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Skillet Pierogi with Mushrooms Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings

Description

This skillet pierogi with mushrooms recipe is a quick and comforting dish perfect for a cozy meal. Tender potato pierogi are pan-fried to a golden crisp with sautéed mushrooms, onion, and garlic, then finished with a splash of vinegar and fresh herbs. Served with a dollop of sour cream, this savory skillet meal combines simple ingredients to deliver deep flavors in just 20 minutes.

Ingredients

For the Pierogi and Vegetables

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 8 ounces sliced mushrooms
  • 1 pound frozen potato pierogi (no need to defrost)
  • 1/2 cup water
  • 1 to 2 tablespoons white vinegar

For Serving

  • Sour cream, to taste
  • A fistful of chopped fresh herbs such as chives and dill

Instructions

  1. Prepare the Vegetables: Heat the butter and olive oil over medium heat in a large skillet. Add the diced onion and cook until translucent, approximately 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Sauté the Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they have released their moisture and are golden brown, about 5 to 7 minutes.
  3. Add the Pierogi: Place the frozen potato pierogi directly into the skillet with the vegetables. Pour in 1/2 cup of water and cover the skillet. Let the pierogi steam for approximately 5 minutes until heated through and the water has mostly evaporated.
  4. Crisp the Pierogi: Remove the lid and increase the heat slightly to allow any remaining water to evaporate. Cook the pierogi until the bottoms are golden and crispy, about 3 to 4 minutes. Flip carefully to crisp the other side if desired.
  5. Finish with Vinegar and Herbs: Drizzle the white vinegar over the skillet and stir gently to combine. Remove from heat and sprinkle the chopped fresh herbs over the pierogi and mushrooms.
  6. Serve: Serve the skillet pierogi hot, with sour cream on the side or dolloped on top, for a rich, creamy contrast to the earthy flavors.

Notes

  • Using frozen pierogi means no defrosting is needed; they cook perfectly from frozen in the skillet.
  • The vinegar adds a subtle tang that balances the richness of the mushrooms and sour cream; adjust the amount to taste.
  • Fresh herbs such as chives and dill provide a bright, fresh flavor—feel free to substitute with parsley or thyme.
  • This dish can easily be doubled to serve more people, just use a larger skillet or cook in batches.
  • For a vegan alternative, substitute butter with additional olive oil and use a dairy-free sour cream.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Eastern European

Find it online: https://saraflavors.com/skillet-pierogi-with-mushrooms-recipe/