Pierogies With Creamy Mushroom and Sherry Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is one of my all time favorite WW recipes. I serve it to company all of the time, and no one ever guesses its low fat! I have used ravioli instead of pierogies and have added ham for variation. Recipe as written is 5 points. 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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