Creamy Mushroom Stroganoff

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter
• 1 large shallot, thinly sliced
• 2 lbs mushrooms, thinly sliced (mixed-shiitake, oyster, cremini)
• 2 tablespoons flour
• 1 cup dry wine
• 1 cup chicken stock or 1 cup vegetable stock
• 1/2 cup sour cream
• 2 tablespoons fresh flat-leaf parsley, minced
• salt
• fresh ground pepper
• 1 lb wide egg noodles or 1 lb pappardelle pasta

Recipe

• 1 bring a large pot of water to a boil.
• 2 in a large frying pan over med-high heat, melt the butter.
• 3 add the shallot and sauté until lightly golden, 2-3 minutes.
• 4 add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
• 5 add the flour and stir to incorporate.
• 6 stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes.
• 7 remove from the heat and stir in the sour cream and the 2 tablespoons parsley.
• 8 season with salt and pepper.
• 9 add 2 tablespoons salt and the noodles to the boiling water.
• 10 cook, stirring occasionally to prevent sticking, until al dente, according to package directions.
• 11 drain, reserving about ½ cup of the cooking water.
• 12 add the pasta to the mushroom sauce and toss to combine.
• 13 warm briefly over low heat to blend the flavors.
• 14 add as much of the cooking water as needed to achieve a nice sauce consistency.
• 15 garnish with parsley and serve.