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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. You can swap out the mushrooms for asparagus, bell peppers, or use a combination of vegetables if you wish.
❋ Recipe ❋
Pierogies with Mushrooms - a fast weeknight dinner
Ingredients
- 1 small bag of frozen pierogies, any flavour (the bag I used was 907g)
- 2 teaspoon of olive oil
- 1 cloves of garlic, minced
- ½ small onion, sliced
- 8-10 mushrooms, sliced
- salt & black pepper
- 1 tablespoon of butter
Instructions
- Boil the entire package of pierogies in salted water, according to package instructions.
- Meanwhile, add the olive oil to a non-stick skillet and place over medium heat.
- Cook the onion for a couple minutes, then add the garlic. Stir and let cook for 1 more minute.
- Add mushrooms and season with salt and pepper.
- Continue cooking the mixture until the onions are translucent and the mushrooms are cooked. Remove from the skillet and set aside.
- In the same skillet, add the butter and pierogies (drained).
- Flip over the pierogies so they brown on both sides, then add the mushrooms back into the pan.
- Stir to combine everything, adjust the seasonings as needed, and remove from the heat.
- Serve warm. Can be served with sour cream if desired.
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Stephen says
I would have been less nervous about burning the garlic if it was added after the mushrooms but with cautious temp control everything turned out great. Finished it with chopped chives for a nice fresh aroma.
Shareba says
Hi Stephen, thanks for your feedback. This recipe is 10 years old and is on my list of recipes that need an update. I will definitely take your feedback into consideration when I re-test it! I'm glad to hear that you still enjoyed it, though.
Deb @ Kneaded Creations says
I have always loved perigees. this recipe looks reallly tasty. Thanks for posting on OBC Friday Pin Party. Deb @ Kneaded Creations