Potato & Mushroom Pierogies
Potato & Mushroom Vareniki
Earthy mushrooms folded through the potato filling. The pierogi for people who take their comfort food seriously.
Mushrooms bring a woodsy depth the plain potato version never claims, a taste that calls back to autumn markets and mushroom-hunting weekends. It is the one for the cook of the family, the person who reads the label and nods slowly. Fry a few extra mushrooms while the pot boils and spoon them over the top with brown butter.
Sold in the freezer aisle at grocery stores, not online. Questions? Call (917) 655-7151 or email gffcorp@gmail.com.
How we cook them at home
- Bring a large pot of well-salted water to a rolling boil.
- Add the frozen pierogies straight from the bag and give them one good stir so nothing sticks.
- When the water comes back to a boil, cook five to eight minutes, until they float and the dough turns tender.
- Drain, then finish them in a hot buttered pan with onion until the edges go golden.
Full ingredient and allergen information is printed on every package.
| Pack size | 2 LB (907 g) |
|---|---|
| Case | 14 bags per case |
| UPC | 643845799403 |
| Storage | Keep frozen at 0°F (-18°C) or below |
| USDA establishment | Est. 18364 |
| Made at | 633 Pierce Ave, Unit 8, Linden, NJ 07036 |
For stores and distributors
Put this bag in your freezer case.
Potato & Mushroom Pierogies ships from our USDA-inspected plant in Linden, New Jersey, 14 bags per case. Case packs, the branded freezer program and private-label co-packing are all on the trade pages.
Also on the table tonight
Savory pierogies feed a crowd best family style: one big platter, a bowl of sour cream, a pan of golden onions, and nobody waiting to be told twice.
