Pierogies With Creamy Mushroom and Sherry Sauce

Name: Pierogies With Creamy Mushroom and Sherry Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon olive oil; 2 cups sliced mushrooms; 1 onion, sliced; salt and pepper; 2 tablespoons dry sherry or 2 tablespoons apple juice; 1 tablespoon flour; 2/3 cup low-fat milk (I use skim); 1/4 cup chicken broth; 1 (1 lb) package frozen low-fat potato pierogies, thawed; 2 tablespoons light sour cream

Community Pick

Submitted by KelBel

"This is one of my all time favorite WW recipes. I serve it to company all of the time, and no one ever guesses its low fat! I have used ravioli instead of pierogies and have added ham for variation. Recipe as written is 5 points."

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photo by PalatablePastime

Ready In:: 15mins
Ingredients:: 10
Serves:: 4

ingredients

1 teaspoon olive oil
2 cups sliced mushrooms
1 onion, sliced
salt and pepper
2 tablespoons dry sherry or 2 tablespoons apple juice
1 tablespoon flour
²⁄₃ cup low-fat milk (I use skim)
¹⁄₄ cup chicken broth
1 (1 lb) package frozen low-fat potato pierogies, thawed
2 tablespoons light sour cream

directions

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

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Reviews

Made the usual boring perogies incredible. My husband loves perogies bit I find them a little boring. I kept saying thesy would be great with a sauce and I finally found a great sauce to jazz them up. This was great and pretty easy and fast. I used frozen perogies and sauted them until a little crisp before putting them in the sauce which I think gives it amuch better texture. I highly recommend this if you want a great topping for your perogies.

Mis V.
Very good. I made the mistake of cooking the frozen pierogies right in with the mushrooms and onions because the package said to cook from frozen. But they were too delicate for the stirring needed, so some broke apart. Next time I would thaw them as you suggested. Thanks for the keeper!

lolablitz
My daughter calls it perogie soup. We used bite sized perogies and cooked separately and then added them to the sauce.

Chantel R.
What a great recipe! You really feel like you're eating something rich and indulgent, but it's actually a very light meal. I have made this twice, and both times I added some additional seasoning (some garlic and Penzey's "Mural of Flavor"). The second time around, I was making it for a vegetarian friend, so I used vegetable broth. I didn't even notice a difference. My boyfriend is a hard-core meat and potatoes man, and he gets excited when I make this dish. I assure you, you and your family and friends will love it.

Reeces Pieces
I really liked this recipe. Used mini pierogies which I pre-boiled... but the exact recipe beyond that. Loved it- so simple but filling and tasty.

Camaro Chic

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Tweaks

I don't think you can buy frozen Pierogies in the UK, but I make my own (using Rita L's recipe)and freeze them. So that's what went into this recipe. Also I used Sherry and sliced portabello mushrooms in the sauce, but as Mr B is vegetarian I replaced the chicken broth with water. I can't imagine that we lost any flavour as a result, as it was still a very rich tasting sauce. BTW, we'd never heard of Pierogies before finding them on Zaar; but now we have found them, we LOVE them! So this recipe is definately a keeper.

Mrs B
This is a very tasty recipe. I scaled the recipe for the two of us. I used dry sherry, my own chicken broth and yogurt in place of the sour cream. We will be having this often. Thanks for sharing.

Andrea in NH