Total Time
45mins
Prep 30 mins
Cook 15 mins

In ‘Williams-Sonoma: The Weeknight Cook’

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil.
  2. In a large frying pan over med-high heat, melt the butter.
  3. Add the shallot and sauté until lightly golden, 2-3 minutes.
  4. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
  5. Add the flour and stir to incorporate.
  6. Stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes.
  7. Remove from the heat and stir in the sour cream and the 2 tablespoons parsley.
  8. Season with salt and pepper.
  9. Add 2 tablespoons salt and the noodles to the boiling water.
  10. Cook, stirring occasionally to prevent sticking, until al dente, according to package directions.
  11. Drain, reserving about ½ cup of the cooking water.
  12. Add the pasta to the mushroom sauce and toss to combine.
  13. Warm briefly over low heat to blend the flavors.
  14. Add as much of the cooking water as needed to achieve a nice sauce consistency.
  15. Garnish with parsley and serve.
Most Helpful

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.

Montana Heart Song December 10, 2013