15. PIEROGIES
Ingredients
2 pkg frozen potato-onion pierogies
4 Tbsp butter
10 ox button mushrooms, sliced
1 medium onion, chopped
2 Tbsp sour cream
Directions
Side suggestion: mixed greens and tomato salad
Cook pierogies according to package directions for boiling.
Removed pierogies from heat and strain. In a medium skillet, heat 2 Tbsp butter. Add sliced mushrooms and stir until coated with butter.
Add chopped onion to the skillet and saute until onion is soft and mushrooms begin to give up their liquid. REmove the skillet from heat, add sour cream and stir until just combined.
In another skillet, heat remaining 2 Tbsp butter. Add the cooked pierogies to the skillet and saute until browned. Transfer pierogies to a serving platter and spoon mushroom sauce on top.
4 servings, per serving calories: 578 fiber 3 grams.
Ingredients
2 pkg frozen potato-onion pierogies
4 Tbsp butter
10 ox button mushrooms, sliced
1 medium onion, chopped
2 Tbsp sour cream
Directions
Side suggestion: mixed greens and tomato salad
Cook pierogies according to package directions for boiling.
Removed pierogies from heat and strain. In a medium skillet, heat 2 Tbsp butter. Add sliced mushrooms and stir until coated with butter.
Add chopped onion to the skillet and saute until onion is soft and mushrooms begin to give up their liquid. REmove the skillet from heat, add sour cream and stir until just combined.
In another skillet, heat remaining 2 Tbsp butter. Add the cooked pierogies to the skillet and saute until browned. Transfer pierogies to a serving platter and spoon mushroom sauce on top.
4 servings, per serving calories: 578 fiber 3 grams.
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