Last week, after much drama, I spent a whole day hanging around the house waiting for AT&T to show up to install our internet connection, and they didn’t show. Long story short, they showed up to our old address in California, so, we had to wait yet another day for internet service. A day spent hanging around the house does NOT equal a happy baby, and that equals a hectic day for Mommy, too.
So, without a doubt, when dinnertime rolled around, I was not in the mood to cook an elaborate meal. I was more in the mood to collapse on the couch, frankly, but, after a couple of weeks of takeout and eating on the go, I was not in the mood for takeout either. Good thing I had bought a box of frozen pierogi* earlier, and with a few other things I had on hand, I was able to make them into an easy weeknight dinner.
* I had to consult Google about this, but the word pierogi is plural. Who knew? In case you’re not familiar with them, they are Polish “dumplings” with potato and sometimes cheese or other ingredients in the center.
I conscripted the hubby to chop and caramelize an onion while I took care of some other things around the house (moving is hard!), and from there is was easy. Sauté some mushrooms and the frozen pierogi, make a super-simple sour cream sauce, and dinner is ready.
I would have served it with a salad on any other night, but I was fresh out of salad greens. Good thing our first CSA delivery came on Friday — now I’m flush!
Pierogi with Caramelized Onions and Mushrooms
1 large onion
1 Tbs butter
2 Tbs olive oil, divided
1 box frozen pierogi
1/2 cup sliced mushrooms
1/2 cup sour cream
Salt and pepper to taste
Peel, halve, and thinly slice the onion. Melt the butter in a large skillet and add 1 Tbs olive oil. Sauté the onion until soft, and then turn the heat down. Cook over low heat, stirring occasionally, until golden brown, about 30 minutes. Remove the onions and set aside.
Add the remaining olive oil to the skillet and turn the heat up to medium high. Add the frozen pirogues and mushrooms and sauté, turning occasionally, until browned on both sides, about 8-10 minutes.
Meanwhile, heat the sour cream in a small saucepan over very low heat. Add a generous sprinkle of smoked paprika and salt and pepper to taste.
Add the onions to the skillet with the pirogues and mushrooms and stir to combine. Serve with a dollop of sour cream sauce.