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.
Cut mushrooms into ¼" slices.
Stem Swiss chard. Cut stems into ¼” slices and coarsely chop leaves. Keep separated.
Halve french roll, if necessary.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta water. Drain pasta in 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, sliced Swiss chard stems, and ¼ tsp. salt to hot pan and stir often, 7-8 minutes.
Add Swiss chard leaves and half the garlic (reserve remaining for garlic bread). Stir occasionally until wilted, 3-4 minutes.
Remove from burner and set aside.
Make the Garlic Bread
Place bread 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, 7-10 minutes.
While bread bakes, make sauce.
Make Sauce and Finish Dish
Return pan with vegetables to medium heat.
Add pasta cooking water, sour cream, demi-glace, and pasta, and stir to combine. Cook until warmed through, 1-2 minutes.
Add remaining Parmesan and stir until well coated.
Plate dish as pictured on front of card. Bon appétit!