Ingredients
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4 oz dried cured chorizo
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2 medium onions
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1 (8 oz) pkg sliced mushrooms
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1 (16 oz) pkg frozen pierogis
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1/2 cup low-fat sour cream or plain Greek yogurt
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Cooking spray
Steps
1
Thinly slice the chorizo and the onions. Preheat a 12-inch nonstick skillet over medium-high heat. Cook chorizo for about 2 min., until it starts to brown and release some oil. Use a slotted spoon to transfer the chorizo to a plate. Do not wipe out the pan.
2
Add the onions and the mushrooms to the pan. Cook, stirring often, for 7 min., or until onions are dark brown and mushrooms have lost their liquid.
3
Remove the onion and mushroom mixture from the pan and set aside. Spray the pan with cooking spray and add the pierogies. Cook for 2 min. on each side or until lightly browned.
4
Add the chorizo and onion-mushroom mixture back to the pan. Cover and reduce heat to medium. Continue to cook, stirring occasionally, for another 6 min., or until pierogies are tender. Serve with sour cream or Greek yogurt for dipping.
