Mushroom Stroganoff

(from Jessica Leigh’s recipe box)

Make this with or without chicken and it’s still awesome. It’s the mushrooms that makes this yummy.

Source: My boyfriend Greg Nouza

Categories: mushrooms, stroganoff, vegetarian

Ingredients

  • 1 (16 ounce) package of farfalle pasta, or super awesome fresh pasta.
  • 1 tbsp of butter
  • 4 boneless, skinless chicken breast halves (optional)
  • 1/2 cup onions, diced
  • 12 shiitake mushrooms (or 1 1/2 portobello caps)
  • 1 cup of heavy cream
  • salt to taste
  • 1 tbsp ground black pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8-10 minutes and drain.

  2. Melt butter in a large skillet over medium heat.

  3. Cook chicken (optional) until no longer pink and the juices run clear.

  4. Transfer the chicken to a cutting board and thinly slice.

  5. Saute onion until tender and translucent.

  6. Add mushrooms and gradually stir in cream.

  7. Cook, stirring constantly for 7-10 minutes or until sauce is thick.

  8. Stir in chicken (optional) and season.

  9. Cook for 5 more minutes or until heated through.

  10. Toss with pasta.

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