Recipes
Vegetarian Stroganoff
Vegetarian Stroganoff
Serves 4-6
Ingredients
1 lb Fettuccine
½ jar Bottled Thyme Sauce Champignon
1 small White Onion – small dice
1 large Carrot – peeled, small dice
1 clove Garlic – minced
½ cup Crème Fraiche
¼ cup Dijon Mustard
To Taste Salt & Pepper
As Needed Fresh Parmesan Cheese
2 TBSP Oil
Process
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Bring a large pot of salted water to a boil; cook fettuccine until al dente, approximately 3 minutes when fresh, and 7 minutes when dried.
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In a large sauté pan, heat up the oil under med-high heat. Add the onions, cook until soft. Add the garlic and carrots, stir in well. While the onions are cooking, mix the crème fraiche and Dijon mustard in a small bowl until fully incorporated.
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Add about a ¼ cup of the pasta water to the sauté to help cook the carrots completely through. Once most of the water has cooked out, add the Sauce Champignon and soy sauce.
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Strain the pasta. Add into the sauté pan, tossing into the sauce. Season with salt & pepper to your liking.
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To Plate – place a dollop of the crème fraiche and mustard mixture on opposite sides of the plate. Spoon the pasta into the center. Garnish with the excess carrots and sauce. Enjoy!