I don’t know about you, but I think going out on Valentine’s Day is always risky~expensive~crowded~and iffy food~
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 🍸
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 💗
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
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
Next add the onions, reserving the greenest parts for garnish later, and cook to soften
Stir in flour and let it cook 1 minute
Pour in broth and stir to deglaze [scrape up all the browned bits from the pan]
Reduce heat to medium low and let it simmer for 10 minutes to thicken
Stir in sour cream and Fontina
See that velvet texture?
Add pancetta back to pan
Add pasta
Stir to combine
You can garnish and serve immediately OR
Pour it into a greased casserole dish and refrigerate for baking later
Top it with a little Parmesan before baking at 325 for about 45 minutes
You can serve this either as a side dish or a main dish
Velvet Mushroom Stroganoff
Ingredients
- 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
Instructions
- 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, stir and add pancetta back to pan.
- 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
Notes
Garnish with green onion tops and parsley
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
or French Onion Soup Pizzas with Pancetta. Both of these make great appetizers or side dishes
French Onion Soup with Roasted Garlic, Beer & Bacon will win anyone’s heart!
I guess you can tell that I’m a pretty big fan of French Onion Soup ^^’
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