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Dinner recipe · from the recipe book

Brown Butter Mushroom-Parmesan Pierogi

Tender egg-and-milk dough wraps a savory filling of seared mushrooms, scallions, Parmesan and cottage cheese, pan-crisped in brown butter and served with a garlicky parsley-dill yogurt.

Brown Butter Mushroom-Parmesan Pierogi

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1 large50 gEggs
  • ½ cup (120 ml)110 gMilk, 2%lukewarm
  • ¾ tsp4 gSalt
  • 5¾ cups sliced400 gWhite mushroomsfinely chopped
  • 5 medium75 gGreen onionsthinly sliced, whites and greens kept separate
  • 3 cloves9 gGarlicminced
  • 1 cup200 gCottage cheese, 2%drained in a sieve
  • ½ cup grated50 gGrated Parmesan
  • 3 tbsp20 gPlain dry breadcrumbs
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • 3 tbsp40 gUnsalted butter
  • 2¼ tsp10 gOlive oil
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 1 tbsp15 gLemon juice
  • 12⅔ cups3,000 gWater

Steps

  1. Make the dough: in a bowl whisk the flour with half the salt. Add the egg and lukewarm milk and stir into a shaggy dough. Knead 5 minutes until smooth, cover and rest 30 minutes.
  2. Make the filling while the dough rests: heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 8–10 minutes until their liquid evaporates and they brown. Add the scallion whites, half the garlic, the thyme and the black pepper and cook 1 minute. Cool 10 minutes.
  3. Stir the drained cottage cheese, Parmesan, breadcrumbs and scallion greens into the cooled mushrooms.
  4. Make the herb yogurt: stir the Greek yogurt with the parsley, dill, lemon juice, the remaining half of the garlic and the remaining half of the salt. Chill until serving.
  5. Roll the dough about 1/16 inch thick on a floured counter and cut 3-inch rounds, rerolling scraps, for about 28 rounds. Spoon filling onto each, fold into half-moons and pinch the edges tightly to seal.
  6. Bring the water to a boil in a large pot. Boil the pierogi in batches 3–4 minutes, until they float and the dough is tender; lift out with a slotted spoon.
  7. Wipe out the skillet, melt the butter over medium heat and cook until it smells nutty and turns golden brown. Fry the boiled pierogi in batches 2 minutes per side until crisp and golden.
  8. Serve the pierogi hot with the herb yogurt alongside.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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