Mushroom Stroganoff
A rich and creamy pasta dish that comes together quickly. Everyone will be coming back for seconds when you serve this up.
Equipment
- large skillet
Ingredients
- 12 oz bow tie pasta
- 1 cup reserved pasta water
- 16 oz button or cremini mushrooms, sliced
- 2 tbsp butter
- ½ large onion, diced
- 1 tsp Kosher salt
- ½ tsp pepper
- 1 tsp thyme
- 1 tsp mushroom seasoning powder
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 3 tbsp flour
- 1 cup half & half, or whole milk
- ½ cup sour cream, bring to room temperature
- 1 tbsp fresh parsley, chopped
Instructions
- Set out sour cream to allow it to come to room temperature.
- Cook noodles according to package directions. Reserve 1 cup of the pasta water. Drain noodles and set aside.
- In a small jar, combine half & half with the Dijon mustard, Worcestershire sauce and flour. Screw on lid and shake to combine, until there are no lumps. Set aside.
- Divide mushrooms and finely chop about 1 cup of the mushrooms. Set aside.
- Heat butter in a large skillet over medium heat.
- Add the diced onion and season with salt and pepper as the onions cook. Sauté for 3-4 minutes until translucent, stirring frequently.
- Add the sliced mushrooms to the pan and cook until they release their liquid and begin to brown along the edges, about 7-8 minutes.
- Add the finely chopped mushrooms and continue to cook for another 5-6 minutes. Sauté until all the juices have cooked off.
- Add minced garlic, mushroom seasoning, and thyme to the pan and cook until fragrant about 1 minute.
- Add the reserved flour/mustard/cream sauce to the skillet. Cook, stirring often until sauce thickens. Scrape up any browned bits in the bottom of the pan.
- Add reserved pasta water a little at a time until sauce is the thickness you like. Reduce heat and simmer until sauce is creamy and smooth, about 2-3 minutes.
- Remove skillet from heat. Add the sour cream to the sauce in the skillet. Stir together until smooth and creamy.
- Stir in cooked pasta until coated with the sauce.
- Serve topped with a sprinkle of chopped parsley.
Notes
TIP: If sauce gets too thick as it cooks, thin it out by adding a little more water to the sauce.