Ingredients
The following ingredients have 4 Servings
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 1/2 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 1/2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup sour cream
- 2/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instruction
- 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; season with salt and pepper, to taste.
- 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. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
