Do you have a favourite pierogi topping? This Pierogi Sauce made with Creamy Mushrooms and Dill is FANTASTIC! Think of a creamy gravy or warm dill sauce.
Mushrooms in a creamy sauce, with fresh dill and spinach. A match made in heaven. The BEST way to top your pierogies. You will really need to make this mushroom sauce recipe.
Ukrainian comfort food is so delicious. My Lazy Cabbage Rolls deliver on taste with none of the work.
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.
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.
We attended a dinner and book signing, that actually fell on our wedding anniversary. What a way to spend the evening. It was arranged by the Book Drunkard Festival. The delicious meal (from recipes in her book) was prepared by The Urban Pantry.
Mary is so bubbly and friendly. She made sure to talk to ALL the guests and autograph each and every book with a special message. When I flipped through this fantastic cookbook, I knew right away the first recipe I was going to try.
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. Baba would make this often, with her homemade egg noodles of course. No packaged noodles were ever in her kitchen. This was my favourite after school snack. It beats chocolate chip cookies hands down (in my opinion).
For my husband, who grew up in Quebec, tourtiere is still something he loves to eat during the holidays.
When I came across Mary’s mushroom sauce for pierogies, I knew this was the first recipe I was going to make from her cookbook Kitchen Party.
I am a HUGE mushroom fan. Creamy Multiple Mushroom Soup is a hit around here. So many different types of mushrooms are in this cream of mushroom soup.
Mushroom and potatoes are a hit together. Homemade Herbed Gnocchi with Mushrooms makes the perfect dinner for date night.
If you are not a pate lover, this Vegan Mushroom Pate just might change your mind.
On Ukrainian Christmas Eve, Baba always made mushroom gravy. That was a traditional pierogi topping for the pierogi fest (we had at least 4 kinds of pierogies that night).
For some reason, I never topped my pierogies with the mushroom gravy. I did, however, put it on mashed potatoes. Have you ever tried Onion Gravy? OMG, the best steak topping ever.
I am also a HUGE dill fan. Smoked Salmon Potato Appetizers with Dill will be making the rounds this holiday season. The perfect party appetizer.
When I read Mary’s recipe, it sounded amazing. Think mushrooms combined with a Ukrainian dill sauce and creamed spinach. YUM!! This easy mushroom sauce ROCKS!! You will want to top EVERYTHING with it. You really need to get this cookbook.
PIEROGI SAUCE INGREDIENTS
Super easy to find ingredients. This creamy sauce comes together in minutes.
You can even swap out white mushrooms for button mushrooms or even cremini mushrooms. You will need:
- fresh mushrooms
- lemon juice
- cream (half and half)
- sour cream
- fresh spinach
- fresh dill
- salt and pepper
You can make this mushroom cream sauce ahead of time, or while you cook your pierogies.
Now, when it comes to pierogies, feel free to use homemade (they are delicious). Mary has a great pierogi recipe too. My kids will ask me to make homemade pierogies. My answer is “are you going to help me”?
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 using frozen pierogies in my house. After all, we can enjoy them ANY TIME we like.
MAKING THE PIEROGI SAUCE
This pierogi topping comes together so quickly. You can make it while you boil your pierogies, or make it ahead of time and warm it when ready to eat.
It is done in ONE pan!! It is cooked in like 10 minutes.
- cook the mushrooms
- add the garlic and lemon juice
- stir in the sour cream, cream, dill, spinach, salt and pepper
I only used 1 clove of garlic, and maybe a little more sour cream. I am sure Mary won’t mind.
OTHER NAMES FOR PIEROGIES
Well, that depends on if you are Polish, Ukrainian, Russian, Slovakian or even Canadian or American. There are LOTS of names for these delicious little dumplings.
- Polish dumplings
- Wow, so many ways to spell it! Sort of an SEO nightmare.
OTHER PIEROGI TOPPINGS
No matter HOW you spell pierogi, this mushroom cream sauce is ONE delicious topping. However, there are other options:
- sour cream
- green onions
- caramelized onions
There is more than one way to top a pierogi. This mushroom dill sauce is my NEW favourite. It is also hubby’s too. He never topped them with sour cream. What? I know, you would think after all these years being married to a Ukrainian he would have learned by now right?
I will be messaging Mary to tell her he LOVES this pierogi sauce. Funny, it contains SOUR CREAM!
If you really want to have some fun, pierogi fillings have lots of varieties too. There are even dessert pierogies. My aunts would deep fry them like donuts!
Pierogies can be stuffed with:
- potatoes and cheddar cheese
- potatoes and cottage cheese
- potatoes and several kinds of cheese
- sardines (a must for Ukrainian Christmas Eve)
- prunes (another Ukrainian tradition)
- Saskatoon berries
If you buy frozen pierogies you will find ALL kinds of fillings.
If you have not had a chance to pick up Mary’s cookbook, do it! There are LOTS of delicious recipes (and I cannot wait to try them ALL). In fact, I am going to make the Cranberry Ginger Rosemary Bellini for a little get together I am having with the girls this Sunday. Here, I will make it super easy for you. Order it from Amazon *(affiliate) Kitchen Party.
I actually messaged Mary once this post was live, and here is her reply:
Gloria!This is so wonderful! Thank you so much for making one of my fave recipes from Kitchen Party!It was such an absolute pleasure meeting you and I’m so honoured that you spent your anniversary with me!Cheers to next time.xM
This pierogi sauce will be making an appearance whenever we eat pierogies from now on! In fact, it is so good, it just might be my go-to quick and easy mushroom sauce for pasta, potatoes, and rice too. In fact, it would be fantastic on chicken, pork, and fish. Oh, happy day!
What is your favourite way to eat pierogies?
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Pierogi Sauce Creamy Mushroom Dill
- 3 tablespoons butter
- 8 ounces fresh mushrooms (quartered)
- 1 clove garlic
- 1 tablespoons 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)
- 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.
- Top your pierogies.