Pierogies with Creamy Mushroom and Sherry Sauce
Indulge in the velvety comfort of Pierogies with Creamy Mushroom and Sherry Sauce, a recipe that transforms humble dumplings into an elegant dish bursting with earthy, savory flavors. Golden-brown pierogies are sautéed to crisp perfection and nestled in a luscious, sherry-infused mushroom sauce, enriched with heavy cream and a hint of fresh thyme for an herby finish. The cremini mushrooms add depth, while the slight tang of Parmesan cheese (optional) takes this dish to the next level. Perfect for weeknight dinners or special occasions, this 35-minute recipe serves up pure comfort with a gourmet twist. Garnish with chopped parsley for a pop of freshness, and enjoy restaurant-quality dining at home! Keywords: pierogies, mushroom sherry sauce, creamy pierogi recipe, easy comfort food, weeknight dinner ideas.
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Recipe Information
Ingredients
- 16 pieces Pierogies (frozen or homemade)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Shallot, finely diced
- 2 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 1 cup Dry sherry
- 1 cup Heavy cream
- 0.5 cup Vegetable or chicken stock
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Parmesan cheese, grated (optional)
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of water to a boil. Cook the pierogies according to the package instructions or until they float to the surface if homemade. Drain and set aside, keeping them warm.
In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat.
Add the pierogies to the skillet in batches, if necessary, and sauté until they are golden brown and lightly crispy on both sides, about 2-3 minutes per side. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the diced shallot for 2-3 minutes until softened and translucent.
Add the minced garlic and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Deglaze the pan by pouring in the sherry. Stir and let it simmer for 2-3 minutes until most of the liquid has evaporated.
Reduce the heat to low, then pour in the heavy cream and vegetable or chicken stock. Stir well to combine.
Add the fresh thyme, salt, and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
Optional: Stir in Parmesan cheese for an extra layer of flavor.
Place the sautéed pierogies back into the skillet, gently tossing them to coat with the mushroom and sherry sauce.
Garnish with fresh parsley, and serve immediately while hot.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
