Baby Spinach and Mushroom Pierogies

Baby Spinach and Mushroom Pierogies


  • 1 bag Classic Onion (Vegan) or your favorite variety of Mrs. T's® Pierogies
  • 2 to 3 tablespoons minced garlic
  • 1 pound sliced mushrooms
  • 1 cup diced onions or shallots
  • ½ cup olive oil
  • 2 pounds chopped spinach (fresh or frozen)
  • 32 ounces vegetable or miso broth
  • 1 to 2 tablespoons cornstarch
  • 2 teaspoons salt
  • 1 tablespoon pepper
  • Parmesan cheese (optional)


  1. Place pierogies in boiling water until hot, 5 to 6 minutes.
  2. In a large skillet over medium heat, sauté minced garlic in oil until lightly browned.
  3. Add mushrooms and onions, sauté until softened.
  4. Add spinach, sauté until heated.
  5. Combine cornstarch with broth and seasonings, add to spinach and cook 5 to 6 minutes.
  6. Place pierogies in container and top with spinach.
  7. Sprinkle with Parmesan cheese if desired.
Full Size Pierogy Full Size Pierogy
Product Used In This Recipe

Full Size

Classic Onion (Vegan)

Simple — and simply delicious. Smooth, creamy whipped potatoes, savory diced onions, and a perfect amount of salt and spices, wrapped up in a tasty pasta pocket.

Mrs. T’s Classic Onion Pierogies are simply satisfying sautéed in butter with a dollop of sour cream!