Loaded Potato Pierogi with Mushroom Bacon and Chili Crema
- 1-1/4 pounds king trumpet mushrooms, about 12 mushrooms
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons paprika
- 2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1 pound applewood chips for smoker, if using
- 2 pounds Idaho® russet potatoes, peeled, halved or quartered into even size pieces
- 1 pound cream cheese
- 2 tablespoons minced chives
- 2 tablespoons chopped parsley
- 1/2 teaspoon each salt and pepper or to taste
- 27 ounces all-purpose flour (760 grams or 7-1/2 cups)
- 2-1/2 teaspoons salt
- 2 eggs
- 1 cup warm water
- 1 tablespoon sour cream
- 24 ounces sour cream
- 6 ounces Asian garlic chili paste
- Clarified butter
- Sliced scallions and chopped parsley for garnish
- To prepare mushroom bacon: brush mushrooms clean. Slice lengthwise 1/4-inch thick.
- Combine soy sauce, Worcestershire, paprika, thyme, pepper and cayenne in a large bowl. Add mushrooms and mix well to evenly coat. Marinate 2 hours at room temperature or refrigerate overnight.
- Remove mushrooms from marinade and discard liquid. Pat mushrooms dry. Coat a grill rack with cooking spray. Arrange mushrooms in single layer on rack. Dehydrate using one of the methods below until dry and slightly shriveled but still flexible, removing smaller pieces as they dry more quickly. When dry, slice into thin strips and reserve for serving.
- 15-20 minutes on low heat in covered barbecue grill
- 30 minutes on wire rack in smoker
- 30-45 minutes at 250°F convection
- To prepare pierogi filling: Boil potatoes in salted water until easily pierced with a fork. Cool slightly.
- Run potatoes through a food mill and place in the bowl of a stand mixer. With paddle attachment on low speed, gradually mix in cream cheese until smooth. Blend in herbs, salt and pepper to taste.
- Spread onto a sheet pan to 1/2-inch thickness. Refrigerate until firm.
- To prepare pierogi dough: Combine flour and salt in the bowl of a stand mixer. Add eggs, warm water and sour cream. Mix with a dough hook, scraping often until mixture forms a smooth firm dough. Use immediately or wrap well and refrigerate. Bring to room temperature before rolling.
- With a pasta roller or a rolling pin on a floured surface, roll dough as thin as possible, or about 1/16-inch thick (second to thinnest or #5 on some pasta rollers). Cut dough into 3-inch circles, keeping dough covered while working.
- Cut chilled potato filling into 2-inch circles. Cut circles in half; place one half on each dough circle. Fold dough over filling and pinch to close, moistening dough with water if needed. Crimp edges with fork tines. Cook immediately as directed below or cover well and refrigerate up to 2 hours.
- Simmer pierogi in boiling salted water 2 minutes or until they rise to the surface of the water. Remove with a large sieve. Transfer to ice water bath for quick chill. Drain well and dry on a towel. Cover and refrigerate until ready to serve.
- To prepare Chili Crema: Whip sour cream until very light. Stir in chili paste.
- To serve: Per order, heat a skillet with a little clarified butter over medium heat. Cook pierogi until heated through and browned on both sides. Pool 2-4 tablespoons crema on the serving plate. Top with warm pierogi. Garnish with mushroom bacon strips, scallions and parsley.