Spicy Pierogi with Miso Mushrooms

  • 1 pound mushrooms - we used local oyster mushrooms 
  • 1 tbsp oil
  • 1/2 yellow onion
  • 1 clove garlic, minced
  • 2 tbsp CinSoy Miso
  • 1 tbsp butter
  • pinch black pepper
  • 1 pound pierogi
  • 2 tbsp butter
  • Dollop of sour cream
  • CinSoy Chili Crisp for topping

Miso Mushrooms:

  1. Tear or slice your mushrooms into manageable pieces. 
  2. Heat oil in a pan over medium heat. Add mushrooms and onions.
  3. Saute until browned and tender - about 10 minutes. 
  4. In a small bowl, mash the miso with the butter to combine.
  5. Reduce the heat to low. Add miso, minced garlic and butter. 
  6. Toss the mushrooms in the miso butter until melted and combined. 


  1. Bring a pot of salted water to boil. 
  2. Drop in the pierogi and cook until they float to the surface. 
  3. In a pan, heat the butter over medium heat. Add in your pierogi and sear until golden brown on both sides. 
  4. Add your mushrooms to a plate and serve your pierogi on top. Serve with a drizzle of CinSoy Chili Crisp and a dollop of sour cream. 

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