I had no choice. This recipe was tested a dozen different times. This meant I had mushroom-stroganoff all over the fridge. I couldn’t waste it!
Yes, I ate all the cream shells to ensure that you had the best stroganoff.
This stroganoff, however, is absolutely creamy, rich, and buttery. It is also loaded with mushrooms.
This is basically a mushroom cream, which on its own is bomb.com. This sauce is so good that you can serve me shoe leather, and I will eat it.
- 8 ounces medium pasta shells
- Three tablespoons of unsalted butter
- Cremini mushrooms, thinly cut to 1 1/2 pounds
- Two large shallots, diced
- To taste, add Kosher Salt and freshly ground Black Pepper
- Three cloves garlic, minced
- Fresh thyme chopped into four teaspoons
- All-purpose flour, 2 1/2 tablespoons
- Two cups of beef stock
- Dijon Mustard, 1 1/2 tsp.
- 3/4 cup sour cream
- Parmesan freshly grated to a 1/3 cup
- Fresh parsley leaves, two tablespoons
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Melt butter over medium heat in a large pan. Add shallots and mushrooms, and cook, stirring occasionally, until the mushrooms are soft and browned (about 5-7 minutes). Season with salt and black pepper to taste.
- Stir in garlic, thyme, and rosemary until fragrant. This should take about 1 minute.
- Add flour and whisk until it is lightly browned. This should take about a minute.
- Whisk in the beef stock and Dijon gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 4-5 minutes or until the sauce is reduced and slightly thickened.
- Stir in the pasta and sour cream until heated, approximately 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Add parsley and season to taste with salt and pepper.
- Serve immediately