• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 medium onion, diced
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, minced
• 8 ounces sliced mushrooms
• 1 pound frozen potato pierogi, no need to defrost
• 1/2 cup water
• 1 to 2 tablespoons white vinegar
• Sour cream
• A fistful of chopped herbs, such as chives and dill

Start with the vegetables: Heat a large, deep skillet (ideally one with a lid) over medium-high heat. Add butter and 1 tablespoon of the olive oil. Once both are hot, add onion, season with salt and pepper, and cook until softened and turning golden at the edges, about 5 minutes. Add garlic and cook for one minute more. Add mushrooms, season with additional salt and pepper, and let cook in skillet, unstirred, until brown underneath, about 4-5 minutes. Once browned, cook, stirring, until any liquid released is cooked off. Transfer onions and mushrooms to a plate, bowl, or back to the cutting board to rest.

Brown and cook the pierogi: Add remaining tablespoon of oil to the pan, warm it, and add frozen pierogi in a single layer. Cook until browned underneath, about 5 minutes, and turn each over. Add water (be careful, it’s going to erupt in steam) and quickly cover the pan, reducing the heat to medium. Cook/steam the pierogi for 5 to 8 minutes, checking once a few minutes in to make sure all of the liquid hasn’t steamed off, and adding a few tablespoons more if so. Taste a pierogi to make sure it’s hot and cooked through and once it is, you’re done.

To finish: Return the mushrooms and onions to the skillet and stir to rewarm them. Remove from the heat and drizzle white vinegar over the pan, followed by dollops of sour cream and your chopped herbs. Bring to the table and dive in.