Pierogies with Mushroom Sauce - potato-onion

Method

• In a large pot, bring enough water to cover the pierogies to a boil.
• Place pierogies in boiling water and cook through.
• Remove pierogies from heat and strain.
• In a medium skillet, heat 2 tablespoons of butter.
• Add the sliced mushrooms and stir until they are coated with butter.
• Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid.
• Remove the skillet from heat and add the sour cream and stir until just combined.
• In another skillet, heat the remaining 2 tablespoons of butter.
• Add the cooked pierogies to the skillet and saute until browned.
• Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.