Instructions: Slice mushrooms thinly and set aside. Heat oil in a medium sauce pan and add the onion, garlic, and crushed tomatoes. Mix together and add the mushrooms to this. Season with salt, pepper, and Italian seasoning. Cook on med-low heat for 30 minutes, or until sauce is a creamy texture. Thaw frozen pierogies in boiling water for 5 minutes, uncovered. Drain and transfer to a large 9x13 pan, pour sauce over the pierogies. Toss gently. Sprinkle with Parmesan cheese and serve.

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