Farmer’s Market Pierogies with Wild Mushroom
Let’s cook Pierogies and Wild Mushrooms with ingredients from Sechelt’s local farmer’s market! I’m making this simple, but super satisfying dish of tender handmade frozen pierogies with a buttery mix of the most flavorful wild mushrooms. It’s a dish made extra special with local ingredients that comes together in 15 minutes. The mix of chewy dumplings and rich, earthy mushrooms is perfectly satisfying for an after-swim lunch!
Quick Mushroom Pierogi Lunch with Farmer’s Market Finds
To celebrate my mom’s birthday this year, we booked a summer weekend cabin in Sechelt on the Sunshine Coast. It feels so quietly remote being just steps from the beach. That morning, we wandered the local farmers market and came back with two finds we couldn’t resist: fresh wild mushrooms and handmade pierogies.
There’s something about cooking on vacation that makes even the simplest meals feel special. This wild mushroom pierogies dish came together from Sechelt’s best local ingredients. It was a meal that truly tasted like the Sunshine coast!
Wild Mushroom Pierogies Ingredients
- 28 oz frozen pierogies
- 1 lb mixed mushrooms cleaned, bite sized chunks
- 2 tbsp olive oil
- 2 shallots about ½ cup finely diced
- 1 tbsp butter
- ½ tsp black pepper or to taste
- 2 Tbsp chopped fresh parsley about a small handful, loosely packed
Mama Musey’s Frozen Pierogies
Today’s lunch is all about pierogies! These pillowy Eastern European dumplings are easy as a quick weekday meal as they are for a cozy staycation dinner. They’re just like our typical homestyle dumplings: convenient to keep in the freezer, and cooks in minutes in the pan.
We found these handmade frozen vegan pierogies from Mama Musey’s Pierogies at the Farmer’s Market in Sechelt. They come in a range of flavors, but we decided on caramelized onion and sauerkraut potato. They turned out super tender and so satisfying, you’d really think they were freshly made that night!
Walker Creek Farm Wild Mushrooms
This Wild Mushroom Mix might be the most flavorful mushrooms I have ever had in my life. I’m still thinking about these wild mushrooms till this day! Inside the box there’s a mix of oyster mushrooms, lion’s mane, and cinnamon caps. The mix is rich in antioxidants, B-vitamins, and immune boosting, and anti-inflammatory benefits. If you’re ever near the Sunshine Coast, please give Walker Creek Farm’s mushrooms a try.
To keep things super simple and really let the natural aroma shine, all we are adding is a little drizzle of olive oil, some shallots, butter, and black pepper. The peppery butter soaks into the mushrooms and brings out their deep, earthy flavors. If you’re making this at home, any mushroom mix will work just as well!
How To Make Wild Mushroom Pierogis
- Cook frozen pierogies according to package directions. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the mushrooms in a single layer and cook, stirring occasionally, until they release their moisture and most of the liquid has evaporated, 5–7 minutes.
- Add the olive oil, shallots, butter, and black pepper. Cook for 2–3 minutes, stirring, until the shallots are softened and everything is lightly browned.
- Add the cooked pierogies to the pan. Toss gently until heated through and coated in the mushroom mixture, about 2 minutes.
- Remove from heat. Sprinkle with parsley and serve warm.
Pierogies with Buttery Wild Mushrooms
By Tiffy Cooks
Equipment
Ingredients
- 28 oz frozen pierogies
- 1 lb mixed mushrooms cleaned, bite sized chunks
- 2 tbsp olive oil
- 2 shallots about ½ cup finely diced
- 1 tbsp butter
- ½ tsp black pepper or to taste
- 2 Tbsp chopped fresh parsley about a small handful, loosely packed
Instructions
- Cook frozen pierogies according to package directions. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the mushrooms in a single layer and cook, stirring occasionally, until they release their moisture and most of the liquid has evaporated, 5–7 minutes.
- Add the olive oil, shallots, butter, and black pepper. Cook for 2–3 minutes, stirring, until the shallots are softened and everything is lightly browned.
- Add the cooked pierogies to the pan. Toss gently until heated through and coated in the mushroom mixture for about 2 minutes.
- Remove from heat. Sprinkle with parsley and serve warm.
