What do you call a mushroom in a fable?
The morel of the story. Ha ha ha…ha.
I didn’t know mushroom stroganoff was a thing. I thought I invented it in my head one morning but when I started Googling, it saddened me to find that once again, I was not the only one with that idea.
Back when we were store hopping for the Indian Chaat ingredients, we picked up a bag of egg Cavatappi at the International market. It worked perfectly for this dish.
Meanwhile as I was making dinner, one of the girls came in and asked to have a snack.
And then when the youngest beast is fed…..
Apparently she’s been raised in said prison….sigh.
Back to dinner. Creamy mushrooms over pasta, how good does that sound?
8 ounces egg noodles of your choice
3 tablespoons unsalted butter
1 1/2 pounds cremini mushrooms, sliced
2 large shallots, diced
Salt and pepper, to taste
3 cloves garlic, minced
4 teaspoons chopped fresh thyme
2 1/2 tablespoons all-purpose flour
2 cups beef stock
1/2 teaspoons Dijon mustard (less is more)
3/4 cup sour cream
2/3 cup freshly grated Parmesan
Crushed red chili flakes, to taste
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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 5-7 minutes or looks like this.
Season with salt and pepper, you can even add your crushed pepper now, if you like heat.
Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute
Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
Stir in pasta and sour cream until heated through, about 1-2 minutes.
Stir in Parmesan until melted, about 1 minute.
Serve immediately but not to the children who will whine about mushrooms. Leave them with their Nutella while you enjoy this delicious meal with a cold glass of Chardonnay!