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Ingredients
- 2 pkt Frzn potato-onion pierogies
- 4 Tbsp. Butter
- 10 ounce Button mushrooms, sliced
- 1 med Onion, minced
- 2 Tbsp. Lowfat sour cream
Directions
- In a large pot, bring sufficient water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 Tbsp. of butter. Add in the sliced mushrooms and stir till they are coated with butter. Add in the minced onion to the skillet and saute/fry till the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add in the lowfat sour cream and stir till just combined.
- In another skillet, heat the remaining 2 Tbsp. of butter. Add in the cooked pierogies to the skillet and saute/fry till browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 179g | |
| Calories 493 | |
| Calories from Fat 447 | 91% |
| Total Fat 50.9g | 64% |
| Saturated Fat 31.98g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 350mg | 15% |
| Potassium 192mg | 5% |
| Total Carbs 9.97g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.07g | 3% |
| Protein 2.07g | 3% |
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