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Nutrition Facts
Serving Size 1 (167g) Recipe makes 4 servings The following items or measurements are not included below: frozen low-fat potato pierogies
Calories 96
Calories from Fat 22		(23%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 75mg		3%
Potassium 278mg		7%
Total Carbohydrate 9.0g		3%
	Dietary Fiber 0.8g	3%
	Sugars 4.2g
Protein 3.5g		6%
detailed view... how is this calculated?

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Pierogies With Creamy Mushroom and Sherry Sauce

Recipe #102548 | 15 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: KelBel
Oct 22, 2004

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.

SERVES 4 (change servings and units)

Ingredients

1 teaspoon olive oil
2 cups sliced mushrooms
1 onion, sliced
salt and pepper
2 tablespoons dry sherry or 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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Featured Reviews for This Recipe

From: Chef #1155860

On Feb 2, 2009

This dish has a good flavor and it was a nice change of pace easy to make.

0 people found this review helpful

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From: vcanfield

On Oct 11, 2008

I would have given this recipe a three, except I think pierogies is a pretty freaky dish to be begin with so I am sort of biased against them. I thought they would taste totally different with this recipe, but they still tasted like pierogies. The sauce was very creamy and had a subtle, rich flavor. For five points, they were fairly tasty (for pierogies), filling and easy to make.

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From: Sue L

On Oct 27, 2004

These were very good, but not quite as good as I had expected. I am wondering if the pierogies would have tasted even better if they had been sauteed before adding to the sauce. In any case, these were quite easy and quick to make and would be perfect for part of an easy weeknight meal. Thanks for posting!

2 people found this review helpful

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From: Lainey6605

On Oct 9, 2007

What a wonderful way to make and eat pierogies! These are outstanding! This is very filling and the taste is so flavorful and rich! I will be making these again!

1 person found this review helpful

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