Creamy Mushroom Stroganoff

I find a pasta dinner to be extremely comforting and soothing, particularly when it can be on the table in 30 minutes or less. This pasta dish, while meatless, is not vegetarian because of the inclusion of beef stock, but it is that very beef stock that makes all the difference. The mushrooms make it earthy, meaty, and so delicious. The orecchiette pasta — one of my favorites — is the perfect choice here, because those ample shells will hold every bit of saucy goodness.

Creamy Mushroom Stroganoff

 Adapted from Damn Delicious

8 oz. orecchiette pasta
3 T. unsalted butter
1 11-oz. pkg. cremini mushrooms, thinly sliced
2 large Melissa’s shallots, chopped
1/2 teaspoon Montreal Steak Seasoning
3 cloves garlic, minced
1 t. dried French thyme
2½ T. flour
2 c. beef stock
1½ t. Dijon mustard
¾ c. sour cream
2/3 c. freshly grated Parmesan
2 T. chopped fresh parsley

In a large pot of boiling salted water, Cook pasta according to package directions; drain.

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 to 7 minutes. Stir in steak seasoning. Stir in garlic and thyme until fragrant, about one minute.

Whisk in flour until lightly browned, about one minute. Gradually whisk in beef stock and Dijon mustard. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4 to 5 minutes

Stir in prepared pasta and sour cream until heated through, about 1 to 2 minutes. Start in Parmesan until melted, about one minute. Stir in parsley. Season with salt and pepper to taste, if desired.

Serve immediately. Makes four servings.

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If you are a mushroom and pasta lover, try this Mushroom Spinach Alfredo.

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