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Creamy Mushroom Stroganoff

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Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!




Ingredients
  • 8 ounces medium pasta shells
  • 3 tablespoons unsalted butter
  • 1 ½ 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 ½ tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 ½ teaspoons Dijon mustard
  • ¾ cup sour cream
  • ⅔ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

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 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute
  5. 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.
  6. 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.
  7. Serve immediately.

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