Recipe by Alan Leonetti
Frozen pierogies can be purchased at Costco and other supermarkets. I purchase mine from Schwan's.
Top Review by rpgaymer
This was decent. I'm Polish, so I grew up eating pierogis, and I've gotten so sick of them. This sounded like an interesting twist on regular pierogis, and all in all it's not a bad side dish. Next time I might skip the tomatoes though, they add too much acidity and Poles would never serve pierogies with tomatoes. The mushrooms and onions are a traditional topping though. My parents also liked chopped bacon on theirs as well, and I might try using that next time. This can also easily be served as a main dish if you use meat pierogis, which is nice.
- 12 pierogi (filled with potato and cheese)
- 3 tablespoons extra virgin olive oil
- 3 cups mushrooms (thinly sliced)
- 2 cups onions (thinly sliced)
- 4 cups ripened tomatoes (diced)
- 1 teaspoon fresh flat-leaf parsley (finely chopped)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Prepare frozen pierogies according to package instructions.
- Drain pierogies and set aside.
- In a large skillet, add olive oil, onions and mushrooms and cook until golden brown.
- Add all other ingredients to skillet, EXCEPT PIEROGIES, and simmer for 5 minutes.
- Cover bottom of baking dish with prepared pierogies.
- Drizzle olive oil over pierogies.
- Then pour contents of skillet over the pierogies and bake at 350 degrees for 30 minutes.
- Remove from oven and serve.