Beef stroganoff is one of my all-time favorite comfort dishes. This pasta, with its creamy sauce and crimini (also known as 'baby bella') mushrooms, reminds me of stroganoff, but is an incredibly easy and quick one-pan dish to put together in under 30 minutes.
I also got a chance, while making this meal, to test out my new camera; it has a "low light" feature that my G9 didn't have, and it made photographing this whole process MUCH easier!
Creamy Mushroom & Sausage Fusilli
adapted from Life's Ambrosia
Ingredients:
8oz dried fusilli pasta
5 mild Italian sausages, casings removed
2 Tbsp olive oil
3 cups sliced crimini mushrooms
1/4 cup diced shallots
2 cloves garlic, minced
1/4 cup white wine
1 cup mushroom broth (substitute beef broth)
1/2 cup half & half
1/4 cup sour cream
3oz cream cheese, softened
1/4 cup chopped parsley
Salt
Pepper
Cook pasta according to package directions.
Brown & crumbled Italian sausage over medium heat; remove from heat and keep warm.
Add olive oil to pan and add mushrooms, shallots and garlic. Cook 5 minutes over medium heat or until mushrooms are softened and browned.
Deglaze with wine and broth; cook for 5 minutes, scraping up any browned bits from the pan. Return the sausage to the pan.
Stir in 1 Tbsp hot broth into the half & half to temper it; stir the tempered half & half, sour cream and cream cheese into the pan. Cook for 5-7 minutes or until the cream cheese has melted and the sauce has thickened.
Remove from heat and let stand for 5 minutes. Stir in chopped parsley and serve over noodles.
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