Pierogies With Creamy Mushroom And Sherry Sauce

• 1 teaspoon olive oil
• 2 cups sliced mushrooms
• 1 onion, sliced
• salt and pepper
• 2 tablespoons dry sherry or 2 tablespoons apple juice
• 1 tablespoon flour
• 2/3 cup low-fat milk (I use skim)
• 1/4 cup chicken broth
• 1 (1 lb) package frozen low-fat potato pierogies, thawed
• 2 tablespoons light sour cream

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add the mushrooms, onion, salt and pepper to taste.
3. Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
4. Stir in sherry and cook until evaporated.
5. Sprinkle in flour and stir to combine.
6. Stir in milk, broth, and pierogies; bring to a boil.
7. Remove from heat and stir in sour cream.

olive oil, mushrooms, onion, salt, sherry, flour, lowfat milk, chicken broth, pierogies, light sour cream

Taken from www.food.com/recipe/pierogies-with-creamy-mushroom-and-sherry-sauce-102548 (may not work)