| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive21 | 1 | Servings | |
INGREDIENTS
| 2 | Frozen potato-onion | |
| pierogies | ||
| 4 | T | Butter |
| 10 | oz | Button mushrooms, sliced |
| 1 | Onion, chopped | |
| 2 | T | Sour cream |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined. In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top. Converted by MC_Buster. Per serving: 578 Calories (kcal); 53g Total Fat; (78% calories from fat); 8g Protein; 25g Carbohydrate; 137mg Cholesterol; 498mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 10 Recipe by: COOKING LIVE SHOW #CL9413 Converted by MM_Buster v2.0n.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 498
Calories From Fat: 448
Total Fat: 50.9g
Cholesterol: 134.6mg
Sodium: 29.8mg
Potassium: 208.1mg
Carbohydrates: 11g
Fiber: 1.9g
Sugar: 5.5g
Protein: 2.2g