Mushroom Stroganoff
Ingredients:
16 ounces wide egg noodles
3 tablespoons unsalted butter
1 ½ lbs. mushrooms thinly sliced (Shiitake, Chestnut, or Lion’s Mane)
2 large shallots, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
4 teaspoons chopped fresh thyme
2 1/2 tablespoons all-purpose flour
2 cups beef or veggie stock
1 1/2 teaspoons Dijon mustard
3/4 cup sour cream
2/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Instructions:
Cook pasta and drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots. Stir occasionally until mushrooms are tender and browned (5-7 minutes). Season with salt and pepper to taste.
Stir in garlic and thyme until fragrant (1 minute).
Whisk flour into a few ounces of water until smooth and add to the skillet. Stir until lightly browned (1-2 minutes).
Gradually whisk in stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (4-5 minutes).
Stir in pasta and sour cream. Stir in Parmesan until melted. Add parsley and season with salt and pepper to taste.