1. Heat up the olive oil in a large pan. Gently fry shallots until translucent and lightly caramelised.
2. Meanwhile, chop your mushrooms into medium size dice – you can use a food processor if you like but be careful not to overprocess.
3. Next add in garlic cloves and fry on a gentle heat for a few minutes, stirring the whole time. Just before you add the mushrooms, add chopped rosemary (or thyme) and season with some salt and pepper.
4. Add half of the mushrooms into the pan. Allow them to fry off for 5-10 minutes, stirring from time to time.
5. Once they turn dark brown, add the second half. Allow them to cook through (turn dark brown) and for all the excess water to cook out.
6. Season with miso paste, balsamic vinegar, a touch of maple syrup (if liked) and more salt and pepper as needed. Allow the filling to cool down before filling the dough.

GF DOUGH (for non GF dough, see this recipe)

1. Put psyllium powder (or whole psyllium husks) in a small bowl and gradually mix in 60 ml (¼ cup) of water. Mix well to get rid of lumps. Set aside to thicken for 10 minutes or so – it will turn into a thick jelly.
2. In a mixing bowl, combine all three flours and salt. Add olive oil, thickened psyllium and enough water just to bring the dough together (2-3 tbsp / 30-45 ml of warm water). You could mix olive oil, psyllium jelly and 2 tbsp of water in a separate dish first before incorporating them into the dry ingredients. Give the dough a good knead to make sure all the ingredients are distributed evenly.
3. Boil a medium size pot of water, grab a small bowl of water and have a clean damp kitchen towel handy.
4. Divide the dough into two. Roll the dough out as thinly (2 mm ideally) as you can on a lightly floured (with rice flour) surface.
5. Using a cookie cutter (I used a 7 cm / 2.75″ one) or an upside down glass, cut circles out of the dough.
6. Place a teaspoon of the filling in the middle of each circle, paint around the perimeter of the circle with a little water (with a finger dipped in the water bowl), fold the circle in half and gently seal the edges. Handle the dough carefully as it isn’t as forgiving as gluten dough, but if you see a tiny little crack occasionally – don’t worry, these do not fall apart as easily as their gluten versions during boiling.
7. Keep sealed pierogi under a damp kitchen towel to keep them moist and supple. Once you’ve made about 10, boil 5 at a time for 5 minutes or longer depending on the thickness of your dough. Fish them out with a slotted spoon and place on a clean plate.
8. If pan frying, allow pierogi to go completely cold first (storing them overnight in the fridge is ideal). Heat up a tablespoon of oil in a cast iron skillet (or a non-stick pan), lay cold pierogi on the pan and leave undisturbed for about 5 minutes. Allow them to blister on one side before flipping them to the other side and frying until browned and crisped up.
9. To serve, slowly fry a small half an onion until translucent, season with salt and pepper. Serve warm pierogi coated in the onion-flavoured oil. I also like to sprinkle mine with some walnut crumb – it’s not traditional but it’s a Lazy Cat Kitchen twist 😉 .