Categories: Main Dish, Pierogies

Ingredients

• 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

Directions

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.

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