Creamy Mushroom Stroganoff

In ‘Williams-Sonoma: The Weeknight Cook’

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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
•  salt
•  fresh ground pepper
• 1  lb  wide egg noodles or 1  lb pappardelle pasta

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.