Pierogies with Asparagus and Creamy Mushroom Sauce

Pierogies with Asparagus and Creamy Mushroom Sauce



  • 1 box Mrs. T’s 4 Cheese Medley Pierogies
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil, divided
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 cup baby bella mushrooms, sliced
  • 1 teaspoon thyme
  • ½ cup heavy cream
  • 1 cup peas, fresh or thawed
  • Salt, to taste
  • Pepper, to taste
  • 1 ½ cups asparagus, cut
  • 1 Tablespoon water
  • Fresh dill and basil, to garnish


  1. Add butter and 1 Tablespoon of olive oil to a large skillet over medium heat.
  2. Melt butter, then add the diced onion and cook until fragrant, about 3 minutes.
  3. Add garlic and cook for 1-2 minutes.
  4. Add mushrooms to the pan and continue to cook until mushrooms are browned.
  5. Reduce heat to low; add thyme, heavy cream and peas.
  6. Simmer for 5 minutes, stirring occasionally.
  7. Season with salt and pepper to taste.
  8. Pour sauce into a bowl; set aside.
  9. Add the remaining 1 Tablespoon of olive oil into the skillet.
  10. Add asparagus and pierogies to the skillet and sauté for 5 minutes.
  11. Add 1 Tablespoon of water and cover with a lid. Cook on low for 10 minutes, until pierogies are completely cooked and golden.
  12. Pour sauce over the pierogies and asparagus.
  13. Garnish with fresh dill and basil and serve.
4 Cheese Medley

4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!

Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!