Perogies in a Mushroom Cream Sauce and Bratwurst

Serves 4

Mushroom Sauce

4 TBSP of Butter
1/2 C Sliced Crimini Mushrooms
1/2 Medium Onion, Diced
2 Cloves of Garlic, Diced
1/2 Juice of Lemon or 2 TBSP of Lemon Concentrate
2 TBSP of Flour
Dash of Cayenne Pepper
1 C of milk (I used coconut milk.)
4 TBSP of Cooking Sherry or White Wine
1 C of Chicken Broth
3 C of Fresh, Baby Spinach
Italian Shredded Cheese, for garnish (optional)

12 Potato and Cheese Pierogies
4 Scored Bratwurst of your liking


1. Melt Butter then add mushrooms, onion, and garlic.

2. One the onion is opaque, add lemon juice and then stir in slowly the flour until the roux is clumped.

3. Mix in about a teaspoon or less of Cayenne Pepper. ** Note: The longer you cook, the spicier your meal will get.

4. Slowly mix in the cooking sherry then broth until the sauce is smooth. Then add spinach. The sauce is completed once the spinach is wilted. You can also add salt if you would like. I did not add any though.

5. Add perogies to the sauce and cook until the pierogies are heated all the way through.

6. Grill the bratwurst the plate with the perogies, mushroom sauce,and top with cheese.