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Mushroom + Cheese Pierogies w/Creamy Sundried Tomato Sauce, ( 20 )

Source of Recipe

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Recipe Link: www.giorgiofoods.com/foodservice/pierogies_sundried.htm

Mushroom + Cheese Pierogies w/Creamy Sundried Tomato Sauce, ( 20 )

160 mini Giorgio portabella and ricotta filled mini
pierogies, boiled for 4-5 minutes
1 1/4 cup olive oil
5 cups finely diced onion
5, 28 ounce cans crushed plum tomatoes
2 1/2 cups sun-dried tomatoes, oil-packed, finely chopped
1 1/4 cups white wine
1 2/3 cups heavy cream
salt and pepper, to taste
parsley, minced
Parmesan cheese

Add olive oil to hot sauté pan, add onion and sauté for 3-4 minutes or until
translucent. Add crushed tomatoes, sun-dried tomatoes and wine. Bring to a
simmer and cook for 15 minutes, stirring occasionally. Add cream, and adjust
seasonings.
Serve over portabella and ricotta pierogies.
Yield: 20 servings