Pierogies With Creamy Mushroom And Sherry Sauce - cooking recipe

Ingredients

1 teaspoon olive oil
2 cups sliced mushrooms
1 onion, sliced
salt and pepper
2 tablespoons dry sherry or 2 tablespoons apple juice
1 tablespoon flour
2/3 cup low-fat milk (I use skim)
1/4 cup chicken broth
1 (1 lb) package frozen low-fat potato pierogies, thawed
2 tablespoons light sour cream

Preparation

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