Wild Mushroom Pierogi are the taste and smell of the forest – all enclosed in a delicate dough. They’re filled with a variety of wild mushrooms, from porcinis (Polish ‘borowik’) and bay boletes (‘podgrzybek’) to more common parasol mushrooms (‘kania’).
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
You could say “That’s rich!” – and rich indeed they are. This time, we’re not adding any sauerkraut to the stuffing, like we would for Christmas. It’s mushrooms only, fresh or dried.
To learn more about Polish dumplings in general, check out this Pierogi guide. To try different fillings, check out my favourites:
Do you need any special ingredients to make these Mushroom Pierogi?
Yes. And unless you’re a forager yourself, it won’t be cheap.
🇵🇱 In Poland, mushroom hunting is a national sport. Even if one is not participating, there’re relatives who do – and share their treasures.
In season, fresh mushrooms are sold at farmer’s markets. Sometimes individual sellers set up their stalls by the edge of the forest. Dried and frozen wild mushrooms are available in any larger store.
🌍 Internationally, wild mushroom picking isn’t as popular. Forests are often private or with many restrictions. The mushroom species differ geographically as well.
But fear not. You can cheat a bit by using cheaper champignons. Dried and frozen wild mushrooms are great too, you’ll find them in larger supermarkets and online (here’s a pack from Amazon).
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What should you serve with these Mushroom Pierogi?
Mushroom Pierogi are very filling, and therefore no extra side dishes are needed.
In this recipe, pierogi are brushed with melted butter, topped with caramelized onions and sprinkled with salt. Some golden fried bacon or kiełbasa pieces would work great too.
Can you cook these Mushroom Pierogi another way?
These dumplings can be steamed instead of boiling, it takes approx. 10 minutes.
In this recipe, pierogi are fried after boiling. That makes them extra-crispy. But you can just boil them, or deep-fry, bake, grill… for more suggestions, check out this post on how to cook pierogi.
What diets are these Mushroom Pierogi suitable for?
Mushroom pierogi are suitable for vegetarians.
If you follow a gluten-free diet, try replacing the dough with this Gluten-free Pierogi Dough recipe.
How long can you keep these Mushroom Pierogi in the fridge?
Once served, eat them while still warm. Don’t keep them on the table for more than 3 hours.
Once cooled, Mushroom Pierogi can be stored in the fridge for up to 3 days. Move the dumplings into a container with a lid, or Alternatively – keep them on a plate and just wrap them with cling film.
Can I freeze these Mushroom Pierogi?
Yes, you can freeze pierogi. Grease a tray with oil and place the dumplings on top – but don’t let them touch each other. Place the tray in the freezer for 2 hours.
After that time you can move pierogi into a freezer-friendly bag. Remember to label it with date and description. Eat within 2-3 months.
How do I reheat these Mushroom Pierogi?
From chilled: pierogi can be reheated in a microwave. 3-4 minutes on ‘high’ setting are usually enough.
For a better (tastier!) result, warm them up on a frying pan. That way they’ll reheat more evenly and the outer shell will become crispy.
Grab a frying pan, melt one teaspoon of butter, add pierogi in. Pour 3-4 tablespoons of water, cover with a lid and cook for 3 to 4 minutes. Lift the lid and flip the dumplings, cook further until the excess water evaporates and the skin turns golden.
From frozen: Bring a pot of water to boil. Drop in the frozen dumplings and cook until the water starts boiling again (that takes anywhere from 3 to 8 minutes). Remove them with a slotted spoon.
Serve pierogi boiled and topped with melted butter, or alternatively – fry them in butter for a bit.
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