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Creamy Mushroom Stroganoff

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


List of Ingredients

â—¦ 6 tablespoons unsalted butter
â—¦ 1 large shallot, thinly sliced
â—¦ 2 pounds mixed mushrooms, such as stemmed shiitake, oyster, and cremini, thinly sliced
â—¦ 2 tablespoons flour
â—¦ 1 cup dry white wine
â—¦ 1 cup chicken or vegetable broth or stock, homemade or purchased
â—¦ ½ cup (4 ounces) sour cream
â—¦ 2 tablespoons minced fresh flat-leaf (Italian) parsley, minced, plus more for garnish
â—¦ Salt and freshly ground pepper
â—¦ 1 pound wide egg noodles or pappardelle


Recipe

Make the sauce:
Bring a large pot of water to a boil. In a large frying pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes. Add the flour and stir to incorporate. Stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes. Remove from the heat and stir in the sour cream and the 2 tablespoons parsley. Season with salt and pepper.

Cook the pasta:
Add 2 tablespoons salt and the noodles to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup of the cooking water. Add the pasta to the mushroom sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to achieve a nice sauce consistency.

Garnish with parsley and serve.

Makes 4 servings