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Roasted Mushroom Lentil Penne Stroganoff

Yield: 23, 8oz servings
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Roasted Mushroom Lentil Penne Stroganoff


5  lbs BAF Lentil Penne, prepared
1/2  Tbsp Kosher salt
5  Tbsp Vegetable oil
1  qt Cremini mushrooms, stems removed, sliced
1  qt Portabella mushrooms, stems removed, sliced
4  qts Button mushrooms, stems removed, sliced, divided
6  Tbsp Butter, unsalted
1 1/2  cups Yellow onion, peeled, 1/4" diced
1 1/2  Tbsp Garlic, peeled, minced
1 1/2  cups Sherry wine
1 1/2  qts Heavy cream
1 1/2  tsp Black pepper, ground
1 1/2  tsp Fresh thyme, stems removed, chopped
  Vegetable oil pan spray (as needed)


  1. Prepare penne according to directions. Toss penne with vegetable oil.
  2. Spray cremini and portabella mushrooms and 1 quart of sliced button mushrooms with pan spray and roast for 12 min. at 350° F. Remove and set aside.
  3. In a large blender finely chop (pulse) remaining button mushroom, onion and garlic.
  4. Melt butter and add mushroom and onion, combine in large pot. Sauté for 10 min. stirring constantly.
  5. Add sherry wine and bring to a simmer. Reduce the liquid by half.
  6. Add heavy cream, black pepper, fresh thyme and salt. Bring to boil. Simmer for 15 min.
  7. Combine warm penne, roasted mushroom blend and mushroom gravy. Hold at 145° F until service.
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