Pierogies with Buttery Wild Mushrooms
By Tiffy Cooks
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!
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.
Nutrition
Calories: 615kcalCarbohydrates: 90gProtein: 15gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 16mgSodium: 957mgPotassium: 406mgFiber: 9gSugar: 13gVitamin A: 259IUVitamin C: 25mgCalcium: 84mgIron: 4mg
