Mushroom Pierogis

Courtesy of the Mushroom Council and We Are Not Martha


Yield: 16 pieces


For the dough:
1/4 C smooth applesauce, plus more for serving
1 T olive oil
2 large eggs
1 C all-purpose flour
1 1/2 C whole wheat flour

For the filling:
1 T olive oil
6 oz. button mushrooms, sliced
1 small onion chopped
1 C applesauce
Fresh thyme
1/3 C gouda, shredded


1.) Start by making the pierogi dough. Mix together apple sauce, 1 T olive oil, 1/2 t salt, 1 egg, and 1/2 C warm water in a bowl. Mix flours together in another bowl and then stir the applesauce mixture into the flour.

2.) Knead dough for about a minute on a lightly floured surface, until smooth. Wrap in plastic wrap and set aside for about 30 minutes.

3.) Now for the filling. Heat 1 T of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook until brown, about 5 minutes. Now add the onion and cook for another 4 minutes, until tender.

4.) Stir 1 C apple sauce, 1/2 C water, thyme, and paprika in a small saucepan. Bring to a simmer, cover and cook about 5 minutes. Then uncover, stir, and cook until thickened, about 4 minutes. Taste and add more thyme and paprika if you desire.

5.) Unwrap the dough and roll it out into a rectangle about 1/8 inch thick (you might need to do it in two batches if your work space isn’t big enough). Then, using a drinking glass (or a round cookie cutter), cut circles of dough.

6.) Bring a large pot of water to a boil. Whisk egg in a bowl and set aside.

7.) Put a dollop of apple sauce mixture on each dough round. Then put about 1 T of mushroom/onion mixture in middle. Sprinkle some grated gouda over the rounds. Brush edges with egg wash. Repeat with all dough rounds. Then fold rounds in half and seal edges by pushing down with a fork.

8.) Drop pierogi in boiling water (4-5 at a time) for about 5 minutes. While they’re boiling, heat about 2 T of olive oil in a saute pan over medium heat. When pierogi are done boiling, put in saute pan for about 4 minutes (2 minutes on each side), until browned. Repeat with remaining pierogi.


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