Pierogies with Mushrooms – a fast weeknight dinner

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.

Pierogies with Mushrooms – a fast weeknight dinner

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Ingredients

  

• 1 small bag of frozen pierogies any flavour (the bag I used was 907g)
• 2 tsp of olive oil
• 1 cloves of garlic minced
• 1/2 small onion sliced
• 8-10 mushrooms sliced
• salt & black pepper
• 1 tbsp 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.

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