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Recipe of the Month
Pierogi with Mushroom Sour Cream Sauce
The secret to the sauce is cooking the mushrooms very slowly until deeply browned, intensifying the flavor. Serve with any flavor fresh or frozen pierogi. Also delicious with ravioli or grilled eggplant slices. Prep-Cook time 25-30 minutes. Serves 4.
Vegetable cooking spray
12 oz sliced mushrooms (about 6 cups)
¼ c finely chopped onion
1 tsp minced garlic
¼ c dry white wine, or vegetable broth
¼-½tsp dried thyme leaves
¼ reduced-fat, or fat-free sour cream
salt & pepper to taste
2 pkgs (16 oz each) fresh, or frozen, potato and onion pierogi
1 tbsp margarine
1 tbsp olive, or vegetable, oil
minced parsley, for garnish
Spray large skillet with cooking spray; heat over medium heat until hot. Add mushrooms, onion, and garlic to skillet; spray generously with cooking spray and sauté 1 to 2 minutes.
Add wine and thyme to skillet; heat to boiling. Reduce heat and simmer, covered, until mushrooms are very tender, about 5 minutes. Cook, uncovered, on medium-low heat until mushrooms are dry and well browned, about 15 minutes. Stir in sour cream, cook over medium-low heat 1 to 2 minutes. Season to taste with salt and pepper.
While mushrooms are cooking, cook pierogi in boiling water to cover in large saucepan until they float to the top, 23 minutes. Drain. Heat margarine and olive oil in large skillet, transfer pierogi to skillet and cook over medium heat until browned, 2 to 3 minutes on each side.
Arrange pierogi on serving plate; spoon
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