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
Ingredients
- 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
Instructions
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Bring seasoned water to a boil. Get that pasta cookin'!
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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.
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Combine the two and cover 'em with the soup, sour cream & milk. Season with pepper and paprika.
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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.
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Onto the grill until it’s all melty and gooey and awesome.
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Eat.