Mushroom and Roasted Fennel Pierogi Filling

Yield: 25-30 pierogis

Prep time: 15 minutes

Cooking time: 25 minutes

Ingredients:

• 1 medium bulb fennel, diced
• 3 teaspoons kosher salt, divided
• 3 tablespoons natural high-heat oil, plus more as needed (e.g. sunflower oil)
• 1 pound crimini mushrooms, finely chopped
• 1 leek, white and light green parts only, finely chopped
• 1/4 teaspoon freshly grated nutmeg

Recipe:

1. Preheat oven to 400°F.
2. Toss the diced fennel with 1 teaspoon kosher salt and enough neutral oil to cover completely. Spread evenly over a half-sheet pan and transfer to the oven. Check every 15 minutes or so until it is deeply caramelized and even charred in some spots.
3. Meanwhile, heat 3 tablespoons neutral oil in a large skillet. When the oil has heated, add the mushrooms, leeks, 2 teaspoons kosher salt and 1/4 teaspoon nutmeg to the skillet. The mushrooms will begin to release their liquids rapidly. Stir the mixture frequently until the cooking liquids begin to evaporate and the mushrooms and leeks begin to caramelize.
4. Once the mushroom mixture has become completely dry, transfer to a medium bowl.
5. Add the roasted fennel and mix well.