1 tablespoon butter
1 clove garlic, crushed
½ cup wild mushrooms, sliced
3 ounces Kikkoman’s Teriyaki Sauce
1 cup cooked lamb (left-over leg of lamb cut in 1/3 -1/2 inch cubes)
3 ounces veal stock
2 tablespoons green onions, thinly sliced
2 tablespoons sour cream
3 cups penne pasta, cooked
Parmesan cheese, grated
Italian parsley, chopped
In a heavy sauté pan over medium heat, add butter and garlic and cook for 30 seconds. Add the mushrooms and cook for 1½ minutes.
Deglaze the pan by adding the Kikkoman’s teriyaki sauce and stirring to loosen the browned bits of food on the bottom of the pan. Cook for one minute.
Add the lamb, veal stock, and green onions and cook for approximately one minute, until the liquid is reduced by approximately one-third. Add the sour cream and cook for 30 seconds. Add the hot pasta and toss all ingredients together.
Garnish with freshly grated Parmesan cheese and chopped Italian parsley.
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