2 pk Frozen potato-onion
-pierogies
4 tb Butter
10 oz Button mushrooms; sliced
1 md Onion; chopped
2 tb Sour cream
In a large pot, bring enough water to cover the pierogies to a boil. Place
pierogies in boiling water and cook through. Remove pierogies from heat and
strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced
mushrooms and stir until they are coated with butter. Add the chopped onion
to the skillet and saute until the onions are soft and the mushrooms begin
to give up their liquid. Remove the skillet from heat and add the sour
cream and stir until just combined.
In another skillet, heat the remaining 2 tablespoons of butter. Add the
cooked pierogies to the skillet and saute until browned. Transfer the
pierogies to a serving platter and spoon the mushroom sauce on top.
Yields
1 servings