Dinner last night: mini pierogies with onions and mushrooms.
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1 tbsp. butter
ReplyDelete1 tbsp. olive oil
Sliced onion, maybe 1/3 of an onion's worth
7-10 mini pierogies
Mushrooms
Salt and pepper to taste
Melt HALF of butter and HALF of olive oil together in a medium skillet. Add onions and cook for about 5 minutes, or until onions begin to brown slightly.
Press pierogies into pan, moving onions out of the way. Cover and let cook until pierogies are browned on the bottom; flip them and brown on the other side, moving onions around a little.
Remove everything from the skillet, add remaining butter and oil, then add mushrooms and cook until browned.
You know, you really don't see pierogies too much down south. They serve them at school in PA. Not enough eastern Europeans down here I suppose.
ReplyDeleteOh, how I love pierogies with carmelized onions and topped with sour cream...Never tried mushrooms, too. Once I'm off the low-carb diet, I'll have to make some.
ReplyDeleteYeah, the south doesn't know what it's missing regarding pierogies. Mmmmmm. These were the potato cheddar ones.. our Publix has a bunch of different varieties I've never tried. I'll have to try them with sour cream next time.. that sounds a bit more authentic.
ReplyDeleteI have never had one, but they look delicious!!!
ReplyDeleteThey ARE.. do you know what they are? They're like ravioli, only the pasta is a little thicker and they're filled with seasoned mashed potato. Next time we get together I shall make you some and you shall swoon!!!!!!
ReplyDeleteI read about them on some blog recently but I can't find the link!
ReplyDelete