Pierogies With Dilled Yogurt Sauce

1. 1

   Boil the pierogies following package directions.

2. 2

   Meanwhile, melt the butter in a large, wide, non-stick frying pan over medium heat.

3. 3

   Add the onion.

4. 4

   Stir often until soft, 5 minutes.

5. 5

   Add the mushrooms and stir often until brown around the edges, 5 minutes.

6. 6

   Remove from the heat.

7. 7

   Finely grate the lemon zest into a bowl.

8. 8

   Squeeze in 2 tablespoons of lemon juice.

9. 9

   Stir in the yogurt and dill.

10. 10

    When the pierogies are cooked, drain well.

11. 11

    Add to the mushroom mixture in the pan along with the yogurt mixture.

12. 12

    Stir over medium heat until the pierogies are coated, 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.