Betsy's No Garlic Easy Caramelized Onion and Mushroom Pierogi

By Betsy Vail 06/07/15

Ingredients:

• 4 c mashed potatoes, freshly made or left-over
• 2 large onions, caramelized
• 12 oz. fresh mushrooms, sliced
• 4+ Tbs butter
• 4+ Tbs olive oil
• 2+Tbs sugar
• 2 Tbs parsley, chopped
• ½ tsp salt
• ¼ tsp pepper
• 1 package of round dumpling wraps (similar to won ton wraps)
• water
• sour cream
• parsley or scallions for garnish

Directions:

1. Melt about 2 Tbs butter with about 2 Tbs olive oil in a large skillet on medium heat. Slice the onions and add them to the hot oil. Stir until the onions are translucent, then add the sugar to caramelize them and give them a golden color. Once cooked, place the caramelized onions in a large mixing bowl leaving the oil in the skillet.
2. With the oil remaining in the skillet, sauté the sliced mushrooms. Once softened and golden, add the mushrooms to the bowl containing the caramelized onions.
3. Add the cooked mashed potatoes, salt, pepper, and parsley to the large bowl and stir until well blended.
4. Add about 1-2 tsp of the potato mixture to the center of a dumpling wrap. Wet fingertips in water, then moisten the inside edge of the wrap. Fold the wrap in half, creating a half-moon. Press the edges firmly together to seal in the ingredients.
5. In the large skillet, add butter, olive oil, and about ¼+ cup of water. Fry the pierogi until golden on both sides. Once cooked, place on paper towels to absorb excess oil.
6. Serve warm with a dollop of sour cream and garnish with fresh parsley or scallions.

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