Creamy Mushroom Stroganoff
Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!
Would you judge me if I told you I had this for 2 straight weeks?
It was not out of choice. See, I had to recipe test this a dozen times. Which means I had mushroom stroganoff everywhere in the fridge. I just couldn’t let it go to waste!
So yes, I consumed all the creamy shells just to make sure you guys had the most perfected stroganoff possible.
But seriously, this stroganoff is amazingly creamy, it’s perfectly rich and it’s dream-worthy buttery. And most importantly, it is loaded with so many mushrooms.
I mean, this is essentially a mushroom cream sauce, which is just bomb.com on its own. You can give me shoe leather with this sauce on top and I’ll devour it no problem.
But no, the pasta shells will be just fine here, right?
Creamy Mushroom Stroganoff
Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 ½ pounds cremini mushrooms, thinly sliced
- 2 large shallots, diced
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
- 2 ½ tablespoons all-purpose flour
- 2 cups beef stock
- 1 ½ teaspoons Dijon mustard
- ¾ cup sour cream
- ⅔ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley 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.
Did you make this recipe?
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Halves well. You can use light sour cream and add to taste and it will still be tasty.
It was great! I would add extra veggies next time. The recipient is a keeper.
Wow!!
This was absolutely amazing! Thank you for trialing it a dozen times to perfect it for us!
I followed your recipe almost to a T (only swapped the shallots for onions and pasta type to Rigatoni)
My husband said it was the best pasta he has ever had.
Do you know if the main sauce can be made slightly ahead of time (day an hour?) – would definitely be great to serve guests one day!
Thanks again!
Steph
Just, well, damn delicious! Even though this recipe and others say to serve immediately, this is one you can definitely get a head start on and finish an hour or so later. My husband gets home late and I’m not eager to cook a full meal by then. You can cook the mushrooms and then take them off the heat. When you’re ready to eat, reheat them and add the rest of the ingredients. I made the Thai peanut noodles the night before and did the same thing. Yum!
I have made several iterations of this recipe and they have all been delicious. Also, to note for those with food allergies, this dish can be made both gluten-free and vegan with appropriate substitutions.
Easy and delicious! I doubled the recipe for 1 pound of wide egg noodles. I will definitely make this dish again!
This is absolutely the best, I could eat it every day. I also think the sauce would make a great topping for a grilled steak
This is was pretty good! I used chicken broth instead of beef stock because that is what I had on hand. I do feel like it needs more vegetables in it like peas or carrots, but it was very tasty. I will likely be making this again with some additional vegetables and thank you for creating yet another great recipe!
I’m eating this right now. So. Damn. Delicious!
So Good!!! I made a few changes based on what I had on hand . . . I used a whole yellow onion instead of shallots. I didn’t have dijon or parmesan so I eliminated them. I used whole wheat fusilli. I used homemade goat milk kefir instead of sour cream. I dished it up on a bed of steamed kale . . . . . looking forward to leftovers!!
Made this tonight and incredibly flavorful.
Only change was instead of pasta used zucchini zoodles!
Stumbled on this recipe when I happened to have a bunch of mushrooms that needed using up. Delicious! I had to make a few substitutions for what I had on hand; but this was a quick weeknight dinner that was so nice and creamy as promised! Thank you!!
Changes:
I has to use broad egg noodles and green onion in lieu of the parsley. I also rough chopped the mushrooms rather than sliced (not that it would affect the taste).
AMAZING! This pasta is amazing and freaking addictive!!!!! one of the best pasta recipes out there
This is absolutely delicious. Made it 3 times so far, but never used the pasta shells (not a fan), used a smaller egg noodle I had on hand. Creamettes Medium Egg Noodle which only takes 6 minutes so I do the noodles last. Used a mandolin to slice the baby bella mushrooms, fyi some stores have pre-sliced. My husband and I LOVE LOVE this recipe. If you don’t have fresh thyme, just 1 teaspoon of dry thyme works just fine. Do your mise en place before you start, (have your ingredients ready), because it’s true, it only takes 30 minutes.
Just absolutely delicious! The only change I made was to use egg noodles instead of shells cause I think they are more flavorful – especially in a dish like this, Thanks for a great recipe!
Amazing !
I decided to add lean ground beef to the recipe and the family loved it. There is a one pot beef stroganoff recipe on this site, but several people complained about the access liquid, so I decided to mash the two recipes together. I added the beef, raw, after step 2, for those interested in trying.
Made this last night and it was amazing! I already want it for breakfast now! haha! My boyfriend loved it too!
Deeeelicious. Loved every mouthful and will definitely make it again, may add some meat in the future.
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***** TERRIFIC! ***** I browned chicken tenderloins and added them in. Also added a smidge of nutmeg, as another commenter recommended. OUT OF THIS WORLD delicious!
Let me start by saying this recipe is just plain delicious and will become a staple in my repertoire! The cook time of 20 minutes was about right, but I wonder in what universe you can slice the mushrooms, dice the shallots, mince the garlic, chop the thyme, grate the Parmesan, and chop the parsley in 10 minutes. That prep took me 30 minutes and I’m no stranger to the kitchen. From start to serve, this dish took me 55 minutes to prepare. Maybe I was supposed to do all of my prep in advance for a mise en place and start the clock from there?
Everyone liked it including my 2 year old. I used an egg slider to slice the mushrooms quickly and bought cheese that was already grated. Didn’t take long for prep.