Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!
5 stars (51 ratings)
Ingredients
8ouncesmedium pasta shells
3tablespoonsunsalted butter
1 ½poundscremini mushrooms, thinly sliced
2large shallots, diced
Kosher salt and freshly ground black pepper, to taste
3clovesgarlic, minced
4teaspoonschopped fresh thyme
2 ½tablespoonsall-purpose flour
2cupsbeef stock
1 ½teaspoonsDijon mustard
¾cupsour cream
⅔cupfreshly grated Parmesan
2tablespoonschopped 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.