Potato Pierogi in White Mushroom Sauce (vareniki)
New version of serving a very traditional Ukrainian meal. White sauce with rich garlicky flavor and mozzarella will make this pierogies melt in your mouth. I love new ideas and 8 years ago, when I first time tried this new version of plain potato pierogi at my friends house, I never had this meal any other way. If we are having Potato Vareniki, it’s definitely with white mushroom sauce. It really is a simple process, which I have outlined in photos below. Easy peasy! I have used a homemade potato pierogies, but you can definitely find them at every Russian (European) store without any problems. Thank you Inna, for sharing this recipe with me!
Ingredients:
50 cooked potato Pierogies
2 cans sliced mushrooms (4oz each)
11/2 cup heavy whip
11/2 cup half and half
2 chopped garlic cloves(not minced)
1/2 cup chopped Italian parsley
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Preheat the oven to 360 degrees.
Cook your potato Pierogies according package directions. Be sure you do not over cook them. Don’t over boil them…once your Pierogies float to the top, scoop them out. Place them in a medium pot.
Cook mushrooms stirring occasionally until water from the mushrooms is dissolved . Stir in heavy cream+half and half+salt and pepper. Cook on a low heat about 5 minutes.
Add parsley+garlic into the white sauce, cook another minute and pour the sauce over Pierogi.
Sprinkle mozzarella cheese over all and bake them until cheese is melted (about 10-15min)
Serve warm.
Have a very Ukrainian dinner friends!
