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Sauerkraut Filling for Pierogi
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Stuffed pierogies bursting with savory sauteed mushrooms, onions, tangy sauerkraut, and a dollop of sour cream.
Ingredients:
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 14 ounces sauerkraut - drained, rinsed and minced
- 0.25 teaspoon ground black pepper
- 2 tablespoons sour cream
Instructions:
- Heat oil in a large skillet over medium heat. Sauté onions and mushrooms until tender without browning. Mix in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes, then take off the heat and gently fold in 2 tablespoons sour cream.
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