Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Boil the pierogies in salted water, according to package instructions. Meanwhile, add the olive oil to a non-stick skillet and place over medium heat. Cook the onion for a couple minutes, then add the garlic (so it doesn’t burn). Stir and let cook for 1 more minute. Add mushrooms and season with salt and pepper. Continue cooking the mixture until the onions are translucent and the mushrooms are cooked. Remove from the skillet and set aside. In the same skillet, add the butter and pierogies (drained). Flip over the pierogies so they brown on both sides, then add the mushrooms back into the pan. Stir to combine everything, adjust the seasonings as needed, and remove from the heat. Serve warm. Can be served with sour cream if desired.
Time 1h15m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet. Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes. Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.
Time 45m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F. In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
Number Of Ingredients 5 Steps:
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.
Time 1h10m Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Grease a 9x13 inch pan. Saute onion slices with butter until soft. Combine the mushroom soup and milk till smooth. Set aside. Cover the bottom of pan with frozen perogies. Top with cooked onion and diced ham. Pour the mushroom soup mixture over the entire pan, covering evenly. Sprinkle with shredded cheese. Bake for 1 hour.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Saute butter, onion, and pepper in a skillet for five minutes. In a medium casserole dish, combine perogies, onion, pepper and ham. Mix milk and soup in a separate dish. Pour over casserole. Top with shredded cheese. Bake for 35 minutes at 350 degrees Fahrenheit.
Yield Makes about 3 dozen Number Of Ingredients 11 Steps:
Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside. In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl. To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.
Time 1h15m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet. Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes. Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.
