Creamy Mushroom Stroganoff

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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