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Perogies (2) - Cheddar and Mushroom Filling

potatoes

2 tablespoons butter
1-1/4 pounds mushrooms; chopped
5 medium onions; chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cider or white wine vinegar
2 cups old Cheddar cheese; shredded

In large heavy saucepan or Dutch oven, melt butter over medium-high heat. Add mushrooms, onions, salt and pepper; cook, stirring occasionally, for 5 minutes. Reduce heat to medium; cook, stirring occasionally, for 30 minutes or until mushrooms are softened and most of the liquid is evaporated. Stir in vinegar; cook for 3 minutes. Let cool for 5 minutes; stir in Cheddar cheese. Let cool to room temperature.

Contributor: Canadian Living Magazine (December, 1996)

Yield: 7-1/2 doz. pero

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