One of my favorite things to do is travel to the farmer's market. I love the energy of it, all the fresh, organic produce and homemade, natural products. I am lucky enough to have one just buy my house that is open each Sunday. Last week, my dad introduced me to the perogi booth. The woman had four kinds, my favorite of which were the sauerkraut and mushroom variety, no potato or cheese necessary. When I am hungry and in the mood to cook, I love to throw together what's in the fridge to make a gourmet and tasty, yet simple meal. Now, I am sure most of you do not have this variety of perogi at the ready, but you can just as easily substitute for whatever you find in your grocery store. You could also use a mushroom ravioli, which should not be too hard to find. This recipe is per a single serving. I hope you enjoy!
2 tablespoons butter
2 tablespoons olive oil
1 small yellow onion, diced
1 handful mushrooms, I used oyster, chopped
3 perogies or ravioli of your choice, refrigerated
1 large handful of fresh spinach, chopped
1. In a large saucepan on medium-high heat, melt the butter and olive oil together.
2. Add diced onions, and allow them to sweat and brown just slightly.
3. Add chopped mushrooms, and mix together with onions.
4. Move the mushroom-onion mixture to the outer edge of the pan. In the center of the pan, place the three perogies/ravioli, and allow them to brown.
5. Flip the perogies/ravioli for the other side to brown.
6. At this point, sprinkle the spinach around the pan, and mix your meal together. Your perogies/ravioli will be mostly cooked at this point, and spinach needs only a small amount of time to wilt in order to activate the iron and retain the nutrient content.
7. Serve and enjoy!