INGREDIENTS

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