Mushroom & Onion Topped Pierogies
  • 1 (16 ounce) box of Mrs. T's Potato & Onion Pierogies
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Shallot, thinly sliced
  • 8 Ounces of Button Mushrooms, chopped
  • Salt and Pepper
  • Sour Cream
  • Chives
  1. Boil the pierogies according to the package directions. Drain and let cool completely.
  2. Meanwhile, in a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallot and cook until soft, approximately 3 minutes. Add in the onion and cook until tender, 7-10 minutes. Season with salt & pepper.
  3. When ready to serve - Heat the remaining 2 tablespoons of olive oil in a medium skillet. Place the cooled boiled pierogies in the skillet and pan-fry, turning occasionally, until golden brown on both sides.
  4. Transfer the pierogies to a serving dish. Top each with one spoonful of sour cream and a spoonful of the mushroom mixture. Sprinkle each with chives.
Makes 12 Pierogies
Recipe by bystephanielynn at