This is a version of a family favourite, simplified by my sister (Kate). The filling of these pierogies is quite versatile. I would recommend it on toast or rice (Kate recommends it as a filling for pita breads), or even as a pasta sauce if you reduce the bread content and perhaps add a little olive oil. The pierogi format here is not at all traditional, but turns out very presentable and is the perfect size and packaging to save for lunches.
Posts Tagged ‘garlic’
Mushroom Pierogies
In Appetizer, Bread, Main Dish on 2010-10-10 at 4:01 pmAlfredo with Veggies
In Italian, Main Dish on 2009-07-10 at 9:17 am
An alfredo sauce is almost exactly like macaroni and cheese, but somehow sounds so much classier. Amazing what a little garlic will do. Fried vegetables add a more interesting flavour, making every bite a little bit different from the last.
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