Pan Seared Pierogies w/broccoli rabe and mushrooms

Eddie Szczerba


Love to make my pierogies this way when I have them available. Around this time we make lots of them for the Easter holiday!


☆☆☆☆☆ 0 votes

15 Min
10 Min
Stove Top


  • 20 large
    pierogi (i make my own but you can use store bought frozen or fresh)
  • 1 bunch
    broccoli rabe,cut and blanched
  • 12 large
    mushrooms, fresh,sliced
  • 1 large
  • 1 c
    romano cheese, grated
  • 1 tsp
    salt and pepper
  • 4 Tbsp
  • 1 Tbsp
    olive oil

How to Make Pan Seared Pierogies w/broccoli rabe and mushrooms


  1. Start by boiling the pierogi in salted boiling water,cook for 10-12 minutes,drain and reserve.
    Using the same water,blanch the broccoli rabe,one minute,drain and reserve.
  2. Next,saute the shallots in the olive oil until slightly browned,2-3 minutes,add the sliced mushrooms and one tablespoon of butter,saute for 2-3 minutes,add to the broccoli rabe.
  3. Add the three remaining tablespoons of butter to the pan,wait until it bubbles then brown the pierogies on both sides,2-3 minutes per side.Toss everything together,season with salt and pepper.
  4. Divide them evenly with the broccoli rabe mixture,garnish with grated cheese and serve immediately. Enjoy!! :)

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About Pan Seared Pierogies w/broccoli rabe and mushrooms

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: Polish
Other Tags: For Kids, Heirloom
Hashtag: #Holiday Treat

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