When you think of pierogies, the Eastern European dumpling, you probably associate them with borscht and cabbage not spinach and mushrooms... and most especially not with Marsala wine!
With this recipe Marsala Pierogi this simple little dumpling becomes the main attraction in a very "out of the box" recipe using a traditional Italian Marsala sauce over pierogies.
Add a little bit of spinach and mushrooms and a generous dollop or two of butter and you have a satisfy vegetarian meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute entree vegetarian pierogi
Ingredients (4 servings)
- 24 potato pierogies
- 2 tablespoons of extra-virgin olive oil
- 8 ounces of cremini mushrooms steams removed and sliced
- 4 cups of baby spinach
- 1 cup of beef broth
- 1 cup of dry Marsala wine
- 4 tablespoons of butter
- 1 clove of garlic minced
- salt and pepper
- 2 teaspoons of corn starch
1) Saute the mushrooms in a large skillet on medium-high heat in the olive oil until they begin to brown. Add salt and pepper after the mushrooms brown. Add the garlic; do not brown the garlic. Remove the mushrooms and garlic. Set aside in a large bowl.
2) Add the wine to the skillet and turn the temperature up to high. Scrap any browned bits from the bottom of the pan with a metal spatula until the wine begins to reduce in about 1 minute.
3) Turn the heat down to medium and add 1 tablespoon of the butter. Continue to scrap the bottom of the pan for a minute, then add the beef broth and marsala wine. Turn up the heat to high. The broth will begin to bubble, continue to stir it for a minute.
4) Lower the heat to medium-high and whisk in the corn starch until it completely dissolves. Then lower the heat to medium and continue to stir the sauce until it thickens about 5 minutes.
5) Add the spinach to the skillet stir then cover it for 2 minutes until it wilts.
6) Remove everything from the skillet and put it in the bowl with the mushrooms and garlic. Stir and set aside.
7) Put 3 tablespoons of butter into the skillet on medium-high heat. When the butter is melted add the pierogis and cover for 2 minutes. Don't move the pierogis until they begin to brown a little on the bottom. Move them by scrapping them with a metal spatula because they tend to stick.
8) Flip over and brown the other side of the pierogies. You may have to cook them in two batches. Moved the browned pierogies to the bowl.
9) When all the pierogies are browned return all the ingredients to the skillet and warm everything through on medium heat.
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Weekly Menu Plan:
Sunday: Chicken Normandy over Collard Greens and Potatoes
Meatless Monday: Cauliflower Gratin with Spinach and Apple Salad
Tuesday: Tilapia with Lemon and Capers and Quinoa Salad
Wednesday: Ground Beef Stroganoff with Salad
Thursday: Slow Cooker Pork Teriyaki over Brown Rice
Friday: Hot Dogs Sauerkraut and Baked Beans