Pierogies With Creamy Mushroom and Sherry Sauce Recipe #102548
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.
by KelBel
15 min | 5 min prep
SERVES 4
- 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
- Heat oil in large nonstick skillet over medium-high heat.
- Add the mushrooms, onion, salt and pepper to taste.
- Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
- Stir in sherry and cook until evaporated.
- Sprinkle in flour and stir to combine.
- Stir in milk, broth, and pierogies; bring to a boil.
- Remove from heat and stir in sour cream.
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5 stars