pan seared pierogies w/broccoli rabe and mushrooms
Love to make my pierogies this way when I have them available. Around this time we make lots of them for the Easter holiday!
yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For pan seared pierogies w/broccoli rabe and mushrooms
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20 lgpierogi (i make my own but you can use store bought frozen or fresh)
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1 bunchbroccoli rabe,cut and blanched
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12 lgmushrooms, fresh,sliced
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1 lgshallots,sliced
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1 cromano cheese, grated
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1 tspsalt and pepper
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4 Tbspbutter
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1 Tbspolive oil
How To Make pan seared pierogies w/broccoli rabe and mushrooms
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1Start by boiling the pierogi in salted boiling water,cook for 10-12 minutes,drain and reserve. Using the same water,blanch the broccoli rabe,one minute,drain and reserve.
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2Next,saute the shallots in the olive oil until slightly browned,2-3 minutes,add the sliced mushrooms and one tablespoon of butter,saute for 2-3 minutes,add to the broccoli rabe.
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3Add the three remaining tablespoons of butter to the pan,wait until it bubbles then brown the pierogies on both sides,2-3 minutes per side.Toss everything together,season with salt and pepper.
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4Divide them evenly with the broccoli rabe mixture,garnish with grated cheese and serve immediately. Enjoy!! :)
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