New This Month

Pierogi with Sauerkraut and Mushrooms

In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.

  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • Coarse salt and ground pepper
  • 10 ounces white button mushrooms, trimmed and thinly sliced
  • 2 cups Quick Sauerkraut
  • 1 package (1 pound) frozen potato pierogi


  1. In a large skillet, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion starts to soften, 4 to 5 minutes. Add mushrooms; cook, stirring occasionally, until browned, 8 to 10 minutes. Add sauerkraut, and cook until warmed through.

  2. Cook pierogi according to package instructions, and serve over sauerkraut and mushrooms.

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