12 pierogis (filled with potato and cheese)
3 tablespoons extra-virgin olive oil
3 cups mushrooms (thinly sliced)
2 cups onions (thinly sliced)
4 cups ripened tomatoes (diced)
1 teaspoon fresh flat-leaf parsley (finely chopped)
3/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees.
Prepare frozen pierogies according to package instructions.
Drain pierogies and set aside.
In a large skillet, add olive oil, onions and mushrooms and cook until golden
Add all other ingredients to skillet, EXCEPT PIEROGIES, and simmer for 5
Cover bottom of baking dish with prepared pierogies.
Drizzle olive oil over pierogies.
Then pour contents of skillet over the pierogies and bake at 350 degrees for 30
Remove from oven and serve.