I made this for dinner last night and we both thought it was excellent.

Pierogies with Creamy Mushroom and Sherry Sauce
Cook time: 15 minutes
Makes: 4 servings

1 teaspoon olive oil
2 cups sliced mushrooms
1 onion, sliced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons dry sherry wine
1 tablespoon all-purpose flour
2/3 cup skim milk
1/4 cup chicken broth
1 (1 lb) package frozen potato pierogies, thawed
2 tablespoons light sour cream

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, salt, and pepper.
2. Cook, stirring occasionally, until the mushrooms and onion are tender and lightly browned, about 4 minutes.
3. Stir in the sherry and cook until evaporated.
4. Sprinkle the flour over the mushroom mixture, stirring to combine.
5. Stir in the milk, broth, and pierogies; bring to boil. Remove from heat and stir in the sour cream.

Per serving: 249 calories, 5g total fat (2g saturated), 14mg cholesterol, 634mg sodium, 42g total carbohydrate (3g fiber), 10g protein, 108mg calcium

If you’ve never heard of pierogies (like I hadn’t), here is a brief description from Wikipedia:
Pierogi or vareniki are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other savory ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, or apple; stoned prunes are also sometimes used.

We will definitely make this recipe again. If you want meat, then it would be easy to add chicken or something – either in the mushroom and sherry sauce, or just on the side. However, we found it pretty filling without any meat. (We used potato and cheddar pierogies.)

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