Mushroom Pierogi


  • 1 ¼ pounds assorted mushrooms, such as white, shiitake, or cremini
  • ½ tablespoon butter
  • ½ tablespoon olive oil
  • ¼ cup minced shallots, (about 2 large)
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme
  • 3 tablespoons heavy cream
  • 1 tablespoon minced flat-leaf parsley
  • Pierogi Dough (click for recipe)


  1. Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.
  2. In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.
  3. To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.
  4. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.

Source: Martha Stewart – Mushroom Pierogi

Fill with one three inch dough circle with a tablespoon of the sauerkraut into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dishtowel. Repeat with the remaining dough circles and filling.

Bring a large pot of salted water to a boil. Drop in the pierogi, taking care not to crowd them too much (you might have to cook them in batches). Reduce the heat slightly so the water simmers and cook them until they rise to the surface; about 3-5 minutes.