Wild Mushroom Stroganoff over Parsley-Buttered Pappardelle Noodles, Garden Vegetables (for 1)


For this quintessential vegetarian dinner, Jay’s Mushroom Stroganoff is made with portobello and cremini mushrooms, carrots, onions, garlic, Burgundy wine, tomato paste, thyme, parsley, and light cream, cooked low and slow.  Served over Parsely-Buttered Pappardelle Noodles (wide egg noodles) and garnished with market vegetables (roasted cauliflower, green beans) and a dusting of Parmesan. #YummyVegetarian 


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