Roasted Mushroom Lentil Penne Stroganoff

The more mushrooms, the merrier! A rich and satisfying blend of flavors comes together in this unforgettable, plant-loaded dinner winner.
  • 20
    Prep Time
  • 30
    Cook Time
  • x4
  • 1 Box Modern Table Lentil Penne
  • 1 Tbsp Vegetable oil
  • 4 oz Cremini mushrooms, stems removed, sliced
  • 4 oz Portabella mushrooms, stems removed, sliced
  • 8 oz Button mushrooms, stems removed, sliced (divided)
  • 1/2 Yellow onion, diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Butter
  • 1/4 Cup Sherry wine
  • 1/2 Cup Heavy cream
  • Salt & pepper, to taste
  • 1/4 tsp Fresh Thyme, stems removed, chopped
Buy the Noodles
  1. Prepare penne according to directions. Toss penne with vegetable oil.
  2. Toss sliced cremini and portabella mushrooms and half of sliced button mushrooms with vegetable oil and roast for 10 min. at 350°F. Remove and set aside.
  3. In a blender finely chop (pulse) remaining button mushrooms, onion and garlic.
  4. In large pot, melt butter and add mushroom and onion blend. Sauté for 6-8 min. stirring continuously.
  5. Add wine and bring to a simmer. Reduce the liquid by half.
  6. Add cream, pepper, thyme and salt. Bring to boil. Simmer for 10 min.
  7. Combine penne, roasted mushroom blend and mushroom gravy, then serve immediately.

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