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.
Rachel Mustard
very tastey love the flavor and it goes with everything.
Gloria | Homemade & Yummy
This sauce goes on lots of things. Try it on potatoes or pasta. ENJOY!
Blair
Is spinach a must in this dish? Cooking today and looking forward to trying the sauce.
Gloria | Homemade & Yummy
You can leave the spinach out if you wish, it will be just as delicious. You can even add some extra mushrooms too. ENJOY!!
Donna
Where has this been all my life? I have never made a sauce for topping pierogies before, but this was so great it will definitely be a go-to from here on out. Perfect pairing.
Gloria | Homemade & Yummy
I totally agree with you….I am in the same boat. This is the only way I will top them from now on. ENJOY!
Debra
You had me at mushrooms…and what a great flavor bomb with the dill as well. Sounds like a really fun night for you….
Gloria | Homemade & Yummy
I know right? That dill…combined with the mushrooms and sour cream is GOLD!!
Trish Bozeman
Awesome! We love Masterchef here in the US and had no idea they had a Canadian version! And ahem…. I could eat this sauce with a spoon. Seriously, so delish. I’ll be spooning it over so many things, not just pierogis!
Gloria | Homemade & Yummy
I do agree…this is great by the spoonful!! I know since I ate it that way too.
Jenni LeBaron
My mouth is watering and my stomach is growling looking at this recipe for pierogi sauce. I love mushrooms and I love dill! I think this would be tremendous on both pierogies and also as a topper for chicken, fish, and pork!
Gloria | Homemade & Yummy
YES, YES and YES!!! Just top ALL the things!! ENJOY!
Dana
I’m part Ukrainian, so pierogi have been a huge part of my life 🙂 SO GOOD. (They definitely have to be homemade, though!) I’m a plain ol’ sour cream kind of gal but you can convert me with this because I’m *obsessed* with dill anything. Bonus points when it’s creamy. Can’t wait to give this a whirl! Secretly, though. My Dad might disown me if he sees me tampering with pierogi like this, lol 😛
Gloria | Homemade & Yummy
I know homemade pierogies are GOLD and baba would NEVER eat frozen (unless they are hers), but I will say there are some good alternatives out there if you don’t want all the work. This sauce is the bomb!! Like you, I ONLY used sour cream an onions….not anymore!!
Sean@Diversivore
I was just looking at this book the other day! I didn’t have any time to flip through it, so I’m delighted to see something from it here (and something comforting and tasty to boot). I haven’t kept up with Masterchef in general, but I did see Mary Berg’s season and thoroughly enjoyed her skill and personality. Like you, I’ve never really thought about topping my perogies with anything other than sour cream and onions (well, maybe some bacon too…), but I’ll definitely be rethinking that now! Cheers.
Gloria | Homemade & Yummy
OMH you really need to give this a try. Coming from a Ukrainian girl….this is FANTASTIC! Mary is super nice, and it was an amazing evening.
kim
What a fabulous recipe! So easy and delicious! I’ll definitely be making this again!
Gloria | Homemade & Yummy
I know right? So delicious, and comes together in minutes. So glad you loved it.
Sapana
The sauce was so delicious and such a hit with my friends at dinner! Thank you!
Gloria | Homemade & Yummy
You are very welcome. We love this one…it is a keeper.
Tynia
I’ve never tried pierogi but sour cream and dill makes this even more appealing. I can’t wait to try it.
Gloria | Homemade & Yummy
You have never tried pierogi?? Oh my, you don’t know what you are missing. Hope you give them a try.
Tina
How delightful! I have never heard of Master Chef Canada, I wonder if we can get it here in Utah. I will look for it. What fun it must have been to celebrate your anniversary in a meaningful way. I will save this, I LOVE pierogies and this mushroom sauce sounds earthy and creamy and perfect. Thanks for sharing.
Gloria | Homemade & Yummy
I think this is going to become my “go-to” mushroom sauce for everything.
Natalie
I love pierogi! Looks so delicious and perfect for dinner parties!
Gloria | Homemade & Yummy
You really need to give this sauce a try…it is awesome.
Kelly Anthony
How fun that you got to meet her! This pierogi sauce looks like it would be amazing on almost anything.
Gloria | Homemade & Yummy
It was a fun night for sure. This sauce is the BEST.
Veena Azmanov
Love the combination of ingredients. This dish looks creamy and delicious.
Gloria | Homemade & Yummy
Super delicious and so easy to make. Hope you give it a try.