Description
A comforting vegetarian stroganoff made with sautéed cremini mushrooms, shallots, thyme, and a creamy Parmesan–sour cream sauce tossed with tender pasta shells.
Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 ½ pounds cremini mushrooms, thinly sliced
- 2 large shallots, diced
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
- 2 ½ tablespoons all-purpose flour
- 2 cups beef stock (or vegetable stock)
- 1 ½ teaspoons Dijon mustard
- ¾ cup sour cream
- ⅔ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook pasta shells in salted water until al dente. Drain and set aside.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and cook until browned and moisture has evaporated.
- Stir in shallots, season with salt and pepper, and cook until softened.
- Add garlic and thyme; cook until fragrant, about 30 seconds.
- Sprinkle flour over mushrooms and stir well. Cook for 1–2 minutes.
- Gradually add stock, stirring constantly. Simmer until slightly thickened.
- Lower heat and stir in Dijon mustard, sour cream, and Parmesan until smooth.
- Add cooked pasta and toss to coat evenly.
- Remove from heat and garnish with parsley before serving.
Notes
- Brown mushrooms well for deeper flavor.
- Add a splash of pasta water if the sauce becomes too thick.
- Use freshly grated Parmesan for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes