This Pierogi Sauce made with mushrooms and dill has become our favourite pierogi topping ever.
Ukrainian comfort food is so delicious. My Lazy Cabbage Rolls delivers on taste with a fraction of the work.
Ukrainian mushroom sauce with dill and sour cream. If you want to elevate your pierogies, this rich and creamy sauce is the perfect way to add a gourmet touch.
Ok, I will be the first to admit I have never topped my pierogies with anything other than sour cream and fried onions. I am not kidding. Where have I been all these years? The Ukrainian in me has been missing out on such deliciousness.
Ukrainian Dill Potatoes have been enjoyed for decades in my family. Another great way to incorporate dill in recipes. The perfect side to a steak any night of the week.
I totally get that we all need an easy gravy recipe for any occasion, especially during the holidays. I mean we can never serve mashed potatoes without gravy.
Pierogi Sauce Ingredients
This mushroom and dill sauce also makes the perfect gravy for mashed potatoes. Who knew? In fact, it would even be wonderful on sheet pan baked gnocchi too.
- fresh mushrooms
- butter
- garlic
- lemon juice
- cream (half and half)
- sour cream
- fresh spinach
- fresh dill
- salt and pepper
Making Sauce For Pierogies
It is done in one pan and comes together in minutes. Full instructions are in the recipe card.
- Cook the mushrooms.
- Add the garlic and lemon juice.
- Stir in the sour cream, cream, dill, spinach, salt and pepper.
- Serve.
On Ukrainian Christmas Eve, Baba always made mushroom gravy. That was the traditional pierogi topping for our holiday feast (we had at least 4 kinds of pierogies that night). Onion Gravy would be a great topping too.
Suggestions/Recipe Tips
- You can easily adjust the amount of garlic in this recipe. More or less depending on your taste.
- Swap out white mushrooms for button mushrooms or even cremini mushrooms.
- You can make this sauce ahead of time, or while you cook your pierogies.
- Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in a pot or microwave.
- Pierogies are traditionally cooked in a pot. Placed in boiling water, and simmered until they float. If you are cooking them from frozen it will take a few minutes longer. Then they are drained and covered in a light coating of butter or oil.
- You can also pan-fry them if they are frozen. Heat some butter or oil in a frying pan over medium heat. Place pierogies in a single layer, cook for about 5 minutes, turn and cook for an additional 4-5 minutes. They should be golden brown on both sides.
Pierogi Names, Toppings And Fillings
Depending if you are Polish, Ukrainian, Russian, Slovakian, Canadian or American, there are lots of names for these delicious little dumplings.
- Polish dumplings
- Pirogi
- Pirohy
- Pyrohy
- Varenyky
- Peroge
- Perogi
No matter what you call them, this mushroom cream sauce is just one delicious topping. Other delicious options include:
- sour cream
- bacon
- butter
- green onions
- caramelized onions
- yogurt
If you want to tickle your tastebuds, pierogi fillings have lots of varieties too. There are even dessert pierogies. My aunts would deep fry them like donuts!
- potatoes and cheddar cheese
- potatoes and cottage cheese
- potatoes and several kinds of cheese
- sauerkraut
- sardines (a must for Ukrainian Christmas Eve)
- prunes (another Ukrainian tradition)
- apples
- blueberries
- Saskatoon berries
We attended a dinner and book signing, that actually fell on our wedding anniversary. What a way to spend the evening. I was super pumped to meet Mary Berg in person. When I flipped through this fantastic cookbook, I knew right away the this creamy mushroom sauce was first recipe I was going to try. Order it from Amazon *(affiliate) Kitchen Party.
As you know, I come from a Ukrainian background. Nothing beats the meals that Mom and Baba prepared. Those women sure knew how to cook. And talk about a kitchen party, well sometimes there were so many ladies in the kitchen, cooking was a party on its own.
I treasure those wonderful childhood memories. Mom’s Pea Soup is always made with that holiday ham bone. Traditional Egg Noodle Casserole holds a special place in my heart.
For my husband, who grew up in Quebec, tourtiere is still something he loves to eat during the holidays.
If baba was still here, she would make pierogies from scratch in no time. Me on the other hand, I can make a turkey dinner with all the fixings faster. This Ukrainian girl has no shame in using frozen pierogies in my house.
If you love mushrooms, here are a few more delicious recipes to try:
- Creamy Multiple Mushroom Soup is a hit around here.
- If you are not a pate lover, this Vegan Mushroom Pate just might change your mind.
- Homemade Herbed Gnocchi with Mushrooms makes the perfect dinner for date night.
Creamy Mushroom Dill Pierogi Sauce
Ingredients
- 3 tablespoons butter
- 8 ounces fresh mushrooms (quartered)
- 1 clove garlic
- 1 tablespoon lemon juice
- ½ cup cream (half and half)
- ¼ cup sour cream
- 2 ounces fresh spinach (roughly chopped)
- 2 tablespoons fresh dill (chopped)
- salt (to taste)
- pepper (to taste)
Instructions
- Clean and cut your mushrooms and place them in a bowl.Wash and chop your dill, and set aside.Wash and chop your spinach and set aside.
- Melt the butter in a non-stick frying pan over medium heat.
- Cook the mushrooms until browned about 5-6 minutes.
- Turn the heat to medium-low and add the garlic and lemon juice. Cook for about 1 minute.
- Add the sour cream, cream, dill, spinach, salt, and pepper.
- Cook until the spinach is wilted, then remove from heat.
- Place in a serving bowl, and top your pierogies.
Arletha
Absolutely delicious! Now it’s a must have when we have perogies!
Gloria Duggan | Homemade & Yummy
I know right….so glad you feel the same way I do about have this with pierogies from now on.
Katie Crenshaw
Oh wow! This creamy mushroom dill sauce was incredible over the pierogies. Every bite was incredible. I definitely will make again.
Gloria Duggan | Homemade & Yummy
The perfect sauce for potatoes, rice or even pasta.
Bianca
How do you prevent this sauce from curdling?
Gloria Duggan | Homemade & Yummy
I have never had an issue with it curdling. You could try letting the sour cream come to room temperature before adding. Make sure the heat is not too high when you add it, and only cook until the spinach is wilted. Hope this helps.
Dawn
Are you able to make this sauce the night before and reheat?
Gloria Duggan | Homemade & Yummy
Absolutely, it reheats nicely on the stovetop.
mary veldman
Your recipe is excellent
Gloria Duggan | Homemade & Yummy
Thanks so much. Our family really enjoys this pierogi sauce too.
Angela
So good! I really enjoyed making this recipe and the entire family loved it too!
Gloria Duggan | Homemade & Yummy
This is a winner in our house too. We love it on so many things…steak, potatoes, rice, pasta…and of course pierogies.
Dinah
If you have no half and half can you use a can of mushroom soup
Gloria Duggan | Homemade & Yummy
I have not used canned soup, but you always try milk or canned Carnation milk instead.
Jim
I thought this was really really good. I live in an area of New England that has some really good polish restaurants and some great pierogis. Almost always served with a butter sauce with onions. My wife’s distaste for onions is well known in our circles. I was so happy to find a sauce that she would like and it was delicious. It was a weeknight meal so I wasn’t interested in making my own. I did get fresh local potato pierogi (ok, I am in CT they were from NJ. ) good but not like the ones from my local Polish communities. I will need to track them done next time. But this sauce elevated a decent t but not exemplary pierogi to another level.
Gloria Duggan | Homemade & Yummy
WOW….thanks so much for your nice review. I love the onions and butter too (the classic topping for sure). However, this pierogi sauce is so delicious. I totally agree, it takes the store-bought pierogies to another level for sure. ENJOY!!
Carol
I have in the past few years started making my own pierogies. I often chop some bacon, use cheddar (lots of it), and some mashed potato for my filling. The dough was a bit intimidating at first but I think now I make a fairly good dough. I could use some improvement but I am encouraged by the fact that my husband from Newfoundland will actually eat them. He never grew up with such food and I certainly did on the prairies.
I think this sauce is so versatile! I could eat it straight, but it really goes well on pasta, as sauce for potatoes and anything else you can think of. I just love it.
Gloria Duggan | Homemade & Yummy
I agree, I can eat this sauce by the spoonful too. It is very versatile for sure. Making homemade pierogies is a labour of love that is for sure. Wish I could make them as fast as baba did.
Sheri mercer
Can this mushroom sauce be frozen
Gloria Duggan | Homemade & Yummy
To be honest, I have never had any leftovers to freeze. My suggestion is to try it and see. You may need to thin it down a bit when you thaw it out.
Sylvia & Pattie
We got this recipe from our Choicha Mary years ago. One of our favourites. Had it last night over breaded chicken and noodles. To die for!!
Gloria Duggan | Homemade & Yummy
OMG this is the perfect sauce for EVERYTHING!! Thanks for letting me know you enjoyed it.