Lemon and Mushroom Pierogi Skillet

Truly a one skillet wonder.

Prep Time: 10ish min

Cook Time: 25ish min

Yield: 3 servings (4 pierogis per serving)

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Ingredients

12 cheese pierogis (fresh or frozen)
2 shallots
8 oz mushrooms (white or baby bella)
2 cloves garlic
1 lemon
4 tbsp butter
2-3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
handful of of parsley
parmesan (optional)

Instructions

1. Heat 2 tbsp oil in a large skillet over medium heat. Add pierogis and sauté until golden brown, about 4-6ish min on both sides.

2. While the pierogis cook, take this time to prep! Thinly slice the shallots, wash and slice the mushrooms, mince the garlic, zest and juice the lemon, rough chop the parsley.

3. Once the pierogis are brown and crisp, remove them from the pan and set side on a wire rack lined with paper towel to drain any excess oil.

4. In the same pan, add shallots and cook until soft. There should be enough oil left over in the pan, but if not, add another tbsp.

5. Add mushrooms to the skillet and cook until they develop a nice brown color. Then add garlic, salt and pepper. Continue to cook until garlic becomes fragrant.

6. Add lemon juice, lemon zest, butter, and parsley. Stir until the butter is melted.

7. Return pierogis to the pan. Gently toss everything together, making sure each pierogi is coated in the lemon butter sauce.

8. Serve! Garnish with parmesan and more parsley if you want.