Are you fed up with the usual Christmas dinner? Want to sprinkle in a bit of European charm to your holiday gathering? Well, you’ve landed in the perfect spot!
Get ready to excite your palate with some herbed mushroom and chestnut pierogi, topped off with a delightful rosemary butter.
Seriously, once you drizzle that fragrant butter over them, it’s like a flavor explosion that’ll whisk you away to a warm and inviting Polish Christmas.
Ingredients You’ll Need To Make Herbed Mushroom and Chestnut Pierogi With Butter For Christmas
For the Pierogi Dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup sour cream
- 2 tablespoons butter, melted
For the Mushroom and Chestnut Filling
- 2 cups finely chopped mushrooms (cremini, shiitake, or button mushrooms)
- 1 cup roasted chestnuts, chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- A tablespoon of fresh, happy thyme, chopped up tiny (or a teaspoon of dried thyme if you’re feeling lazy)
- Salt and pepper to taste
For the Rosemary Butter Drizzle
- ½ cup unsalted butter
- 2-3 fresh rosemary sprigs
- Salt to taste
Once you have the above ingredients ready, follow the below step by step instructions to make this christmas special Herbed Mushroom and Chestnut Pierogi Butter.
Step 1: Making the Pierogi Dough
The secret to soft, tender pierogi dough is a combination of simple ingredients, mixed just right.
This dough is pliable and easy to work with, making it ideal for holiday recipes where everyone can join in the fun of rolling and shaping.
Start by Sifting the Flour
In a large mixing bowl, sift the flour and salt together to ensure an even distribution of salt, which helps bring out the flavors in this Polish Christmas recipe.
Add the Wet Ingredients
Make a tiny well in the pile of flour, then slowly pour in the melted butter, a dollop of sour cream, and the egg.
Mix gently with a fork until everything is combined.
Knead the Dough
A small stage for our dough, shall we? Turn it out gently onto a board dusted with flour.
For five to seven minutes, knead the dough vigorously until it becomes smooth, supple, and elastic (in other words super soft).
The dough should feel soft and pliable, not sticky and if it’s getting too sticky, incorporate a little more flour, but be careful not to overdo it, as too much flour can result in a tough dough.
Rest the Dough
Give your dough a little time to relax! Give it a warm blanket, such as plastic wrap or a moist cloth, and leave it to rest for at least half an hour.
This phase is crucial for achieving the impeccable, dainty, and delectably soft dough for the pierogi.
Step 2: Preparing the Mushroom and Chestnut Filling
This filling really highlights those deep, earthy flavors of mushrooms, you know
It pairs so well with the buttery, nutty goodness of roasted chestnuts.
Honestly, it’s just perfect for those festive Polish dishes that bring a little extra flair to your holiday meals.
Saute the Onions and Garlic
Now, about sauteing the onions and garlic – here’s what you do:
- Grab a skillet, and melt some butter over medium heat and then toss in the diced onions and let them cook until they’re nice and soft, kind of translucent, which should take around 5 minutes.
- After that, throw in the minced garlic and give it another minute to cook until it gets all fragrant. You’ll love the aroma!
Add the Mushrooms
Toss in the chopped mushrooms and cook until they release their moisture, about 7-10 minutes. Stir occasionally to ensure even cooking.
Add the Chestnuts and Seasoning
Add the chopped chestnuts and thyme to the skillet. Cook for another 2-3 minutes, just until everything is well-mixed and the flavors meld and finally season with salt and pepper to taste.
Cool the Filling
Give the filling a little break from the heat and let it cool down before you continue.
This filling can be made a day ahead, which makes it an excellent addition to your Christmas cooking prep.
Step 3: Assembling the Pierogi
So, once your dough has had a little time to rest and that tasty filling has cooled down, it’s finally the moment to put together these delightful Polish pierogi.
Now, let’s talk about how to form that ideal pierogi shape, which, trust me, is crucial for keeping all that yummy mushroom and chestnut filling tucked away nicely.
Roll Out the Dough
Let’s split the dough in half! Roll out each half until it’s as thin as a pancake and remember to keep the unused dough wrapped up tight so it doesn’t get lonely and dry out
Keep the unused portion covered with a damp cloth or plastic wrap to prevent it from drying out.
Cut the Dough Circles
Grab your 3-inch round cookie cutter and start stamping out circles of dough. Let’s make some fun shapes!
You can re-roll any scraps to maximize the number of pierogi you get.
Fill the Pierogi
Let’s give our dough circles a little surprise! Add a teaspoon of the yummy mushroom and chestnut filling to each one. Be careful not to overfill, as it can make sealing difficult.
Seal the Pierogi
Let’s give our filling a cozy little hug! Enclose the filling completely by folding the dough over it, shaping it into a half-moon.
Give your pastries a little hug! Press the edges together tightly, then use a fork to give them a fancy little trim.
This traditional Polish food is often made as a family activity, so don’t hesitate to get everyone involved in the process.
Cook the Pierogi
Heat a large pot of salted water over medium-high heat until it reaches a gentle boil.
Drop the pierogi into the boiling water a few at a time and don’t crowd the pot, or they won’t cook right.
Cook them until they rise to the surface, indicating that they are cooked through, which should take about 3 to 4 minutes.
Once they float, let them cook for an additional minute, then remove with a slotted spoon and transfer to a plate.
This method is a nod to traditional holiday foods enjoyed in Poland.
Step 4: Making the Rosemary Butter Drizzle
A rosemary-infused brown butter sauce is the ultimate finishing touch, adding a fragrant, nutty element to your holiday meal ideas.
It’s a luxurious twist that takes these pierogi to the next level.
Melt the Butter
Let’s get this buttery adventure started! Pop the butter into a small saucepan and melt it over medium heat.
Once the butter’s melted, toss in a few sprigs of rosemary and cook it up for 5 to 7 minutes.
Keep an eye on it until the butter turns golden brown and smells nutty.”
This brown butter is essential to enhancing the flavors of this Polish cuisine masterpiece.
Strain the Butter (Optional)
For a clear, golden-brown butter sauce, you can strain out the rosemary sprigs.
Otherwise, leave them in for a more rustic presentation.
Season with Salt
Give the brown butter a quick stir after adding a pinch of salt.
The rosemary adds an earthy aroma that pairs beautifully with the savory filling in these Polish Christmas pierogi.
Step 5: Serving the Herbed Mushroom and Chestnut Pierogi With Rosemary Butter
Place the warm pierogi on a serving platter, then generously drizzle the rosemary-infused brown butter over the top.
Sprinkle a few rosemary leaves over the top for a festive flourish (It’s like a little party on your plate).
Serve these as a part of your holiday recipes lineup, alongside other traditional holiday foods, or let them shine as the star of your Christmas cooking spread.
Tips for Perfect Pierogi With Rosemary Butter
- Use Fresh Ingredients: When making traditional Polish food, always aim for fresh ingredients. Fresh mushrooms, rosemary, and chestnuts will bring out the best flavors in your pierogi.
- Don’t Overfill the Pierogi: Overfilling can cause the pierogi to burst while cooking. Use about a teaspoon of filling for each one (it’s the ideal ratio).
- Seal Well: Proper sealing prevents the pierogi from opening up during boiling, so press down firmly or crimp with a fork.
Variations and Pairing Ideas
While this recipe is a fantastic holiday meal idea on its own, you can experiment by pairing these pierogi with other festive Polish dishes.
Here are some variations and serving suggestions:
- Pair with a Side of Barszcz (Beet Soup): In Poland, pierogi are often enjoyed with a bowl of warm barszcz. The earthy flavors of beetroot complement the mushrooms and chestnuts, creating a harmonious balance of flavors in this Polish Christmas recipe.
- Serve with Sour Cream and Chives: For a cool contrast, serve these pierogi with a dollop of sour cream sprinkled with fresh chives. The tangy cream cuts through the richness of the filling and brown butter, adding a touch of brightness to the dish.
- Try a Wild Mushroom Variation: Foraged mushrooms like chanterelles or morels, if available, add a sophisticated touch to this traditional Polish food. Adjust the cooking time as needed, as wild mushrooms tend to be more delicate.
Tips on Storing and Reheating The Herbed Mushroom and Chestnut Pierogi with Butter
One of the best things about pierogi is that they can be made in advance and frozen, making them an excellent choice for Christmas cooking that’s done in stages.
- Freezing Uncooked Pierogi: After assembling the pierogi, place them in a single layer on a baking sheet lined with parchment paper. Once the mixture has solidified, transfer it to an airtight zip-top bag and store it in the freezer for up to 3 weeks. When ready to cook, simply add a few extra minutes to the cooking time.
- Refrigerating Cooked Pierogi: Keep cooked pierogi fresh in an airtight container in the fridge for up to 3 days. Reheat by pan-frying in a little butter for a crispy exterior, which brings out even more flavor.
Final Thoughts
This recipe for herbed mushroom and chestnut pierogi with rosemary butter offers a delightful twist on traditional Christmas fare.
The combination of earthy mushrooms, nutty chestnuts, and fragrant rosemary creates a flavor profile that is both comforting and elegant.
Plus, the option to make the filling and dough in advance is a practical touch that simplifies holiday meal planning.
I would recommend serving these pierogi as a unique main course or alongside other Polish dishes like barszcz soup for a truly festive and flavorful Christmas spread.
The ability to freeze the uncooked pierogi also makes this recipe a great make-ahead option for busy holiday hosts.
