Even though we’re having a relatively warm (and delightful) fall, my cravings for carbs-wrapped-in-carbs, caramelized onions, and earthy skillets of vegetables don’t care. Plus, as we’re in the thick of busy times — this year it’s college applications, middle school adjustments, me, working on a new cookbook for you — any time a full meal can be made in one pan and not feel joyless or compromised, it’s going immediately in our dinner rotation. This sure did.
Consider these the inverse of the way pierogi are more commonly made, which is usually boiled and then sautéed. Instead, we get our vegetables started — almost-caramelized onions and garlicky mushrooms, and then brown the still-frozen pierogi, adding just enough water to cook them through. We put it all back together with a dash of vinegar*, dollops of sour cream, and a fistful of dill and chives.
And then we bask in the joy of having it all, or a skillet that does (close enough!). Partly crispy, partly chewy dough encasing soft, fluffy potato centers with buttery, earthy mushrooms all around and exactly the right amount of cold, tangy, and fresh finishes. You did this in less than 30 minutes. You did this with fairly inexpensive ingredients. You did this on a weeknight. And you have only a pan, cutting board, fork, and knife to wash. “Deb, I think you forgot a plate.” Sure, if you say so.
* I love white vinegar. I gush about this and ten other ingredients I don’t want to live without in New York Magazine this week; you can read it here.
Related: If you love a one-pan frozen carb + vegetables, see also: Crispy Tortellini with Peas and Prosciutto and Skillet Ravioli with Spinach.
Skillet Pierogi with Mushrooms
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 8 ounces sliced mushrooms
- 1 pound frozen potato pierogi, no need to defrost
- 1/2 cup water
- 1 to 2 tablespoons white vinegar
- Sour cream
- A fistful of chopped herbs, such as chives and dill
Brown and cook the pierogi: Add remaining tablespoon of oil to the pan, warm it, and add frozen pierogi in a single layer. Cook until browned underneath, about 5 minutes, and turn each over. Add water (be careful, it’s going to erupt in steam) and quickly cover the pan, reducing the heat to medium. Cook/steam the pierogi for 5 to 8 minutes, checking once a few minutes in to make sure all of the liquid hasn’t steamed off, and adding a few tablespoons more if so. Taste a pierogi to make sure it’s hot and cooked through and once it is, you’re done.
To finish: Return the mushrooms and onions to the skillet and stir to rewarm them. Remove from the heat and drizzle white vinegar over the pan, followed by dollops of sour cream and your chopped herbs. Bring to the table and dive in.
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