Buttery Mushroom with Rosemary and Garlic


I have always loved mushrooms in perogies or a tortellini type shell. At Christmas my Mom makes little mushroom “ears” (uszka, prone. ooh-shka), a tortellini pasta stuffed with mushrooms. Traditionally we have it with beet borsch, shared at our Christmas Eve table (Wigilia, pron. vee-gee-lya). I had some cremini mushrooms on hand and fresh rosemary so I decided to create a new recipe.

The cremini mushrooms are quite meaty compared to the simple white mushroom. I especially like them sautéed in butter until golden brown. I thought the rosemary would add to the heartiness of the mushrooms too. But I wasn’t sure how much rosemary to add. I decided to melt the butter on a lower heat, adding the sprigs of rosemary and a cut up clove of garlic to infuse the butter with flavouring. I added the mushrooms once the butter browned slightly and then took out the sprigs, leaving a few rosemary “needles”. I then chopped up the cooked cooled mushrooms and rosemary and garlic, ready for filling perogies. The perogies were quite good; one bite and I was instantly brought back to Christmas holiday memories with the scent and taste of rosemary. I sampled them on their own but they can be served with a chicken or beef dish; if gravy is made from the meat dish that is a bonus; can be used as sauce for perogies too.

Perogy Dough

  • 4 tbsp butter
  • 4 cups coarsely chopped cremini mushrooms
  • 2 small sprigs of rosemary
  • 1 garlic clove
  • salt and pepper
  • Melt butter on pan on medium low heat. Add the rosemary sprigs and coarsely chopped garlic.
  • Sautee on low heat until butter starts to brown( the browning process is more visible against a stainless steel pan vs a non-stick black pan. Alternatively, check butter colour frequently with metal spoon).
  • Remove the sprigs and tear off a few rosemary leaves into butter. Add mushrooms.
  • Cook mushrooms until golden brown.
  • Season with salt and pepper once cooked.
  • Let cool then chop coarsely.
  • Once cooled, fill your perogy round piece of dough with a roughly a tablespoon worth of mushrooms.
  • Cook in boiling salted water until float, approximately 4 minutes.
  • Transfer to hot oiled pan and fry on each side until golden brown.
  • Serve with roasted chicken or beef, using gravy as sauce for perogies if you like.
Sautéing the mushrooms~

Ready to eat!




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