Print

Pierogi with Creamy Mushroom Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pierogi with Creamy Mushroom Sauce is a cozy and satisfying dish featuring tender potato and cheese dumplings coated in a rich, velvety mushroom cream sauce. Infused with garlic and herbs, this comforting recipe is perfect for weeknight dinners or special gatherings.

Ingredients

  • 20 oz potato and cheese pierogi (fresh or frozen)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 oz cremini or button mushrooms, sliced
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 3/4 cup heavy cream
  • 1/2 cup vegetable or chicken broth
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pierogi according to package instructions. Drain and set aside.
  2. Heat olive oil and butter in a large skillet over medium heat.
  3. Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown.
  4. Stir in the chopped onion and cook until softened, about 3–4 minutes.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the broth and let it simmer for 2–3 minutes to reduce slightly.
  7. Stir in the heavy cream and thyme. Simmer gently for 4–5 minutes until the sauce thickens.
  8. Season with salt and black pepper to taste.
  9. Add the cooked pierogi to the skillet and gently toss to coat in the creamy mushroom sauce.
  10. Garnish with fresh parsley and optional grated Parmesan before serving.

Notes

  • Pan-fry the boiled pierogi in butter for a crispy exterior before adding to the sauce.
  • Avoid overcrowding the mushrooms to ensure proper browning.
  • Substitute half-and-half for a lighter sauce.
  • Add spinach during the last few minutes for extra color and nutrients.
  • Store leftovers in the refrigerator for up to 3 days; freezing is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/pierogi-with-creamy-mushroom-sauce/