KrutMush

Kasia’s Sauerkraut and Mushroom Pierogi is a classic and has been a popular favorite for many years. This dumpling is filled with cooked sauerkraut (pickled cabbage) mixed with mushrooms, sauteed onions and seasonings. The combination makes it one of the best tasting pierogi flavors. Whether boiled or browned, serve Kasia’s Sauerkraut and Mushroom Pierogi with sauteed onions and melted butter or sour cream.


Low Cholesterol      



For Best Quality
Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: High heat toughens the dough.

To Boil
Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook.
IMPORTANT: Overcooking decreases quality.


Preperation Time 10 Minutes
Total Time 60 Minutes

Ingredients
  • 1 package of thawed Kasia’s pierogi
  • 1 ½ lbs of boneless skinless chicken breast
  • 24 oz of store bought gravy
  • 1 package frozen mixed vegetables
  • salt and pepper
  • 3 oz of french-friend onions
  • ¼ cup of cheddar cheese
Directions
  1. Pre-heat oven to 350º F.
  2. Cut chicken breast into small pieces.
  3. In a large bowl, mix the chicken chunks, gravy, Kasia’s Pierogi, frozen vegetables and salt and pepper.
  4. Put mixture into a 13” x 9” baking dish.
  5. Cover with foil and bake for 50 minutes
  6. Take out of the oven, uncover and top with the French-fried onions and cheese. Bake uncovered for 5 more minutes until onions are golden brown and the cheese has melted.
 kraut_mush

PIEROGI
Potato & Cheese
Potato & Onion
Potato & Cheddar
Potato & Cheddar with Jalapeño
Potato and Bacon
Potato
Sweet Cheese
Sauerkraut
Kraut and Mushroom
Cabbage
Spinach
Beef
Chicken

BLINTZES
Apple
Cherry
Blueberry
Strawberry
Sweet Cheese

POTATO PANCAKES

 

Warsaw Panorame