Prep 30 mins
Cook 15 mins
In ‘Williams-Sonoma: The Weeknight Cook’
- 6 tablespoons unsalted butter
- 1 large shallot, thinly sliced
- 2 lbs mushrooms, thinly sliced (mixed-shiitake, oyster, cremini)
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup chicken stock or 1 cup vegetable stock
- 1⁄2 cup sour cream
- 2 tablespoons fresh flat-leaf parsley, minced
- fresh ground pepper
- 1 lb wide egg noodles or 1 lb pappardelle pasta
- Bring a large pot of water to a boil.
- In a large frying pan over med-high heat, melt the butter.
- Add the shallot and sauté until lightly golden, 2-3 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.
- Add 2 tablespoons salt and the noodles to the boiling water.
- Cook, stirring occasionally to prevent sticking, until al dente, according to 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.
This was delicious! I used large whole button crimini mushrooms, thinly sliced and vadalia <br/>sweet onions. I use Sysco Chicken base. It is strong tasting and a little goes a long way but<br/>it does not have a lot of sodium. To reheat any leftovers, microwave on half power so the creamy sauce does not curdle.