wild mushroom pirogies

INGREDIENTS

• 1 cup boiling water
• 2/3 oz dried porcini mushrooms
• 1 medium onion, quartered
• 2 garlic cloves, crushed
• 6 oz cremini mushrooms, quartered
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 lb onions, chopped
• 1/2 stick (1/4 cup) unsalted butter
• 1 cup all-purpose flour plus additional for kneading and rolling
• 3/4 cup cake flour (not self-rising)
• 2 large eggs
• 3/4 teaspoon salt
• 1/4 cup water