Ingredients

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add the mushrooms, onion, salt and pepper to taste.
  3. Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
  4. Stir in sherry and cook until evaporated.
  5. Sprinkle in flour and stir to combine.
  6. Stir in milk, broth, and pierogies; bring to a boil.
  7. Remove from heat and stir in sour cream.