Creamy Mushroom Stroganoff

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In ‘williams-sonoma: the weeknight cook’

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Steps

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Bring a large pot of water to a boil.

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In a large frying pan over med-high heat , melt the butter.

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Add the shallot and saut until lightly golden , 2-3 minutes.

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Add the mushrooms and cook , stirring , until they have softened and released most of their liquid , about 5 minutes.

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Add the flour and stir to incorporate.

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Stir in the wine and the broth and cook until the wine evaporates slightly , about 2 minutes.

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Remove from the heat and stir in the sour cream and the 2 tablespoons parsley.

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Season with salt and pepper.

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Add 2 tablespoons salt and the noodles to the boiling water.

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Cook , stirring occasionally to prevent sticking , until al dente , according to package directions.

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Drain , reserving about cup of the cooking water.

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Add the pasta to the mushroom sauce and toss to combine.

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Warm briefly over low heat to blend the flavors.

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Add as much of the cooking water as needed to achieve a nice sauce consistency.

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Garnish with parsley and serve.

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Ingredients

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unsalted butter, shallot, mushrooms, flour, dry white wine, chicken stock, sour cream, fresh flat-leaf parsley, salt, fresh ground pepper, wide egg noodles