Martha Stewart Living Magazine March 1995

Ingredients
1 1/4 pounds assorted mushrooms, such as white, shiitake, or cremini
1/2 tablespoon butter
1/2 tablespoon olive oil
1/4 cup minced shallots, (about 2 large)
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
3 tablespoons heavy cream
1 tablespoon minced flat-leaf parsley

1. Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.

2. In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.

3. To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.

4. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.

Ingredients
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
6 garlic cloves, sliced
Coarse salt, to taste
1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese
5 tablespoons unsalted butter
1/2 cup heavy cream
Freshly ground pepper, to taste
12 egg roll wrappers, cut into 4 1/2-inch rounds
1/3 cup water
1 tablespoon minced fresh chives

1. Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.

2. Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.

3. Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.