• 55
Pasta, Grains & Rice
• 55
Mushroom Stroganoff
Serves: 4
8 oz wide egg noodles
1 oz butter
2 medium onions, cut into 2 cm slices
36 oz mushrooms, sliced
1 clove garlic, minced
1 oz all-purpose our
1 vegetable bouillon cube, crumbled
6 oz water
1 (8-oz) carton sour cream
Salt & pepper to taste
15 grams fresh chives (optional)
Directions:
1. In large stock pot, heat
water for pasta.
2. Meanwhile, in large sauté pan, melt
butter on Medium-High (190°C).
3. Sauté onion for 3-4 minutes until
tender, stirring occasionally.
4. Stir in mushrooms and garlic.
5. Cook for 5 minutes, or until
vegetables are tender,
stirring occasionally.
6. Add our to mushrooms; continue
to cook to remove raw taste.
7. Deglaze with bouillon and water
8. Bring to simmer and lower
temperature to Medium-Low (80°C);
cook for 10 minutes.
9. Cook egg noodles according to
package directions.
10. Add sour cream and season with
salt and pepper.
11. Continue cooking for 2-3 minutes
to incorporate avors.
12. Pour sauce over pasta and sprinkle
with chives.
Roasted Red Pepper Sauce
over Tortellini
Serves: 6
2 (9-oz) packages cheese or
meat tortellini
4 red peppers, roasted
1 oz butter
8 oz onion, small diced
4 cloves garlic, minced
15 grams fresh thyme
15 grams fresh oregano
10 grams sugar
Directions:
1. In medium stock pot, cook tortellini
according to package directions.
2. Meanwhile, using food processor,
process red peppers until smooth;
set aside.
3. In medium saucepan, heat butter
until melted.
4. Sauté onion and garlic until fragrant
and tender.
5. Add pureed pepper, thyme, oregano,
and sugar.
6. Cook and stir until heated through.
7. Pour sauce over tortellini; toss
and coat.
Tip: If you don’t have freshly roasted
red peppers, substitute with 2 jars
of roasted red peppers.
• If you don’t have fresh thyme,
substitute with 5 grams dried.
If you don’t have fresh oregano,
substitute with 2½ grams dried.
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