Introduction
Indulge in a comforting dish that combines the earthy flavors of cremini mushrooms with the creamy richness of sour cream and Parmesan cheese. This creamy mushroom pasta is a delightful treat that is perfect for any occasion, whether it’s a weeknight dinner or a gathering with friends. The recipe’s balance of flavors and textures makes it a quick yet sophisticated meal sure to please everyone at the table.
Detailed Ingredients with measures
8 ounces medium pasta shells
3 tablespoons unsalted butter
1½ 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
2½ tablespoons all-purpose flour
2 cups beef stock
1½ teaspoons Dijon mustard
¾ cup sour cream
⅔ cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Prep Time
Preparation for this dish is straightforward and takes about 10 minutes.
Cook Time, Total Time, Yield
Cook Time: Approximately 20 minutes
Total Time: About 30 minutes
Yield: Serves 4 people
The combination of pasta, sautéed mushrooms, and a creamy sauce creates a fulfilling and hearty meal. Whether enjoyed as a main course or as a side dish, this recipe is sure to become a favorite in your household. Serve it hot, garnished with fresh parsley for an extra touch of color and flavor!
Detailed Directions and Instructions
Step 1: Cook the Pasta
In a large pot of boiling salted water, add the medium pasta shells. Cook according to the package instructions until al dente. Once cooked, drain the pasta well and set aside.
Step 2: Sauté the Vegetables
In a large skillet, melt the unsalted butter over medium-high heat. Once the butter is melted, add the thinly sliced cremini mushrooms and diced shallots. Cook while stirring occasionally for about 5-7 minutes, or until the mushrooms are tender and browned. Season the mixture with kosher salt and freshly ground black pepper to taste.
Step 3: Add Garlic and Thyme
Add the minced garlic and chopped fresh thyme to the skillet. Sauté for about 1 minute, or until the garlic is fragrant.
Step 4: Incorporate Flour
Whisk in the all-purpose flour, cooking for about 1 minute until it becomes lightly browned.
Step 5: Add Beef Stock and Dijon Mustard
Gradually whisk in the beef stock and Dijon mustard. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 4-5 minutes, stirring occasionally, until the sauce is reduced and slightly thickened.
Step 6: Combine Pasta and Sour Cream
Stir in the cooked pasta and sour cream. Heat everything through for about 1-2 minutes.
Step 7: Melt in Parmesan
Add the freshly grated Parmesan to the skillet, stirring until melted, which should take about 1 minute.
Step 8: Garnish with Parsley
Stir in the chopped fresh parsley, and adjust seasoning with additional salt and pepper to taste.
Step 9: Serve
Serve the dish immediately while hot.
Notes
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Fresh Ingredient Suggestions
For added freshness, consider topping the dish with extra chopped parsley or a sprinkle of freshly grated Parmesan before serving.
Flavor Variations
Feel free to customize the recipe by adding other vegetables such as spinach or peas, or by using different types of cheese for varied flavor profiles.
Equipment Needed
Ensure you have a large pot for boiling pasta, a large skillet for sautéing, and measuring cups and spoons for precise ingredient portions.
Cook techniques
Boiling Pasta
Cook pasta in a large pot of boiling salted water to ensure it cooks evenly and absorbs flavor. Follow package instructions for timing to achieve the desired tenderness.
Sautéing
In a skillet, melt butter over medium-high heat. Add vegetables like mushrooms and shallots, stirring occasionally to achieve a golden brown color and enhance their flavor.
Seasoning
Season the sautéed mixture with kosher salt and freshly ground black pepper to elevate the dish’s overall taste.
Flavoring
Add minced garlic and fresh thyme to the skillet; this will infuse the dish with aromatic flavors. Cook until fragrant for about one minute.
Creating a Roux
Whisk in all-purpose flour to the sautéed mixture and cook until lightly browned. This will help thicken the sauce.
Deglazing
Gradually add beef stock and Dijon mustard, bringing the mixture to a boil. This process helps incorporate any browned bits from the bottom of the skillet, adding depth to the flavor.
Simmering
Reduce heat and let the mixture simmer, stirring occasionally, until it thickens slightly. This allows the flavors to meld together.
Incorporating Dairy
Stir in sour cream and Parmesan cheese; this adds creaminess and richness to the dish.
Garnishing
Finish by folding in chopped fresh parsley for color and freshness, enhancing the visual appeal and flavor profile of the dish.
FAQ
Can I use other types of pasta instead of medium pasta shells?
Yes, you can substitute medium pasta shells with other shapes, such as penne or fusilli, but adjust cooking times as needed.
What can I substitute for beef stock?
You can use vegetable broth or chicken stock as alternatives, though the flavor profile will change slightly.
Is there a vegan substitute for sour cream?
Yes, you can use a vegan sour cream alternative or a combination of cashew cream and lemon juice for a similar tangy flavor.
How can I make this dish gluten-free?
Use gluten-free pasta and a gluten-free all-purpose flour blend in place of regular flour.
Can I add other vegetables to this recipe?
Absolutely! Feel free to include other vegetables like spinach, bell peppers, or peas for added nutrition and flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Conclusion
This creamy pasta dish combines the rich flavors of cremini mushrooms, shallots, and thyme, perfectly complemented by the tanginess of sour cream and the depth of beef stock. It is a comforting meal that brings together simple ingredients for a delightful culinary experience.
More recipes suggestions and combination
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Beef Stroganoff
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