Creamy Mushroom Stroganoff

 

Norma didn't have great successes in the kitchen, but beef stroganoff is one that I remember really liking. I like this mushroom stroganoff even better. I think it would be fine to use vegetable broth instead of beef broth. Perhaps add a little Worcestershire sauce to enrich the taste.

INGREDIENTS:

• 8 ounces medium pasta shells
• 3 tablespoons unsalted butter
• 1 1/2 pounds cremini mushrooms, thinly sliced
• 2 large shallots, diced
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 4 teaspoons chopped fresh thyme
• 2 1/2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup sour cream (I usually use Greek yogurt)
• 2/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley for serving

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
3. Stir in garlic and thyme until fragrant, about one minute.
4. Whisk in flour until lightly browned, about one minute
5. Gradually whisk in beef stock and Dijon. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced slightly, about 4-5 minutes.
6. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Season with salt and pepper to taste.
7. Serve immediately.

From Damn Delicious