Balsamic Mushroom Stroganoff

SERVES

2

COOK TIME

15 MINS

INGREDIENTS

2 tbsp butter
4 portobello mushrooms, gills and stems removed, thinly sliced
1 tsp minced garlic
1 shallot, thinly sliced
¼ cup Nonna Pia’s Cabernet Merlot Balsamic Glaze
¼ cup mushroom or beef stock
½ cup whipping cream
½ cup cream cheese, cut into cubes and softened to room temperature
Pinch of nutmeg
Salt and white pepper, to taste
Sour cream, for garnish
Finely sliced green onions, for garnish

DIRECTIONS

Preheat a large, heavy-bottomed pan over medium-high heat.
Melt the butter, then add mushrooms, garlic, and shallots.
Cook, stirring often, until mushrooms release their juices and reduce in size by half, about 6 to 7 minutes.
Pour in the mushroom stock and balsamic glaze.
Bring to a simmer then add the cream and reduce heat to medium. Simmer until the sauce is reduced by half—about 5 minutes.
Stir in cream cheese and a pinch of nutmeg.
Serve over buttered egg noodles, rice pilaf or mashed potatoes and garnish with a dollop of sour cream and some finely sliced green onions.

Balsamic Glaze

Cabernet Merlot

Other Recipes You May Like

Potato Salad

Italian Sausage Stew

One Pot Cajun Pasta