Pierogies With Creamy Dill Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family recipe for creamed pierogies. Don't forget to click on the little pierogi. Ingredients:
1 pkg. (1 kg) store bought frozen pierogies |
note: homemade pierogies are the best but it's a lot faster to use store bought. true, they don't taste the same but quite honestly, if you have a good brand, nobody knows the difference. |
3 tbsps. butter |
1 onion, halved and diced/finely chopped |
2 garlic cloves, minced |
8 oz. pkg. pre-sliced mushrooms |
1 lemon |
3/4 cup plain yogurt |
1/4 cup sour cream / creme fresh |
1-1/2 tbsp. chopped fresh dill |
note: if you do not like dill, chopped fresh parsley or basil is also nice. |
Directions:
1. Follow package directions for boiling pierogies.
2. Melt butter in a large, wide non-stick frying pan over medium-low heat.
3. Add onion and minced garlic.
4. Saute until softened.
5. Add mushrooms and saute until lightly browned.
6. Remove from heat.
7. Finely grate approximately 1 Tbsp. lemon zest into a bowl.
8. Add 2 Tbsp. lemon juice.
9. Stir in yogurt, sour cream / creme fresh and dill.
10. When pierogies are cooked, drain well.
11. Add to mushroom mixture in pan along with yogurt and sour cream mixture.
12. Stir gently over medium heat until pierogies are evenly covered,
13. Serves 4 to 6
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