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