Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.

For the filling

• 
  
  1 oz. dried porcini mushrooms
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 2-lb. bag refrigerated sauerkraut
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, finely chopped (1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  

For the dough

• 
  
  2 lb. (7 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  2 cups warm water
  
  

Make the filling

Put the mushrooms in a small saucepan with 2 cups water and a pinch of salt; bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook the mushrooms until tender, about 15 minutes. Using a slotted spoon, lift the mushrooms out of the liquid, transfer to a cutting board, and chop them. Strain the liquid though a fine sieve lined with a damp paper towel set over a small bowl. Rinse and drain the sauerkraut in a colander, pressing on it to release as much liquid as possible.

Melt 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 4 minutes. Add the sauerkraut, mushrooms, and the mushroom cooking liquid. Lower the heat to medium and cook, stirring often, until the liquid has evaporated and the sauerkraut is dry, about 5 minutes. Season to taste with salt and pepper. Stir in the remaining 1 Tbs. butter and cook, stirring often, until the flavors are blended, about 2 minutes more. Let cool to room temperature before using.

Make the dough

Put the flour in a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal. Still using your fingers, add 1-3/4 cups of the warm water, stirring until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more warm water, a tablespoon at a time, until it forms a cohesive yet shaggy mass. Turn the dough out onto a well-floured work surface, and then gently knead it just until soft and elastic; the dough will not be completely smooth, but it should be easy to shape, with a Play-Doh like consistency. Avoid overkneading, or the dough will become tough. (At this point you can proceed with the recipe or let the dough rest on a floured surface, covered with a clean dishtowel, for up to 1 hour.)

Roll and cut the dough

Divide the dough into 6 grapefruit-size balls (about 8 oz. each). Working with 1 piece of dough at a time on a floured work surface, and keeping the others covered so they don’t dry out, roll the dough into a 10- to 11-inch wide, 1/8-inch-thick circle. Using a floured 3-inch round cookie cutter or inverted glass, cut out circles of dough. Transfer the dough circles to a large parchment-lined baking sheet dusted with flour. Dust with a little more flour and top with another sheet of parchment so they don’t dry out. Repeat with the remaining dough, stacking the circles between sheets of floured parchment and re-rolling the scraps until all of the dough is used.

Fill the dough

Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbs. of the filling into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dishtowel. Repeat with the remaining dough circles and filling.

Cook the pierogi

Position a rack in the center of the oven and heat the oven to 175°F. Bring a 6- to 8-quart pot of salted water to a boil over high heat. Working in batches of 10 to 12, drop the pierogi into the boiling water and give them a gentle stir so they don’t stick together or to the sides of the pot. When they float to the top 5 (after 1 to 2 minutes for room temperature pierogi, 3 to 4 minutes for refrigerated, and 7 to 10 minutes for frozen), use a slotted spoon to transfer them to a platter and keep warm in the oven while cooking the remaining batches.

Serve the pierogi

You can serve the pierogi either boiled or fried. For boiled pierogi, melt the butter in a 1- to 2-quart saucepan. Drizzle the pierogi with the melted butter. Serve hot with the sour cream on the side. For fried pierogi, melt 4 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Working in batches of 10 to 12, cook the boiled pierogi, flipping once, until golden-brown and crusty on both sides, 4 to 5 minutes per batch. Transfer to another platter and keep warm in the oven. Repeat, adding more butter as needed. Serve the pierogi with sour cream on the side.

Italian-Style Beef and Porcini Stew

The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty Italian bread for mopping up every last bit of broth.

• 
  
  3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut pancetta, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 oz. dried porcini mushrooms, soaked in 2-1/2 cups warm water until soft, then chopped, soaking liquid reserved and strained
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  3 cups peeled pearl onions
  
  


• 
  
  1 28-oz. can whole tomatoes, drained and chopped (discard juice)
  
  


• 
  
  1/4 cup chopped fresh basil
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the pancetta in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the pancetta fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, soaked porcini, rosemary, and bay leaf and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the pancetta to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the reserved mushroom soaking liquid. Bring to a boil.

Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the tomatoes. Cover with the parchment and lid, return the pot to the oven, and cook until the beef is fork-tender.

Stir in the basil. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary

This rich, complex sauce smells and tastes like fall—with its earthy mushrooms, smoky pancetta, and sweet woodsy rosemary. Serve it over pasta, ideally pappardelle, and freeze any extra (you'll have a lot of sauce). This recipe uses a smaller quantity of milk than is traditional, since milk can curdle in the slow cooker. Be sure to use high-quality pancetta and feel free to vary the kind of mushroom.

• 
  
  1⁄4 cup dried porcini or other wild mushrooms
  
  


• 
  
  3 slices white bread
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  Scant 3 lb. ground beef chuck or meatloaf mix, at room temperature
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  15 grinds black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1⁄2 lb. pancetta, coarsely chopped
  
  


• 
  
  1 cup finely chopped porcini mushrooms (about 5 large)
  
  


• 
  
  2 cups finely chopped carrots (about 4 medium)
  
  


• 
  
  1 cup finely chopped celery (about 4 stalks)
  
  


• 
  
  1 cup finely chopped red onions (about 1 small)
  
  


• 
  
  1 Tbs. finely chopped garlic
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1⁄2 cup tomato paste (about 5 oz.)
  
  


• 
  
  1⁄4 cup all-purpose flour
  
  


• 
  
  1 cup dry red wine, such as Cabernet Sauvignon
  
  


• 
  
  3⁄4 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄2 cup low-sodium chicken stock
  
  


• 
  
  2 Tbs. minced fresh rosemary leaves
  
  


• 
  
  1 lb. pappardelle pasta, cooked according to the package directions
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Add the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, then drain and finely chop. In a large bowl, mash the bread and milk together until a smooth paste forms. Gently knead in the beef, salt, and pepper, and mix well.

Add the butter to a medium-size, heavy saucepan and heat over medium-high heat. When melted, add the pancetta and sauté until browned, about 8 minutes. Pour off all but about 2 Tbs. of the fat. Add the meat mixture, and cook until browned, about 10 minutes. Add the fresh porcini and cook until softened, about 2 minutes. Stir in the dried mushrooms, carrots, celery, onions, garlic, and nutmeg. Sauté until the vegetables are slightly softened and aromatic, about 3 minutes. Add the tomato paste and flour, and cook until the flour is no longer visible, no more than 1 minute. With the pan off the heat, carefully add the wine. Then return the pan to high heat and stir well, scraping the bottom of the pan with a wooden spoon to release any food bits. Cook for 2 minutes, then stir in the tomatoes and stock, and cook for another minute. Pour into the slow cooker.

Cover the slow cooker and cook on low until the meat has cooked through and the sauce is aromatic and very flavorful, about 6 hours. Spoon the fat off the surface, stir in the rosemary, break up the meat more with a fork, and serve with pasta.

Double-Mushroom Ragoût

• 
  
  1 oz. dried porcini mushrooms (about 1 cup)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup finely chopped shallot
  
  


• 
  
  1/3 cup dry Marsala
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  3/4 cup heavy cream; more for reheating
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. chopped fresh parsley
  
  

Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.

In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.

Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.

Short Rib and Dried Porcini Lasagne

This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.

• 
  
  3/4 oz. (1 cup) dried porcini mushrooms 
  
  


• 
  
  2 lb. beef short ribs 
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2Tbs. extra-virgin olive oil  
  
  


• 
  
  1 small yellow onion, finely chopped 
  
  


• 
  
  1 small carrot, finely chopped 
  
  


• 
  
  1 small celery stalk, finely chopped 
  
  


• 
  
  1 Tbs. tomato paste 
  
  


• 
  
  1 bay leaf, preferably fresh
  
  


• 
  
  1/2 cup dry red wine  
  
  


• 
  
  1-1/2 cups canned crushed tomatoes 
  
  


• 
  
  3 Tbs. unsalted butter 
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  2 cups whole milk  
  
  


• 
  
  3/4 cup finely grated Parmigiano-Reggiano (about 1-1/2 oz.); more for serving 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne 
  
  

Soak the mushrooms

 In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Drain, reserving 1 cup of the soaking liquid. Coarsely chop the mushrooms and set aside in a bowl.

Braise the ribs

Season the short ribs all over with 1 tsp. salt and 1/4 tsp. pepper. In a 7- to 8-quart Dutch oven, heat 1-1/2 Tbs. of the oil over medium high heat until shimmering. Add the short ribs, in batches if necessary, and brown all over, 2 to 3 minutes per side. Transfer to a plate. Pour off and discard all but a thin layer of fat.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the pan. Add the onion, carrot, celery, and a pinch of salt and cook until the vegetables are tender, 4 to 5 minutes. Add the tomato paste and bay leaf and cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the red wine and simmer, stirring and scraping up any browned bits with a wooden spoon, until almost evaporated, 2 to 3 minutes. Add the reserved mushroom liquid and the tomatoes and bring to a simmer. Add the short ribs and any accumulated juices and the porcini; cover, reduce the heat to maintain a gentle simmer, and cook, turning the ribs every 40 minutes, until the meat is fall-off-the-bone tender, 2-1/2 to 3 hours. 

Put the ribs on a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. When the fat rises to the surface, skim it off and discard. Season to taste with salt and pepper. When the meat is cool enough to handle, remove and discard the bones and any fat or cartilage from the meat. Shred the meat and set aside in a medium bowl. 

Make a béchamel sauce

Melt the butter in a 3-quart saucepan over medium heat. Stir in the flour with a wooden spoon and cook until golden, about 2 minutes. Gradually whisk in the milk and cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Season with 1 tsp. salt. Mix the béchamel sauce into the short rib sauce.

Assemble and bake the lasagne

Position a rack in the center of the oven and heat the oven to 350°F. 

Spread 3/4 cup of the sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 3/4 cup of the sauce evenly over the noodles. Add 1/2 cup of the shredded meat in an even layer and then sprinkle with 2 Tbs. of the Parmigiano. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 layers of sauce and meat and 5 layers of pasta—at this point, you should have used all the meat but still have about 3/4 cup of sauce and 1/4 cup of Parmigiano left. Spread the remaining sauce evenly over the top and then sprinkle with the remaining Parmigiano.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve sprinkled with additional Parmigiano, if you like. 

Mushroom Ragoût over Creamy Polenta

A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.

• 
  
  1/2 oz. dried porcini (about 1/2 cup)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium shallots, thinly sliced (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. mixed fresh mushrooms (shiitake, oyster, cremini, hen of the woods), trimmed and coarsely chopped (10 to 12 cups)
  
  


• 
  
  1/2 cup dry vermouth
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, thyme, chives, and sage
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup instant polenta
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
  
  

In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Lift the mushrooms out and reserve 1 cup of the liquid. Coarsely chop the mushrooms.

Meanwhile, in an 8-quart Dutch oven or other heavy-duty pot, heat 1 Tbs. of the butter with the olive oil over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until tender, about 4 minutes. Add the fresh mushrooms and 1 tsp. salt and cook, stirring occasionally, until the mushrooms start to soften, about 6 minutes. Add the porcini and cook until the mushrooms are very tender and release their liquid, 3 to 4 minutes. Add the vermouth and cook until all the liquid is evaporated, about 2 minutes. Add the reserved cup of porcini liquid, leaving any sediment behind in the measuring cup, and cook until reduced to about 3/4 cup, 3 to 4 minutes. Stir in the heavy cream and 3 Tbs. of the herbs. Season to taste with salt and pepper. Keep warm.

Bring 3-1/2 cups of water to a boil in a 4-quart heavy-duty saucepan over medium-high heat. Add 1-1/2 tsp. salt and then gradually whisk in the polenta. Cover, reduce the heat to low, and cook until the polenta absorbs the water and thickens, about 3 minutes. Stir in the remaining 2 Tbs. butter and the mascarpone. Add the Parmigiano and stir until combined. Serve the polenta topped with the mushroom ragoût and sprinkled with the remaining 1 Tbs. herbs.

Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.

For the filling

• 
  
  1 oz. dried porcini mushrooms
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 2-lb. bag refrigerated sauerkraut
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, finely chopped (1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  

For the dough

• 
  
  2 lb. (7 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  2 cups warm water
  
  

Make the filling

Put the mushrooms in a small saucepan with 2 cups water and a pinch of salt; bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook the mushrooms until tender, about 15 minutes. Using a slotted spoon, lift the mushrooms out of the liquid, transfer to a cutting board, and chop them. Strain the liquid though a fine sieve lined with a damp paper towel set over a small bowl. Rinse and drain the sauerkraut in a colander, pressing on it to release as much liquid as possible.

Melt 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 4 minutes. Add the sauerkraut, mushrooms, and the mushroom cooking liquid. Lower the heat to medium and cook, stirring often, until the liquid has evaporated and the sauerkraut is dry, about 5 minutes. Season to taste with salt and pepper. Stir in the remaining 1 Tbs. butter and cook, stirring often, until the flavors are blended, about 2 minutes more. Let cool to room temperature before using.

Make the dough

Put the flour in a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal. Still using your fingers, add 1-3/4 cups of the warm water, stirring until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more warm water, a tablespoon at a time, until it forms a cohesive yet shaggy mass. Turn the dough out onto a well-floured work surface, and then gently knead it just until soft and elastic; the dough will not be completely smooth, but it should be easy to shape, with a Play-Doh like consistency. Avoid overkneading, or the dough will become tough. (At this point you can proceed with the recipe or let the dough rest on a floured surface, covered with a clean dishtowel, for up to 1 hour.)

Roll and cut the dough

Divide the dough into 6 grapefruit-size balls (about 8 oz. each). Working with 1 piece of dough at a time on a floured work surface, and keeping the others covered so they don’t dry out, roll the dough into a 10- to 11-inch wide, 1/8-inch-thick circle. Using a floured 3-inch round cookie cutter or inverted glass, cut out circles of dough. Transfer the dough circles to a large parchment-lined baking sheet dusted with flour. Dust with a little more flour and top with another sheet of parchment so they don’t dry out. Repeat with the remaining dough, stacking the circles between sheets of floured parchment and re-rolling the scraps until all of the dough is used.

Fill the dough

Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbs. of the filling into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dishtowel. Repeat with the remaining dough circles and filling.

Cook the pierogi

Position a rack in the center of the oven and heat the oven to 175°F. Bring a 6- to 8-quart pot of salted water to a boil over high heat. Working in batches of 10 to 12, drop the pierogi into the boiling water and give them a gentle stir so they don’t stick together or to the sides of the pot. When they float to the top 5 (after 1 to 2 minutes for room temperature pierogi, 3 to 4 minutes for refrigerated, and 7 to 10 minutes for frozen), use a slotted spoon to transfer them to a platter and keep warm in the oven while cooking the remaining batches.

Serve the pierogi

You can serve the pierogi either boiled or fried. For boiled pierogi, melt the butter in a 1- to 2-quart saucepan. Drizzle the pierogi with the melted butter. Serve hot with the sour cream on the side. For fried pierogi, melt 4 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Working in batches of 10 to 12, cook the boiled pierogi, flipping once, until golden-brown and crusty on both sides, 4 to 5 minutes per batch. Transfer to another platter and keep warm in the oven. Repeat, adding more butter as needed. Serve the pierogi with sour cream on the side.

Italian-Style Beef and Porcini Stew

The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty Italian bread for mopping up every last bit of broth.

• 
  
  3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut pancetta, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 oz. dried porcini mushrooms, soaked in 2-1/2 cups warm water until soft, then chopped, soaking liquid reserved and strained
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  3 cups peeled pearl onions
  
  


• 
  
  1 28-oz. can whole tomatoes, drained and chopped (discard juice)
  
  


• 
  
  1/4 cup chopped fresh basil
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the pancetta in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the pancetta fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, soaked porcini, rosemary, and bay leaf and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the pancetta to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the reserved mushroom soaking liquid. Bring to a boil.

Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the tomatoes. Cover with the parchment and lid, return the pot to the oven, and cook until the beef is fork-tender.

Stir in the basil. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.