![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2004\/03\/Pierogies-with-Creamy-Mushroom-and-Sherry-Sauce.png\")
1 teaspoon olive oil
\n2 cups sliced mushrooms
\n1 onion, sliced
\n1\/4 teaspoon salt
\n1\/4 teaspoon coarsely ground black pepper
\n2 tablespoons dry sherry wine
\n1 tablespoon all-purpose flour
\n2\/3 cup low fat (1%) milk
\n1\/4 cup reduced-sodium chicken broth
\n16 frozen low-fat potato pierogies, thawed
\n2 tablespoons light sour cream<\/p>\n
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, salt and pepper. Cook, stirring occasionally, until the mushrooms and onion are tender and lightly browned, about 4 minutes. Stir in the sherry and cook until evaporated. Sprinkle the flour over the mushroom mixture, stirring to combine. Stir in the milk, broth and pierogies; bring to a boil. Remove from heat and stir in the sour cream.<\/p>\n
Yield: 4 servings
\nCalories: 300
\nFat: 5.6g
\nFiber: 3.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 teaspoon olive oil 2 cups sliced mushrooms 1 onion, sliced 1\/4 teaspoon salt 1\/4 teaspoon coarsely ground black pepper 2 tablespoons dry sherry wine 1 tablespoon all-purpose flour 2\/3 cup low fat (1%) milk 1\/4 cup reduced-sodium chicken broth 16 frozen low-fat potato pierogies, thawed 2 tablespoons light sour cream Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, salt and pepper. Cook, stirring occasionally, until the mushrooms and onion are tender and…<\/p>\n