*** Serves 1 *** Can be expanded as you wish.
A pierogie is essentially a Polish ravioli with a variety of fillings. The ones used in this recipe have a potato &: cheese filling. I use hand made pierogies from Morse’s Saurkraut in Washington, Maine. Local supermarkets sell Mrs. T’s Pierogies in the frozen section and these can be used too.
6 pierogies (most pierogies are par cooked when you get them)
3/4 cup sliced mushrooms
3/4 cup onion
1 tablespoon minced garlic
1/2 cup olive oil
2 tablespoon butter
3 tablespoons fresh parsley
1 large ripe tomato, quartered
3 oz. water
salt &: pepper
In an oven safe dish place quartered tomatoes, brush with some of the olive oil, sprinkle with salt &: pepper, then broil them in the oven until the shape changes. When the shape changes, that means that the interior is cooked. This should take approximately 5 minutes on the middle rack. This can also be done ahead of time.
Heat a sturdy skillet over medium-high heat then add remaining olive oil, butter, onion, mushroom &: garlic. Saut until well browned then add pierogies &: saut until heated, approximately 3 minutes. Add water, parsley &: simmer for 1 minute. Plate on a large platter, garnish with the tomatoes. Eat!