Spring Stroganoff
We try to eat what is in season in our garden or available locally as much as possible. Eating seasonally can be tricky sometimes. Things don’t always go together perfect and everything isn’t available at once. That can be part of the fun of trying to eat in tune with nature and the changing seasons. This recipe is one of those that you should feel free to make substitutions from your garden or locally available items. Have some fun. We used Lemon Balm, Onion, Wine Cap mushrooms, Garlic Greens, and some Asparagus.
Ingredients
- 1 pound pasta
- 3-4 slices of bacon, diced
- 1/4 pound Wine Cap mushrooms
- 1 large onion, chopped
- garlic greens, finely chopped
- 3 springs lemon balm, finely chopped
- 1 bunch asparagus, woody stems removed and chopped into 1″ pieces
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup milk
- Ground black pepper
- Salt
Directions
- Place a large pot of water over high heat to cook the pasta. When the water reaches a bubble, add your pasta in and cook to your preference.
- While the pasta is cooking, place a large skillet over medium-high heat and add your bacon and cook until browned. Toss in the mushrooms, onion and garlic greens to the pan, and cook until just tender, about 4 minutes.
- Add the asparagus and lemon balm to the pan and continue cooking for another 3-4 minutes.
- Melt your butter into the vegetables. Sprinkle the flour over the melted butter , stir and cook for about 1 minute. Slowly add milk and stir to fully incorporate.
- Add the cooked pasta, season with salt and pepper, and toss to combine.
Leave a Reply
Want to join the discussion?Feel free to contribute!