Ukrainian Pirozhki/Piroshki with Mushrooms: A Step-by-Step Recipe Guide (VIDEO)

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These little savory pies are filled with deep, rich umami flavor from sautéed mushrooms and wrapped in a soft classic yeast-based dough. Mushroom pirozhki are one of the most beloved savory pastries in Ukrainian and Eastern European cuisine, and they are perfect as a snack, appetizer, or light meal.

This recipe is the 4th installment in my Ukrainian-style pirozhki series:

Piroshki (Pyrizhky) with Cream Cheese, Herbs & Peas

Pirozhki/Piroshki with Smoke Salmon

Vegan Cabbage Pirozhki/Piroshki

Where I share traditional fillings and dough techniques for making authentic homemade Pirozhki/Piroshki.

And today is all about mushrooms! Mushroom Pirozhki/Piroshki is a classic dish/appatizer, street food.

Eastern Europeans have a deep love for mushrooms. Ask almost anyone (the person, not the mushroom!), and you’ll likely be drawn into a vivid story of woodland adventures—late-summer and autumn foraging trips through forests shared with family and friends.

It may sound slightly romanticized, yet it remains true that many people across Eastern Europe live in close harmony with nature. The region’s fertile landscapes nurture this connection, making both the lifestyle and the knowledge it brings feel natural and deeply rooted. Picture the botanically rich meadows of Transylvania or the pristine Carpathian Mountains stretching across Ukraine, the Czech Republic, Hungary, Poland, Romania, Serbia, and Slovakia. Add to that the vast woodlands of Belarus, which cover nearly half of the country, and it becomes easy to understand how nature shapes everyday life and culinary traditions.

https://www.youtube.com/watch?v=gS0IJTmvKQs

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Foraging wild mushrooms is a cherished part of Eastern European culinary culture. It is a meaningful family ritual and a treasured tradition, with mushroom knowledge passed down through generations, almost as if it were written into our DNA. In my new home country, I continue to carry this tradition forward, sharing it with my children so they can grow up with the same deep connection to nature and heritage.

Matrona 3 years old is picking chanterelles mushrooms

Me, Thomas our oldest, Johnny and Matrona are on mushroom adventure

I hold many beautiful memories of early autumn foraging trips with my father. These outings often ended with a surreal yet heartwarming scene: the bathtub in our small Soviet-era apartment filled to the brim with freshly picked mushrooms. We would kneel beside the tub, patiently brushing away leaves, grass, and soil with old toothbrushes, carefully cleaning each mushroom by hand.

Once prepared, the mushrooms would find their way into comforting fry-ups, hearty stews, nourishing soups, and savory pies. Many were also packed into large glass jars to be dried or preserved in fragrant brine, ready to sustain us through the winter months.

On my blog, you’ll find an entire collection of mushroom recipes inspired by Eastern European traditions. Each bite is meant to transport you to a quiet forest somewhere far away, rich with the earthy aroma of wild mushrooms.

If you love cooking with mushrooms, explore my full collection of recipes here:https://www.innichkachef.com/mushroom-dishes

While reading recipes is helpful, sometimes the best way to learn is by watching someone cook. That’s why I share many of my recipes in video format, so you can see each step and cook right alongside me.

And now, let’s talk about what makes these mushroom pirozhki truly special.

This version is completely vegan, yet still beautifully golden and shiny—just like traditional pirozhki brushed with egg wash. Instead of using eggs, I use a simple glaze made from strong brewed tea mixed with a touch of honey. This old-fashioned trick gives the pies a gorgeous deep color and a delicate sheen while keeping the dough perfectly plant-based.

As the pirozhki bake, the tea and honey glaze caramelizes lightly on the surface, creating a soft, glossy finish that makes them look as wonderful as they taste. It’s a small step that brings both beauty and tradition to homemade baking.

These savory mushroom-filled pies come out of the oven tender, fragrant, and deeply satisfying—perfect for serving warm with soup, alongside a fresh salad, or simply enjoyed on their own with a cup of tea.

Whether you grew up eating pirozhki or are discovering Eastern European cuisine for the first time, this recipe brings the comforting flavors of the old world into your modern kitchen.

What mushroom should I use?

When it comes to the filling, mushrooms offer wonderful flexibility. While wild forest mushrooms are traditionally used in Eastern European cooking, store-bought varieties work beautifully and make this recipe accessible year-round.

For this version, I use portobello mushrooms. Their firm, meaty texture and deep, earthy flavor make them an excellent choice for savory fillings. Portobellos create a rich umami taste that closely resembles the intensity of wild mushrooms, making the pirozhki especially hearty and satisfying.

You can also substitute with other mushrooms depending on what you have on hand. Cremini mushrooms offer a similar flavor profile, while white button mushrooms provide a milder taste. For a more complex and aromatic filling, shiitake mushrooms are another wonderful option. If you ever have access to wild mushrooms like chanterelles, porcini, or honey mushrooms, they will give the filling an even more traditional and robust woodland flavor.

No matter which mushrooms you choose, be sure to sauté them well until their moisture evaporates and their flavor concentrates. This step prevents the filling from becoming watery and ensures rich, savory pirozhki every time.

Fun fact about mushrooms

Unlike most proteins, mushrooms are very forgiving to cook — you really can’t overcook them. The longer they cook, the more their flavor concentrates and deepens, creating a rich, savory taste and beautifully tender texture.

Happy cooking, and I hope these mushroom pirozhki bring warmth and joy to your table! See you in my next kitchen story.

Prep time: 15 minutes

Making time: 30 minutes

Baking time: 25-30 minutes

Total time: 1 hour 15 minutes

Author: innichkache.com  

Yields: 30-40 pieces

Ingredients for the Pirozhki/Piroshki Dough:

• 6 cups all-purpose flour (unbleached)

• 2 tsp turmeric powder (optional for a beautiful golden color)

• 4 tsp active dry yeast

• 2 tsp raw cane sugar

• 2 tsp Celtic sea salt

• 2 cups warm plant-based milk (cashew, oat, almond, etc.)

• 4 tbsp sunflower oil (plus 1 extra table spoon for brushing with garlic and salt)

• Optional: 2–4 tbsp water if needed for soft consistency

Ingredients for the Mushroom Filling:

• 5 cups chopped mushrooms (portobello, cremini, white, shiitake, or a mix)

• 1 onion, finely chopped

• 5–6 garlic cloves, minced

• 1 big carrot

• 6 tbsp sunflower oil (or olive oil)

• 2 tablespoons soy sauce (optional, for umami flavor)

• ½ tsp freshly ground black pepper

• ¼ tsp Celtic Salt (adjust to taste)

• 10 springs fresh thyme (or 4 tsp dried thyme)

Vegan “Egg Wash” for Pirozhki/Piroshki:

Before baking:

2 black tea bags

1/4 cup boiling water

1 tablespoon raw cane sugar

Directions:

Steep the tea in boiling water, then stir in the sugar until dissolved. Brush over the pirozhki before baking for a rich, golden color.

After baking (garlic finish):

1–2 cloves garlic finely minced

1/4 teaspoon coarse sea salt

Directions:

Using a mortar and pestle, grind the garlic with the coarse sea salt into a smooth paste, then mix in the oil. Brush over the hot pirozhki right after they come out of the oven for extra flavor and shine.

Vegan Mushroom Pirozhki/Piroshki – Directions:

Step 1: Prepare the Dough

1. In a small bowl, combine warm plant-based milk (2 cups) and sugar and turmeric (2 tsp of each). Sprinkle in 4 tsp active dry yeast and stir. Let sit 5–10 minutes until frothy.

2. In a large bowl, whisk together 6 cups flour and 2 tsp salt.

3. Add 4 tbsp sunflower oil into the yeast mixture.

4. Add flour mixture into yeast mixture slowly in a few raps. Mix until a dough forms into a ball.

5. Or knead with a hook attachment in electric mixer for 2 minutes, let dough rest for 10-15 minutes and rapid a 2 minutes of kneading. The dough should me smooth and elastic.

6. Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled (or refrigerate 8–12 hours overnight for slow fermentation this is my recommendation, not only for the flavor developing but also for the better overall digestive.

Step 2: Prepare the Mushroom Filling

1. Cook the mushrooms in 3 batches to avoid overcrowding the pan.

2. Heat a little sunflower oil in a skillet over medium heat. Add one portion of mushrooms, season lightly with salt, pepper, and thyme, and cook until they release their moisture and become golden. Remove and set aside. Repeat with the remaining mushrooms, adding a bit of oil each time.

3. In the same pan, add a little more oil, then sauté the chopped onion and grated carrot until softened. Add the minced garlic and cook for about 2 minutes, until fragrant.

4. Return all the cooked mushrooms to the pan. Season with additional salt, freshly ground pepper, and thyme if needed. Add a splash of soy sauce and mix everything together.

5. Cook for another 2–3 minutes to combine the flavors. Remove from heat and let the filling cool completely before using.

Fun fact: Unlike most proteins, mushrooms are very forgiving — you can’t overcook them. The longer they cook, the more flavorful and concentrated they become.

Step 3: Assemble the Pirozhki

1. Divide the risen dough into 4 equal portions. Keep the remaining dough covered in a bowl while working with one portion at a time.

2. Roll one portion into a log (sausage shape). Cut into equal pieces using a dough cutter. Shape each piece into a small round, lightly dusting with flour to prevent sticking. Then gently roll each round with a rolling pin.

3. Place a spoonful of cooled mushroom filling in the center of each piece. Fold the dough over the filling and pinch both sides to seal, leaving a slight seam in the middle in traditional pirozhki style.

4. Place the shaped pirozhki on a parchment-lined baking sheet and keep covered while working in batches.

5. Let rest for about 20 minutes. Brush with egg wash (or vegan alternative), then bake at 350°F for about 25 minutes, or until golden brown.

Step 4: Prepare for Baking

1. Brush pirozhki lightly with strong black tea for a vegan “egg wash.”

2. Bake at 375°F (190°C) for 20–25 minutes, until golden.

Step 5: Prepare for Baking

1. Brush pirozhki lightly with strong black tea for a vegan “egg wash.”

2. Bake at 375°F (190°C) for 20–25 minutes, until golden.

Step 6: Finish & Serve

1. Right after baking, brush hot pirozhki with garlic-infused sunflower oil for flavor and shine.

2. Serve warm. Tear one open — the dough should be light and fluffy, and the mushroom filling rich, juicy, and aromatic.

   
   

Notes from Innichka Chef:

You can easily swap the fillings—cabbage, lentils, potatoes, mushrooms, or even sweet versions all work beautifully. The dough and method stay the same, making pirozhki endlessly versatile, comforting, and fun to make.

You can also fry them instead of baking for a more crispy version.

Pirozhki are delicious served warm, at room temperature, or even cold the next day. Enjoy them on their own, or as a perfect addition to a full meal, soup, or fresh salad.

And a little fun note from my kitchen—whether you call them pirozhki, piroshki, or however you spell it… they will still taste like love 💛