Creamy Mushroom Stroganoff
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 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
Description
This version of Mushroom Stroganoff starts by cooking medium pasta shells in salted boiling water until tender. The sauce base is made by sautéing lightly browned cremini mushrooms and diced shallots in butter, seasoning them with salt and pepper. Garlic and fresh thyme are added for aromatic depth before sprinkling in all-purpose flour to create a roux. Adding beef stock and Dijon mustard allows the sauce to thicken and develop complex flavor during a gentle simmer.
The cooked pasta is stirred into the sauce along with sour cream, which adds creaminess with a subtle tang. Grated Parmesan melts through the mixture, enriching the sauce’s texture and flavor. Finishing with chopped fresh parsley adds a bright herbal note. The dish is served immediately to preserve the creamy consistency.
This stroganoff is suitable as a vegetarian main or side, enjoyed warm. It offers hearty, earthy mushroom flavors with a luscious sauce that clings to the tender pasta. Adjusting salt and pepper before serving ensures balanced taste.
Ingredients
- 8 ounces pasta shells medium
- 3 tablespoons butter unsalted
- 1 ½ pounds cremini mushrooms thinly sliced
- 2 shallot diced, large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cloves garlic minced
- 4 teaspoons thyme chopped fresh
- 2 ½ tablespoons all-purpose flour
- 2 cups beef stock
- 1 ½ teaspoons Dijon mustard
- ¾ cup sour cream
- ⅔ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh 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.
User Reviews
Overall Rating
4.9
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