1/1 Photo of Pierogies With Mushrooms
Chef #1800217460's Note:
This is one of my go-to meals when I need to get dinner on the table in a hurry. It’s not fancy, but it’s tasty and filling. If you don't like mushrooms, you can use asparagus, bell peppers, peas, or any other vegetable that you enjoy. This recipe was originally published on my blog.
My Private Note
Units: US | Metric
- 1Boil the pierogies in salted water, according to package instructions.
- 2Meanwhile, add the olive oil to a non-stick skillet and place over medium heat.
- 3Cook the onion for a couple minutes, then add the garlic (so it doesn't burn). Stir and let cook for 1 more minute.
- 4Add mushrooms and season with salt and pepper.
- 5Continue cooking the mixture until the onions are translucent and the mushrooms are cooked. Remove from the skillet and set aside.
- 6In the same skillet, add the butter and pierogies (drained).
- 7Flip over the pierogies so they brown on both sides, then add the mushrooms back into the pan.
- 8Stir to combine everything, adjust the seasonings as needed, and remove from the heat.
- 9Serve warm. Can be served with sour cream if desired.
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Nutritional Facts for Pierogies With Mushrooms
Serving Size: 1 (63 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 63.6
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 2.1 g
- Cholesterol 7.6 mg
- Sodium 28.2 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.7 g
- Sugars 1.4 g
- Protein 1.4 g
The following items or measurements are not included:
frozen potato pierogies