Mushroom Stroganoff

Though I love them,  mushrooms tend to be a controversial cooking topic. In my experience amongst friends and family, they definitely fall within the "love-hate" relationship.  Well, for those of you on the "love" side, I'm sure you will appreciate this recipe. 

4 tbs. unsalted butter, divided 

1 large shallot, minced 

1 lb. sliced and cleaned Portabella Mushrooms 

2 tbs. all purpose flour

1 c. dry white wine 

1 c. low sodium chicken broth 

3/4-1  c. sour cream 

1-2 tsp. dijon mustard (optional)

2 tbs. fresh parsley, chopped  

salt and fresh ground black pepper to taste 

1 lb. Wide Egg Noddles or Pappardelle 

• Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.  
• Prior to draining pasta, reserve 1/2 c. pasta water for sauce later. 
• Meanwhile, in a large skillet, melt 1 tbs. butter over medium high heat. 
• Add shallot and saute until golden (2-3 minutes.) 
• Remove shallots from skillet and set aside for later.
• Add remaining 3 tbs. butter to skillet and melt over medium high heat. 
• Add mushrooms to skillet and saute until golden and liquid is released (about 5 minutes.) 
• Return shallots to skillet and stir to combine. 
• Add flour and stir to incorporate. 
• Stir in wine and broth and bring mixture to a boil. 
• Once boiling, reduce heat to a simmer and cook until liquids are reduced by half. 
• Remove from heat and whisk in sour cream, dijon mustard (if using) and fresh chopped parsley. Adjust to tastes as necessary if you like the richer flavor of sour cream, the mustard, etc. 
• Season to taste with salt and pepper. 
• Drain pasta reserving 1/2 c. water. Stir in 1/2 c. water to sauce until smooth. 
• Toss cooked pasta with sauce and serve hot. 

(Recipe inspired by with variations from Williams Sonoma "Food Made Fast: One Pot" meals.)