PIEROGIES WITH STEWED SAUERKRAUT AND MUSHROOMS
Categories Mushroom Onion Side Vegetarian Quick & Easy Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add onions; sprinkle with salt and pepper. Sauté until golden brown, about 30 minutes. Add mushrooms and sauté until tender, about 10 minutes. Mix in sauerkraut and flour. Mix in 2/3 cup water. Cover pot, reduce heat to medium and simmer until sauerkraut is tender and mixture is thick, stirring occasionally and adding more water by tablespoonfuls if mixture seems dry, about 20 minutes. Mix in 2 tablespoons butter. Season generously with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
- Meanwhile, cook pierogies in large pot of boiling salted water until heated through, about 6 minutes. Drain; transfer to large bowl and toss with remaining 4 tablespoons butter.
- Spoon sauerkraut mixture into large shallow bowl. Top with pierogies. Serve with sour cream.
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Toxxic 254
[email protected]These pierogies were a bit too heavy for my taste, but they were still very good. The dough was light and fluffy, and the filling was flavorful.
Punisher Kwabena
[email protected]I love the combination of flavors in this dish. The sauerkraut and mushrooms add a nice tang and umami flavor to the pierogies.
Noah Stephens
[email protected]These pierogies were a lot of work, but they were worth it! The dough was perfect and the filling was delicious. I would definitely make these again for a special occasion.
Sajim Ahmed
[email protected]I've tried this recipe a few times and I've never been disappointed. The pierogies are always delicious and the stewed sauerkraut and mushrooms are the perfect accompaniment.
Richard Bass
[email protected]I thought these pierogies were just okay. The dough was a bit too thick for my liking, and the filling was a bit bland.
exotic shark
[email protected]These pierogies were a bit too salty for my taste, but otherwise they were very good. The dough was light and fluffy, and the filling was flavorful.
kayleigh leslie
[email protected]I love this recipe! The pierogies are always a hit with my family and friends. The stewed sauerkraut and mushrooms add a really nice flavor to the dish.
Barry Danger
[email protected]This recipe was easy to follow and the pierogies turned out great! The dough was light and fluffy, and the filling was delicious. I would definitely make these again.
Mahar Ansar
[email protected]These pierogies were amazing! The dough was perfectly cooked and the filling was so flavorful. I especially loved the stewed sauerkraut and mushrooms.
Sayyed Dev
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pierogies are easy to make and the filling is delicious. I love the combination of sauerkraut, mushrooms, and onions.
Jaman Ahmed
[email protected]These pierogies were a hit! The dough was light and fluffy, and the filling was flavorful and savory. The stewed sauerkraut and mushrooms added a nice tang and umami flavor.