pan seared pierogies w/broccoli rabe and mushrooms

Name: Pan Seared Pierogies w/broccoli rabe and mushrooms
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Polish
Ingredients: 20 large pierogi (i make my own but you can use store bought frozen or fresh); 1 bunch(es) broccoli rabe,cut and blanched; 12 large mushrooms, fresh,sliced; 1 large shallots,sliced; 1 cup(s) romano cheese, grated; 1 teaspoon(s) salt and pepper; 4 tablespoon(s) butter; 1 tablespoon(s) olive oil

57 Pinches 1 Photo

Eddie Szczerba

Ossining, NY

Updated on Mar 5, 2014

Love to make my pierogies this way when I have them available. Around this time we make lots of them for the Easter holiday!

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

20 large pierogi (i make my own but you can use store bought frozen or fresh)
1 bunch broccoli rabe,cut and blanched
12 large mushrooms, fresh,sliced
1 large shallots,sliced
1 cup romano cheese, grated
1 teaspoon salt and pepper
4 tablespoons butter
1 tablespoon olive oil

How To Make pan seared pierogies w/broccoli rabe and mushrooms

Step 1

Start by boiling the pierogi in salted boiling water,cook for 10-12 minutes,drain and reserve. Using the same water,blanch the broccoli rabe,one minute,drain and reserve.

Step 2

Next,saute the shallots in the olive oil until slightly browned,2-3 minutes,add the sliced mushrooms and one tablespoon of butter,saute for 2-3 minutes,add to the broccoli rabe.
Step 3

Add the three remaining tablespoons of butter to the pan,wait until it bubbles then brown the pierogies on both sides,2-3 minutes per side.Toss everything together,season with salt and pepper.
Step 4

Divide them evenly with the broccoli rabe mixture,garnish with grated cheese and serve immediately. Enjoy!! :)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes