Pierogies With Creamy Mushroom And Sherry Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 2 cups sliced mushrooms
• 1 onion, sliced
• salt and pepper
• 2 tablespoons dry sherry or 2 tablespoons apple juice
• 1 tablespoon flour
• 2/3 cup low-fat milk (i use skim)
• 1/4 cup chicken broth
• 1 (1 lb) package frozen low-fat potato pierogies, thawed
• 2 tablespoons light sour cream

Recipe

• 1 heat oil in large nonstick skillet over medium-high heat.
• 2 add the mushrooms, onion, salt and pepper to taste.
• 3 cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
• 4 stir in sherry and cook until evaporated.
• 5 sprinkle in flour and stir to combine.
• 6 stir in milk, broth, and pierogies; bring to a boil.
• 7 remove from heat and stir in sour cream.