2 Tbs butter
1 chopped onion
1 medium cubed zucchini
1 medium cubed sweet potato
1/2 tsp salt
1 – 10 oz Philadelphia Italian Cream Cheese and Herbs Cooking Creme
1 8 oz can mushrooms, drained – to use fresh mushrooms add 1 cup with the onions*
3 cups cooked Penne Pasta
3 Tbs grated Parmesan cheese (from the can)
1 tsp hot sauce
1 1/2 – 2 pounds cubed sturgeon, patted dry
Melt butter over medium high heat in large skillet. Saute onions, zucchini and sweet potato until slightly soft. Add salt, lower heat and cover. Simmer 5 minutes. Raise heat to medium and add cooking cooking creme, mushrooms, cooked pasta, parmesan and hot sauce. Heat until everything is hot but not boiling. Add the sturgeon and just heat through, about 3 minutes. Remove from heat, cover and let sit 5 minutes.
Serves 4 – 6
* sliced if large white mushrooms or whole if small button mushrooms
Sturgeon can be a very firm fish and it is important to not over cook it. Make sure your sauce is not boiling when you put the Sturgeon in.