Take-out Tuesday, Mushroom Stroganoff Repeat
I came down with a nasty cold last week and haven’t been able to do much but blow my nose and sit under a blanket…definitely not enough energy to hit the kitchen…but wanting some comfort food
I was looking over the January Paint Bucket, thinking maybe HHjr would make something I could share with you today, when I saw it…
Mushroom Stroganoff
Mushroom Stroganoff from Gimme Some Oven…and I started thinking about how I would change it…you know, what kind of twist could I do to make it mine…
I would use a healthier, thinner noodle, like this Thin Spaghetti from Barilla, use light sour cream or Greek yogurt, and add a little meat, like pancetta to boost the flavor…
Wait a minute…🤨
This is feeling familiar…🤔
Have I made this before???
🤭
😳
And there it was, right smack in the middle of my pasta entrees in the recipe index
Has my cold made me crazy?
🤪
No wonder I had this on my bucket list!
It is so good it should be shared again!
It’s elegant, yet easy to make
It’s a lighter version of traditional beef stroganoff
The velvet sauce embraces the pasta
You can serve it immediately OR even better
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
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
Enjoy!
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That looks like good comfort food. Sounds like what you really need is a big vat of chicken soup! I hope by now your cold is slacking off or even gone and onward to more fun and less Kleenex!
ha, thanks Jeanie
I wish I were a mushroom fan! Take care of of YOU! January is a great time to comfort yourself. Sending healing virtual hugs.
Thank you Jodi, I have cleared my schedule this week so I can hopefully start feeling better!
Good. 💛
Jenna, we love stroganoff and this looks delicious and comforting for someone with a bad cold. Take care and feel better. We were sorely beaten last night, but I still say Roll Tide!
Yes, we got thoroughly trounced last night, but I agree, I still proudly say Roll Tide!
I am not a mushroom fan, but this looks delish!!!
Mushrooms aren’t my favorite either Patti, but I do like “baby bellas,” and the secret to making non rubbery mushrooms is to saute them over med high heat until they are golden, rather than letting them steam in their own juices…
Oh no, so sorry you’ve had a cold! No fun and please don’t let it go like I did and turn into something more. Had to laugh at your remark about forgetting your recipe. You have so many floating through your mind I don’t know how you keep them straight. This recipe sounds so good (finally beginning to taste again a little) I will have to try this soon. Take care Jenna……..
Yum! Pretty tasty looking. 🙂
It’s scary to realize how delirious a cold can make us. Hope you are better soon.
I love stroganoff and your sauce sounds heavenly! 💗 Hope you get feeling better soon! 🤧 Colds aren’t much fun… I find they force me to slow down and rest. Sending hugs and healing your way!
Wow, yummy. Looks like delicious comfort food.
Looks very good and I am a mushroom fan, yum! Hope you are feeling better soon. Take zinc daily to help ward off colds. I also am a BIG believer of Zicam nasal swabs, but you have to do it right when you think a cold is coming on. It really does cut the time of the cold in half and the symptoms are cut in half too. At least that has been my experience. I always have it in my medicine bag. It is over the counter and available at Walmart and drug stores. Get lots of rest too and push the fluids😉. (Can you tell my mom and sister were nurses, lol.)
Ah, good comfort food indeed!
Jenna, I had to laugh at ‘this is feeling familiar’. 🙂 Whenever I get a cold it’s a doozy…I can’t do more than pull out our favorite chicken soup from the freezer! I agree with Cyndi about zinc, however I hate how it numbs your tongue and kills your taste buds. They should market zinc lozenges or Zicam as a diet tool 😉
I can’t do the zinc either, awful stuff!
So sorry you are not feeling well, your stroganoff will sure help you feel better, it looks delicious! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen