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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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.
Can this be frozen?
Your Title says it all. I chose your recipe online to make my girlfriend her favourite meal. It was quick and easy to follow. It was absolutely gorgeous. I will be following a lot more of your recipes in future. Thanks you have helped me be in the Missis’s good books
Justin
Both my husband and I freaking loved it! It was easy to make and delicious. One comment, though. I love your recipes, but have a tough time with your website pop ups. They’re frustrating!
I’m so glad this was such a hit for you!
As for the pop-ups, I’m so sorry to hear about your frustration. Please understand that these ads keep my recipes completely free of charge to my amazing readers like yourself, allowing us to develop recipes and test them and re-test them to make sure they are absolutely perfect.
I’m definitely going to make this but 2 changes will be chicken or vegetable stock and adding a dash of nutmeg. Trust me, nutmeg will add a kind of je ne sais quoi to it. Will give it a very upscale flavour.
That sounds amazing!
This was amazing!! Ate it for a few days and shared it with a coworker who helped finish it off. She loved it just as much! Would eat this over and over again
Now i know whey your blog has its name. This is damn delicious!!
We try to live up to the name! 🙂 Thanks, Receita!
This was delicious. I added the sauce to each individual pasta dish as I knew there would be leftovers and it is easier to reheat on the stove top separately as I don’t have a microwave. Also added chopped spinach and roasted red peppers because I can never get enough veggies. Definitely a keeper.
Thank you so much for sharing your version with us, Kari!
Made this last night and my husband fell in love with me all over again 🙂
Awwww, we love that!
Delicious! This is the 3rd recipe I have made from your site this week, and they have all been hits. (Ham and cheddar scones and sun dried tomato chicken were the other two.) I had to use regular mustard and dried thyme, but it was still really tasty! Very filling with all the pasta, but it really hit the spot.
Awesome!
This was an incredible dish! Very flavorful, easy to make-I loved the creamy blend of everything! Thanks!
It’s such a good one. Glad you liked it!
Made this for the hubs and we loved it!! However, I replaced 8 ounces of the cremini mushrooms with cooked shredded stew meat which kicked it up a notch. Also didn’t have dijon so I use some grainy pub mustard I had and used dried thyme.
Great improvising! Thanks for sharing.
This was fantastic! I’m recently married and my husband who hates mushroom loved it! I used bow ties 🙂
Amazing!
Can this be frozen and reheated?
Our family gave this a 10/10!! Second time making it and it’s just as good as the first time.
We love it!
Amazing… quick, easy and smelled and tasted divine. We had portobellos and I added ground pork. I could have this every week.
That’s awesome!
So good!! Made this for my family on Valentine’s and it was a hit!! Definitely adding this into my dinner recipe rotation!
It’s such a great Valentine’s dinner!
Haven’t made it yet but will as soon as I can get to the store. I know it will be great, as previous recipes have been.
My question to you is have you ever given any thought to posting ideas for accompniaments to the dish posted? Betcha many readers would be open to it.
Thanks for your really wonderful recipes! Keep ’em coming!!
I just wanted to say that all the recipes I have tried here have turned out amazing! My family loved this so much, and any dish I try on your site is guaranteed amazing! I was wondering though, is there anyway you could post more nutrition facts for your recipes? Even a rough estimate would be great! Thanks so much!
Hi Ellaina, thanks so much for sharing! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
What a keeper! Delicious! My mom and sister say this is restaurant worthy. I used onions, only had grainy mustard, and no thyme or parsley. So I can only imagine how much better it could be. Thanks
That’s great! Thanks for sharing!
Can you use Greek yogurt instead of sour cream? Also I don’t like thyme , more parsley?
Yes, you can absolutely make these changes but as always, please use your best judgment when making substitutions and modifications.