Take-out Tuesday, Mushroom Stroganoff Repeat

the Painted Apron

5 years ago

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

Velvet Mushroom Stroganoff

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

Course Dessert, Main Course

Cuisine American

Keyword chicken spaghetti, mushroom and bacon pasta, mushroom stroganoff, pasta casserole

Prep Time 25

Cook Time 45

Servings 4

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

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

**You can also put pasta into your prepared dish and pour the sauce over all and then stir to combine.