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Pierogies with sherry
Nb persons: 4
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| Pierogies with sherry | |
| 2 cups | fresh mushrooms |
| 1 tsp | olive oil |
| 1 | onion, sliced |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 2 tbsp | dry sherry |
| 1 tbsp | flour |
| 2/3 cup | skim milk |
| 1/4 cup | chicken broth |
| 1 lb | pkg low fat pierogies, thawed |
| 2 tbsp | light sour cream |
heat oil in nonstick skillet over medium high heat. add mushrooms, onion, salt and pepper and cook, stirring occasionally until browned- 4 minutes
stir in sherry and cook until evaporates. sprinkle the flour over mushroom mixture, stirring to combine. stir in milk, broth, pierogies, bring to a boil. remove from heat and stir in sour cream.
makes 4 servings
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