Gorgonzola Foraged Mushroom Stroganoff
Recipe By: Chaz of Pappardelle's Pasta
Ingredients:
- 1 lb. Pappardelle’s Foraged Mushroom & Herb Blend Pasta
- 3 tbsp extra virgin olive oil
- 2 tbsp garlic (chopped)
- 8 oz. Baby Bella mushrooms (sliced)
- 1/2 cup onions (chopped)
- 1/2 cup gorgonzola cheese
- 2 packages of Pappardelle’s Marsala Cream Sauce with Champignon Mushrooms
- 1 lb. flank steak (cut into 1” wide pieces)
- 1 cup red wine
- 1 tsp rosemary (dried)
- salt & pepper (to taste)
Instructions:
- Bring a large salted pot of water to boil. Add pasta, cook 10-12 minutes, or until al dente, stirring intermittently.
- Heat olive oil in large skillet.
- Sauté mushrooms, garlic, and onion in skillet for five minutes.
- Add flank steak to skillet and cook to rare/medium rare.
- Add red wine to skillet. Simmer for 5 minutes.
- Add Marsala Cream Sauce with Champignon Mushrooms, gorgonzola cheese, rosemary, salt, and pepper to skillet. Simmer for 10-15 minutes or until thickening occurs. Sauce should remain creamy.
- To serve, add steak and sauce on top of a bed of pasta and garnish with gorgonzola.