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


For a light ‘post 4th of July dinner’, Jay’s vegetarian Mushroom Stroganoff is made with button and wild mushrooms, shallots, carrots, red onions, garlic, Burgundy wine, tomato paste, thyme, parsley, and light cream.  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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