Perogies with Dilled Yogourt Sauce

7

PREP TIME

5 min

Makes

6 servings

* PLUS Cooking time: 10 minutes

Ingredients

  • 1 kg frozen perogies
  • 3 tbsp butter
  • 1/2 red onion
  • 250-g pkg sliced mushrooms
  • 1 lemon
  • 1/2 cup sour cream or plain yogurt
  • 2 tbsp chopped fresh dill

Instructions

  • 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)

  • Calories
  • 363,
  • Protein
  • 12 g,
  • Carbohydrates
  • 61 g,
  • Fat
  • 8 g,
  • Fibre
  • 7 g,

There’s nothing stodgy or old-world about perogies when they’re coated with a zesty herbed cream sauce.

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