IMG_4618(i know you’re thinking that’s supposed to be good – trust me delicious)


The dough consisted of:
2 cups self rising flour
1/3 cup water
3 T olive oil
1 t salt

Mix together until formed into a ball. I used my Kitchen Aid mixer to do all the work for me. Then wrap the dough in plastic wrap and place in the refrigerator for 15 min to an hour.

For the potaotes:
2 small puprle potatoes
1 large Japanese yam
3 T soy milk
1t Montreal Chicken Spice
2T nutritional yeast

Cut the potatoes into small chunks and boil, cook until they fall apart when pricked by a fork. Blend together with soy milk, montreal chicken spice and nutritional yeast. Allow to cool for a moment.

When ready to make the perogies: take a golf ball size of dough and roll out. Put about a tablespoon of potatoes in and fold over pressing down and the sealing with a fork. To a sauce pan add 1 tablespoon of olive oil and 1/3 cup water, allow to heat up and then add the perogies (you may need to add only a few at a time). Cover the pan and allow to steam for 3-5 minutes then uncover and flip until the water evaporates and the perogies brown slightly. Make sure to move them around some as they may stick a little. This recipe makes about 12 large perogies.

For the cabbage:
1 small head of green cabbage
1/2 large onion
1T olive oil
salt and pepper to taste

Sautee on high for 2-4 minutes. Lower the heat and cook at medium for 10 min. Set to the side.

For the Mushroom Sauce:
3 garlic cloves minced
1/2 large onion minced
8oz mixture of mushrooms (I used button and cremini)
1T Earth Balance
1/4 C Red Wine
1 C Vegetable Stock
1T cornstarch plus 2T broth whisked together
salt and pepper to taste

Sautee mushrooms, onions, and garlic on med-high for 5-7 min then turn down to medium for 10 minutes. Add the wine and allow to reduce for 10 minutes then add the remaining ingredients. Allow to thicken.

Place the cabbage in the center of the plate, place 3 perogies around the cabbage and top with the mushroom sauce.



3 responses to “Potato Perogies with Cabbage and Red Wine Mushroom Sauce

  1. this was amazing!

  2. I want to eat my lunch right now it was so good.

    But, I will wait

  3. now i want to find some purple potatoes & try out your recipe – it sounds amazing! dan & i haven’t had pierogies in forever, and i think we need to make yours super soon! they sound absolutely perfect for fall! mmmmmmmm!

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