Creamy Mushroom Stroganoff
A delightful and comforting pasta dish featuring earthy mushrooms in a rich creamy sauce, perfect for any occasion.
Ingredients
Pasta and Base 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
Sauce Ingredients
- 2 1/2 tablespoons all-purpose flour
- 2 cups beef stock Can substitute with vegetable stock for vegetarian version.
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup sour cream Greek yogurt can be used as a healthier option.
- 2/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Cooking the Mushroom and Sauce
- 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.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
- Stir in pasta and sour cream until heated through, about 1-2 minutes.
- Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste.
Serving
- Serve immediately, hot from the skillet to the plate. You can enjoy it on its own or with a side of crusty bread.
Notes
For extra flavor, consider adding a splash of white wine after cooking the mushrooms. Feel free to use any pasta you prefer; egg noodles are a traditional choice. Leftovers can be stored in the refrigerator for up to 3 days, reheating gently on the stove or microwave.