Mushroom Goulash with Pierogi

If you know me, you know I looooove mushrooms.  I tear out almost every recipe that calls for mushrooms.  This recipe requires 1 pound of mushrooms so I knew I'd love it.  I got this recipe from Everyday with Rachel Ray.  Next time, I'd use a tad less Worcestershire sauce.  You could also use wide egg noodles instead of Pierogi, and add a little sour cream for a vegetarian mushroom Stroganoff!

Mushroom Goulash with Pierogi

2 tablespoons extra-virgin olive oil (EVOO)

1 pound cremini mushrooms, chopped

1 onion, chopped

1 red bell pepper, chopped

4 cloves garlic, finely chopped

2 tablespoons smoked sweet paprika (about 2 palmfuls)

2 tablespoons finely chopped fresh marjoram

1 1/2 teaspoons ground coriander

Salt and pepper

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

A few dashes hot pepper sauce

2 cups vegetable stock

1 pound frozen potato pierogi

2 tablespoons butter

3 tablespoons finely chopped fresh chives

3 tablespoons finely chopped fresh dill

Sour cream, for serving 

In a large skillet, heat the EVOO over medium-high heat. Add the mushrooms and cook until softened, 8 to 10 minutes; transfer to a bowl. Add the onion, bell pepper, garlic, paprika, marjoram and coriander to the pan; season with salt and pepper. 

Cook until the vegetables are softened, 5 minutes. Stir in the cooked mushrooms, the Worcestershire sauce, tomato paste and hot sauce for 1 minute. Add the vegetable stock and cook until thickened, about 5 minutes. 

Bring a large pot of water to a boil, salt it, add the pierogi and boil until they float, 7 to 8 minutes. Drain.

Heat another large skillet over medium heat. Add the butter to melt, then add the pierogi and cook until lightly browned. Stir in the chives and dill; season with salt and pepper. 

Serve the goulash and pierogi in shallow bowls with a dollop of sour cream.