Stroganoff is probably the most famous dish to come out of Russia, other than Kiev (and that's actually the Ukraine.) This vegetarian version replaces steak with meaty mushrooms and adds a bit of Swiss chard for good measure. (That's Швейцарский мангольд to you.) But don't be fooled; this strog-y has the same creamy decadence and warm, rich flavors as the classic version. That makes it delicious in any country or language.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Stem Swiss chard. Cut stems into ¼” slices and coarsely chop leaves. Keep stems and leaves separated.
Halve French roll, if necessary.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta boils, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil.
Add mushrooms, Swiss chard stems, and ¼ tsp. salt to hot pan and stir often until lightly browned, 7-8 minutes.
Add Swiss chard leaves and half the garlic (reserve remaining for garlic bread). Stir occasionally until leaves are wilted, 3-4 minutes.
Remove from burner and set aside.
Make the Garlic Bread
Place roll halves on prepared baking sheet, cut side up. Drizzle with 2 tsp. olive oil and top with remaining garlic and 2 tsp. Parmesan (reserve remaining for sauce).
Bake in hot oven until golden brown, 5-7 minutes.
While bread bakes, make sauce.
Make Sauce and Finish Dish
Return pan with vegetables to medium heat.
Add pasta cooking water, sour cream, mirepoix base, and pasta, and stir to combine. Cook until warmed through, 1-2 minutes.
Add remaining Parmesan and stir until well-coated. Taste, and season with a pinch of salt if desired.
Plate dish as pictured on front of card. Bon appétit!