Instructions

1. Start by bringing a large pot of lightly salted water to a boil. Then add in the perogies and turn the heat down to medium heat and allow the perogies to rise to the top of the pot.
2. Remove and strain, set aside.
3. To save time, while the perogies are cooking. Cut up a package of bacon with a sharp knife and saute the bacon in a large pan till crispy. Drain away almost all the bacon fat leaving less than 1 tsp and add in the sliced mushrooms.
4. Saute the mushrooms and bacon till the mushrooms have browned, remove the bacon and mushrooms and set aside.
5. Using the same pot add in the cooked perogies along with a little olive oil and saute till the pregoeis are browned slightly, roughly 3 minutes on each side.
6. Add in the sliced green onions and simmer a few minutes before adding back in the cooked mushrooms and bacon. Saute all together for one minute and serve!
7. Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.
8. Meanwhile, cook bacon and onion in a large skillet until both are lightly browned.
9. Remove cooked perogies to a plate lined with paper towel.
10. Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 3 minutes per side.
11. Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!).
12. Remove from the heat to garnish with green onions if desired and serve.