CREAMY MUSHROOM STROGANOFF
This
Stroganoff vegetarian mushroom features mushrooms and tender noodles in a
creamy sauce. This easy recipe is perfect for busy weekday nights and ready in
less than 30 minutes!
INGREDIENTS:
- 2 large shallots, diced
- 4 teaspoons chopped fresh thyme
- 3 tablespoons unsalted butter
- 2 cups beef stock
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 pounds cremini mushrooms, thinly sliced
- 3/4 cup sour cream
- 2 tablespoons chopped fresh parsley leaves
- 1 1/2 teaspoons Dijon mustard
- 2/3 cup freshly grated Parmesan
- 3 cloves garlic, minced
- 8 ounces medium pasta shells
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
First, In a
large pot of boiling salted water, cook the pasta according to package
directions; drain well.
Then, Melt
the butter in a large skillet over medium-high heat. Add mushrooms and shallots
and cook, stirring occasionally, until mushrooms are tender and golden, about
5-7 minutes;
Season with salt and pepper to taste.
Stir in
garlic and thyme until fragrant, about 1 minute.
Stir in the
flour until lightly browned, about 1 minute
Gradually
stir in the beef broth and Dijonnais. Bring to a boil; reduce heat and simmer,
stirring occasionally, until mixture is reduced and slightly thickened, about
4-5 minutes.
Stir in
pasta and sour cream until warm, about 1-2 minutes. Stir in parmesan until
melted, about 1 minute. Stir in the parsley; Season with salt and pepper to
taste. Happy Cooking Time.
