Refrigerate until needed. Assembly. Boil the perogies until done. Slice 6 thin slices of cucumber and lay on a plate. Lay one perogy per slice of cucumber. Top with dill cream sauce. Top each perogy with a spoonful of onion ragout. Sprinkle the plate with sliced green onion, dill and serve. Yield 75 mushroom perogies.. Set aside and let cool to room temperature. 5. In a food processor, purée. the mushrooms until it forms a coarse paste. 6. Remove the filling from the food processor, place in a mixing bowl, and fold in the feta cheese. 7. Season and refrigerate until ready to form perogies. Perogy Dough.
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Pour in heavy cream, sour cream, salt and pepper and fresh dill and simmer for 15 minutes. Pour the sauce over the perogies and bake for 20 minutes. Remove the lid and continue to bake for an additional 10 minutes or until the top is bubbly and brown. Let cool slightly before serving. More Side Dishes.. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just.
