by Rachelle Schrute (Dirtbag Diary)
"We're not sure that you could stuff any more deliciousness into this dish! It starts off with "all of the butter" and ends up loaded into a portobello mushroom cap. We won't blame you if you eat them before the parsley garnish makes it on the plate." - Hunt to Eat staff
- All the butter
- Montana Mex Mild Chili Seasoning
- 1 lb Ground Venison
- 1 clove Garlic, minced
- 1 can Cream of Mushroom Soup, condensed
- Sliced Mushrooms of your liking
- whole Portobello Mushrooms, deveined and stemmed
- 3/4 cup Whole Milk
- 3/4 teaspoon Paprika
- 1/4 teaspoon Pepper
- 1/2 cup Sour Cream
- 4 cups Orecchiette Pasta
- Fresh Shaved Parmesan
- Fresh Chopped Parsley
Bring seasoned water to a boil. Get that pasta cookin'!
In a hot & heavily buttered cast iron pan, sauté up a heap o’ shrooms with garlic. Brown that venison while you’re at it to a caramelized crisp. Season with S&P.
Combine the two and cover 'em with the soup, sour cream & milk. Season with pepper and paprika.
Butter up those portobellos and get the grill raging. Toss in a layer of pasta, then your meaty, mushroomy, deliciousness. Top it off with some fresh shaved parm, curly parsley, and finish her off with Montana Mex mild chili seasoning.
Onto the grill until it’s all melty and gooey and awesome.