Dinner Shortcuts: Pierogi and sautéed mushrooms

Brandy O'Neill

Rate this Article:
Max 5 stars
My Rating

Need a quick dinner? This easy and flavorful pierogi dish will blow your mind. Plus it's ready in under 30 minutes.

Pierogi and sautéed mushrooms

Pierogis aren't just a side dish. They can be a flavorful main course or even a quick meatless lunch. You're going to love these garlic-infused mushrooms and these creamy potato pierogis.

Pierogi and sautéed mushrooms

Yields 2 servings


  • 1 (16 ounce) box frozen pierogis
  • 2 tablespoons olive oil
  • 1 pound sliced mushrooms
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1/4 cup white wine (or use chicken stock)


  1. Add a medium-sized pot full of water to high heat. Once boiling, add pierogis and cook until soft and hot. Drain and set aside.
  2. Add olive oil to a large skillet over medium heat. Add in mushrooms and cook until they start to soften and release their water.
  3. Add in salt, pepper, garlic and white wine. Cook until mushrooms are soft and almost all the liquid has cooked off.
  4. Gently add cooked pierogis to the pan and cook together until flavors have combined, about 5 minutes.

More Dinner Shortcuts recipes

Sorta homemade baked beans recipe
One-skillet tuna noodle casserole recipe
Smoky kielbasa with peppers and onions recipe

Tags: ,

Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.