Pierogies With Creamy Mushroom and Sherry Sauce

piątek, 24 stycznia 2014

Pierogies With Creamy Mushroom and Sherry Sauce

Time: 15 mins

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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