Creamy Mushroom Stroganoff
User Reviews
4.9
162 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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!
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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
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
162 reviews
Excellent
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