Author Adapted by Pam - For the Love of Cooking / Original by Damn Delicious
Equipment
Large pot
Large skillet
Ingredients
8ozegg noodles
2½tbspbutter
12ozmushrooms, sliced thinly
1large shallot, diced
3cloves of garlic, minced
2tspsprigs of thyme leaves
2½tbspflour
¼cupdry white wine
1¾cupbeef broth*** Use vegetable broth for a vegetarian version
1½tspDijon mustard
½-1tspWorchestershire sauce, to taste
Sea salt and freshly cracked pepper, to taste
½cupsour cream
2tbspfresh parsley, chopped
Parmesan cheese, for serving
Instructions
Cook the egg noodles in boiling salted water, per package instructions. Drain.
While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 4 minutes.
Add the shallots and cook, stirring often, for 2 minutes.
Add the minced garlic and fresh thyme leaves and cook, stirring constantly, for 30 seconds.
Add the flour and cook, stirring constantly, for about 2 minutes.
Gradually add the wine and whisk to combine and allow the wine to reduce, about 1 minute.
Add the beef broth, Dijon mustard, and Worcestershire sauce and whisk until well combined. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5 minutes.
Stir in the cooked pasta and sour cream until heated through, about 2 minutes. Add fresh parsley. Taste then season with sea salt and freshly cracked pepper, to taste, if needed. Serve immediately with parmesan cheese on the side. Enjoy.