Creamy Mushroom Stroganoff - cooking recipe

Ingredients

6 tablespoons unsalted butter
1 large shallot, thinly sliced
2 lbs mushrooms, thinly sliced (mixed-shiitake, oyster, cremini)
2 tablespoons flour
1 cup dry white wine
1 cup chicken stock or 1 cup vegetable stock
1/2 cup sour cream
2 tablespoons fresh flat-leaf parsley, minced
salt
fresh ground pepper
1 lb wide egg noodles or 1 lb pappardelle pasta

Preparation

Bring a large pot of water to a boil.
In a large frying pan over med-high heat, melt the butter.
Add the shallot and saute until lightly golden, 2-3 minutes.
Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
Add the flour and stir to incorporate.
Stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes.
Remove from the heat and stir in the sour cream and the 2 tablespoons parsley.
Season with salt and pepper.
Add 2 tablespoons salt and the noodles to the boiling water.
Cook, stirring occasionally to prevent sticking, until al dente, according to package directions.
Drain, reserving about 1/2 cup of the cooking water.
Add the pasta to the mushroom sauce and toss to combine.
Warm briefly over low heat to blend the flavors.
Add as much of the cooking water as needed to achieve a nice sauce consistency.
Garnish with parsley and serve.