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!
I ate all the cream shells to ensure you had the best stroganoff.
This stroganoff, however, is creamy, rich, and buttery. It is also loaded with mushrooms.
This is 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 teaspoons
3/4 cup sour cream
Parmesan freshly grated to a 1/3 cup
Fresh parsley leaves, two tablespoons
According to the package directions, cook pasta in a large pot with salted boiling water. Drain well.
Melt butter over medium heat in a large pan. Add shallots and mushrooms, and cook 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 a minute.
Add flour and whisk until it is lightly browned. This should take about 1 minute.
Whisk in the beef stock and Dijon gradually. Bring to a rolling boil, reduce heat, and simmer, frequently stirring, 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.