MUSHROOM STROGANOFF WITH BARILLA ELBOWS

INGREDIENTS

• 3lb Barilla Blue Box Semolina Elbows
• 1 ½ lb Yellow onion, small dice
• 3 ½ lb Crimini Mushrooms
• 1 cup Kosher Salt (Diamond Crystal Preferred)
• 12ea Garlic Cloves, minced fine
• 3 cups Skim milk
• 1 qt Beef Stock (mushroom or vegetable stock as alternative)
• ¼ cup Fresh Thyme,chopped
• 1oz Fresh ground Black Pepper
• 1 ½ cups EVOO
• 2 cups Fresh Grated Parmigiano-Reggiano (plus more for garnish)
• 2 cups Whole Fat Yogurt
• 2Tbsp Corn Starch

PREPARATION

1. 1. Boil, in salted water, 3lb Barilla Elbow Pasta for 6 minutes (one min. less than recommended). Reserve.
2. 2. In a large rondeau, add EVOO over medium-high heat to a light smoke. Add Mushrooms and salt, cook until browned.
3. 3. Once mushrooms have browned, add onions and garlic. Cook until translucent.
4. 4. Add stock to deglaze. Reduce by half.
5. 5. Make a slurry with the corn starch and some of the milk. Add remaining milk to pan. Simmer once milk begins to simmer, add corn starch slurry. Stir well until mixture thickens slightly.
6. 6. Remove from heat. Stir in Parmigiano-Reggiano.
7. 7. Stir in yogurt and fresh thyme. Add cooked pasta and stir.
8. 8. Garnish with fresh parm and black pepper. You can also add sautéed mushrooms.
9. Chef Notes:
12. This is a recipe that offers flavor and comfort and is vegetable forward. In the restaurant we typically steep dries porchini mushrooms in the stock to offer even more umami and mushroom flavor.It is also delicious made with wild foraged mushrooms like chanterell and oysters or even morels (which we don’t see a lot in the hot south). A squeeze of lemon juice can be added if desired as well.