> 4 oz dried cured chorizo
> 2 medium onions
> 1 (8 oz) pkg sliced mushrooms
> 1 (16 oz) pkg frozen pierogis
> 1/2 cup low-fat sour cream or plain Greek yogurt
> Cooking spray
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.
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.
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.
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.