Creamy Mushroom Stroganoff

Adapted from https://damndelicious.net/2019/02/06/creamy-mushroom-stroganoff/

Servings: 4

INGREDIENTS

8 ounces medium pasta shells
3 tablespoons unsalted butter
1 1/2 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 1/2 tablespoons all-purpose flour
2 cups beef stock
1 1/2 teaspoons Dijon mustard
3/4 cup sour cream
2/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

STEPS

1) In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2) 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.

3) Stir in garlic and thyme until fragrant, about 1 minute.

4) Whisk in flour until lightly browned, about 1 minute

5) 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.

6) 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.

7) Serve immediately.