These Mushroom Vareniki are a comforting, hearty dish that combines tender handmade dough with a savory filling of sauted mushrooms, garlic, onion, and mashed potato. The dumplings are finished in a vibrant, smoky sauce made from broiled red bell peppers and roasted tomatoes. This recipe offers a satisfying texture contrast between the chewy pasta and the soft, aromatic filling. It is perfect for a cozy weekend dinner or a special vegetarian meal.
Mushroom Vareniki With Roasted Tomato & Red Bell Pepper
Description
These Mushroom Vareniki are a comforting, hearty dish that combines tender handmade dough with a savory filling of sauted mushrooms, garlic, onion, and mashed potato. The dumplings are finished in a vibrant, smoky sauce made from broiled red bell peppers and roasted tomatoes. This recipe offers a satisfying texture contrast between the chewy pasta and the soft, aromatic filling. It is perfect for a cozy weekend dinner or a special vegetarian meal.Ingredients
Directions
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Make the dough: Combine flour, milk, egg, and salt in a food processor. Process until a ball forms, then knead by hand for 5 minutes. Wrap in plastic and rest for 30 minutes.
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Prepare the sauce: Spray red bell pepper and Roma tomatoes with cooking spray. Broil, turning occasionally, until charred (10-15 minutes).
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Puree the roasted vegetables, canned tomatoes, and their juices in a food processor or mill. Force through a sieve to smooth. Season with salt, pepper, and chili paste. Keep warm in a pan.
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Make the filling: Saut chopped onion and garlic in a little vegetable stock. Add finely chopped mushrooms and cook over medium heat until they begin to brown. Add thyme and cook for 2 more minutes.
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While mushrooms cook, microwave peeled and sliced potato until tender. Mash the potato into the mushroom mixture. Season to taste and let cool slightly.
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Assemble: Divide dough into thirds. Roll each portion to 1/8-inch thickness and cut into 3.5-inch circles. Place 1 teaspoon of filling in the center of each circle.
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Fold dough over to form half-moons and seal edges tightly with fingers. Place on a lightly floured towel.
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Cook: Bring a pot of water to a boil. Add 8-9 vareniki. When they float to the top, cook for 1 minute longer, then remove and keep warm. Repeat with remaining dumplings.
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Finish: Dump cooked vareniki into the warm tomato sauce. Simmer over low heat for 5-10 minutes to allow flavors to meld. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1.5g8%
- Cholesterol 60mg20%
- Sodium 600mg25%
- Total Carbohydrate 70g24%
- Dietary Fiber 8g32%
- Sugars 15g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough can be made ahead and refrigerated for up to 24 hours. Ensure it is well-wrapped to prevent drying out.
For the filling, you can use a variety of mushrooms such as shiitake, cremini, or button mushrooms for best flavor. Dried porcini mushrooms can be rehydrated and added for an earthy depth.
If you do not have a food processor, the dough can be mixed by hand, though it may require slightly more kneading.
The tomato sauce can be made in advance and stored in the refrigerator for up to 3 days or frozen for later use.
Be careful not to overfill the dumplings, as this can cause them to burst during boiling.
