Take-out Tuesday, Velvet Mushroom Stroganoff with Pancetta

I don’t know about you, but I think going out on Valentine’s Day is always risky~expensive~crowded~and iffy food~

pasta with mushroom sauce thepaintedapron.com

Here’s a tasty little dish that will have your Valentine swooning, and the best part is you can make it ahead of time and let it bake in the oven while you’re swilling champagne  🍸

mushroom stroganoff 1 thepaintedapron.com

It’s so easy to make,  divine to eat, and it is sure to put you on a fast track to your Valentine’s heart  💗

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Just pasta, mushrooms, beef broth, sour cream, cheese, and a little pancetta. I used Barilla Plus thin spaghetti because that’s my favorite, but you could use the traditional stroganoff egg noodle or any shape pasta you like.  I also used Pancetta, which is optional

pancetta

Start by getting your pasta going.  Once your pot of water comes to a boil, salt the water, add the pasta and stir until it is submerged.  Cover the pot, turn the burner off and let it hang out while you make the sauce

Saute pancetta until crisp, drain on paper towels, reserving the fat in the skillet, and saute the mushrooms

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Next  add the onions, reserving the greenest parts for garnish later, and cook to soften

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Stir in flour and let it cook 1 minute

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Pour in broth and stir to deglaze [scrape up all the browned bits from the pan]

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Reduce heat to medium low and let it simmer for 10 minutes to thicken

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Stir in sour cream and Fontina

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See that velvet texture?

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Add pancetta back to pan

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Add pasta

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Stir to combine

You can garnish and serve immediately OR

Pour it into a greased casserole dish and refrigerate for baking later

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Top it with a little Parmesan before baking at 325 for about 45 minutes

mushroom stroganoff 1 thepaintedapron.com

You can serve this either as a side dish or a main dish

Velvet Mushroom Stroganoff

  • Servings: 4
  • Difficulty: easy
  • Print

adapted from Mushroom Stroganoff with Goat Cheese from Alton Brown

8 oz. sliced Baby Bella mushrooms

3-4 oz chopped Pancetta or bacon, optional

1 T unsalted butter*

1 T olive oil*

1 cup double strength beef broth

4 green onions, chopped, whites and tops divided

1 T flour

1/2 cup sour cream

4 oz Fontina cheese, grated

1-2 oz shaved Parmesan

pepper

chopped parsley for garnish

Bring pot of salted water to boil.  Add pasta, boil 2 minutes, stir, cover and turn off burner.  Pasta will continue cooking while you make the mushroom sauce

Cook pancetta in skillet over medium heat, stirring frequently until crispy.  Remove from pan and drain on paper towels. Brown mushrooms in fat rendered from pancetta or  in butter an olive oil over medium high heat until juices release and they turn golden, 5-6 minutes.  Add white part of the onions and cook until softened.  Stir in flour and cook one minute, then add broth and deglaze pan.  Reduce heat to medium low and cook for 10 minutes.  Add sour cream and Fontina and season with pepper. Simmer gently until cheese melts

Drain pasta and add to sauce. Stir to combine.  Serve immediately, garnished with green onion tops and chopped parsley.  OR turn into a 1 1/2 quart buttered casserole dish, sprinkle with parmesan and refrigerate until ready to bake.  Bake uncovered at 325 for 40-45 minutes or until heated through.  Garnish with green onions and parsley.  Makes 4 servings

NOTE: This dish is salty because of the broth,  pancetta and Parmesan, so do not add additional salt.  Leave out the pancetta and Parmesan if you want to make it less salty.

*you won’t need the butter and olive oil if you are using pancetta or bacon

Garnish with green onion tops and parsley

pasta with mushroom sauce thepaintedapron.com

Enjoy!

Juicy Details

for another printable version of Velvet Mushroom Stroganoff click here

This dish  will remind you of French Onion Soup~it has a similar flavor profile, but you can leave the onions out if you wish, the flavor comes mainly from the broth and mushrooms

If pasta isn’t your thing, this recipe is another version you might want to try French Onion Soup Stuffed Mushrooms with Gruyere and Rosemary Croutons

gruyere topped stuffed mushrooms thepaintedapron.com

or French Onion Soup Pizzas with Pancetta.  Both of these make great appetizers or side dishes

onion soup pizzas thepaintedapron.com

French Onion Soup with Roasted Garlic, Beer &  Bacon will win anyone’s heart!

Roasted garlic and onion soup with beer and bacon thepaintedapron.com

I guess you can tell that I’m a pretty big fan of French Onion Soup  ^^’

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I will be joining the fabulous parties and blogs on my side bar and:

A K A design

Comments
12 Responses to “Take-out Tuesday, Velvet Mushroom Stroganoff with Pancetta”
  1. Excellent! I like your idea of celebrating Valentine’s Day at home. This dish looks like something we both would enjoy, whether Valentine’s Day or another day.

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  2. This looks absolutely delicious! We love pasta any time. Where did you find pancetta? I have never seen it at Publix. We are staying home, too, having lamb chops with our champagne.

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    • oh lamb chops and champagne sounds fabulous! I buy chopped pancetta at Target, it’s in the fancier part of the deli section. Publix does have it in the part of their deli section where they sell the packaged sliced Boar’s Head meats and cheeses, but it’s in slices I think. You can always substitute with ham, bacon, or prosciutto~ Thanks so much, Ellen, Happy Valentine’s Day to you and sweet husband~

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  3. Mary says:

    Sounds wonderful Jenna! I likefyour addition of the pancetta and that you can make it ahead and bake in the oven later!

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  4. Amanda says:

    Oooh that looks so good!! We’re big fans of both french onion soup and mushrooms here, so this would definitely be a hit 😀

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  5. Oh wow!! This is a seriously delicious looking pasta dish! If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove anything goes link party! You can find me here: http://picnicnz.blogspot.co.nz/

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  6. This looks fabulous! I adore mushrooms, what a great dish….I will be pinning this one for future reference! Thank you for sharing!

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  7. rue says:

    All of it looks sooooooo good! Thank you 🙂

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  8. Miz Helen says:

    This looks like a very comforting dish. Thanks so much for sharing your talent with Full Plate Thursday. Wishing you a Valentine Day filled with Love!
    Miz Helen

    Like

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