skillet pierogi with mushrooms

Even though we’re having a relatively warm (and delightful) fall, my cravings for carbs-wrapped-in-carbs, caramelized onions, and earthy skillets of vegetables don’t care. Plus, as we’re in the thick of busy times — this year it’s college applications, middle school adjustments, me, working on a new cookbook for you — any time a full meal can be made in one pan and not feel joyless or compromised, it’s going immediately in our dinner rotation. This sure did. Consider these the inverse of the way pierogi are more commonly made, which is usually boiled and then sautéed. Instead, we get our vegetables started — almost-caramelized onions and garlicky mushrooms, and then brown the still-frozen pierogi, adding just enough water to cook them through. We put it all back together with a dash of vinegar*, dollops of sour cream, and a fistful of dill and chives. And then we bask in the joy of having it all, or a skillet that does (close enough!). Partly crispy, partly chewy dough encasing soft, fluffy potato centers with buttery, earthy mushrooms all around and exactly the right amount of cold, tangy, and fresh finishes. You did this in less than 30 minutes. You did this with fairly inexpensi...