Menu Ideas

Roasted Mushroom Lentil Penne Stroganoff

A blend of mushrooms, onion, and garlic combined to make a creamy stroganoff.

Yield: 46, 4 oz servings


  • 1. Prepare penne according to directions. Toss penne with vegetable oil.
  • 2. Spray sliced 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 mushrooms, onion and garlic.
  • 4. In a large pot, melt butter and add mushroom and onion blend. Sauté for 10 min. stirring constantly.
  • 5. Add wine and bring to a simmer. Reduce the liquid by half.
  • 6. Add cream, pepper, thyme and salt. Bring to boil. Simmer for 15 min.
  • 7. Combine penne, roasted mushroom blend and mushroom gravy. Hold at 145° F until service.


Serving Size 227 GM

Amount Per Serving
Calories 560 Calories from Fat 0
% Daily Value*
Total Fat 24g 36%
Saturated Fat 14g 70%
Trans Fat 0.5g
Cholesterol 80mg 27%
Sodium 105mg 4%
Total Carbohydrate 64g 21%
Dietary Fiber 6g 0%
Sugars 2g
Protein 20g
Calcium 6%
Iron 25%
Vitamin A 20%
Vitamin C 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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