• 55
Pasta, Grains & Rice
• 55
Mushroom Stroganoff
Serves: 4
8 ounces wide egg noodles
2 tablespoons butter
2 medium onions, cut into ¼-inch slices
4½ cups mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose our
1 vegetable bouillon cube, crumbled
¾ cup water
1 (8-ounce) carton sour cream
Salt & pepper to taste
1 tablespoon fresh chives (optional)
Directions:
1. In large stock pot, heat
water for pasta.
2. Meanwhile, in large sauté pan, melt
butter on Medium-High (375°F).
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 (175°F);
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-ounce) packages cheese or
meat tortellini
4 red peppers, roasted
2 tablespoons butter
1 cup onion, small diced
4 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
2 teaspoons 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 1 teaspoon dried.
If you don’t have fresh oregano,
substitute with ½ teaspoon dried.
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