Growing up we had a few recipes on rotation for our Sunday suppers. My personal favorites were roast beef and root veggies, fried chicken with green beans and rice, and grilled BBQ chicken. My mom is an amazing cook and we always had a great meal to come home to after church on Sunday mornings.
Occasionally though? She would make chicken tetrazzini or stroganoff, neither of which my sister or I liked very much. I’ve never been that picky of an eater, but I definitely looked forward to the former meals more than the latter.
I don’t know what it was about the stroganoff that I didn’t enjoy; maybe the slight tang was just too much for me to handle? Regardless, that is one taste preference that I’ve long overcome and I now crave mushroom stroganoff.
This yummy pasta dish isn’t stroganoff by any means, but more of a gentle nod to that childhood non-favorite turned favorite dish. The balsamic takes the place of the traditional sherry, and when you serve it with perfectly al dente pasta it’s a meal to remember!
Get the recipe here on the DeNigris blog!
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