Boil perogies following package directions. Meanwhile, melt butter in a large, wide non-stick frying pan over medium heat. Add onion. Stir often until soft, 5 min. Add mushrooms and stir often until brown around edges, 5 min. Then remove from heat. Finely grate lemon peel into a bowl. Squeeze in 2 tbsp (30 mL) juice. Stir in yogourt and dill.
When perogies are cooked, drain well. Add to mushroom mixture in pan along with yogourt mixture. Stir over medium heat until perogies are coated, 2 min.
Nutrition (per serving)
There’s nothing stodgy or old-world about perogies when they’re coated with a zesty herbed cream sauce.