4.9 from 162 votes
Creamy Mushroom Stroganoff
Creamy Mushroom Stroganoff features tender pasta shells tossed in a rich sauce of cremini mushrooms, shallots, garlic, and thyme. The sauce is thickened with flour, enriched with beef stock, Dijon mustard, sour cream, and Parmesan cheese, producing a velvety, savory coating. This is a comforting, meatless variation of stroganoff with earthy mushroom flavors balanced by creamy tang and fresh parsley.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
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.
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