Creamy Mushroom Stroganoff from The Weeknight Cook by Brigit Binns

Name: Creamy Mushroom Stroganoff from The Weeknight Cook by Brigit Binns
Ingredients: Flour, 2 tablespoons; Dry white wine, 1 cup (8 fl oz/250 ml); Chicken or vegetable broth or stock, 1 cup (8 fl oz/250 ml), homemade or purchased; Sour cream, ½ cup (4 oz/125 g); Fresh flat-leaf (Italian) parsley, 2 tablespoons minced, plus more for garnish; Salt; freshly ground pepper; Wide egg noodles or pappardelle, 1 lb (500 g); Unsalted butter, 6 tablespoons (3 oz/90 g); Mixed mushrooms, such as stemmed shiitake, oyster, and cremini, 2 lb (1 kg), thinly sliced; Shallot, 1 large, thinly sliced

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Make the sauce Bring a large pot of water to a boil. In a large frying pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2–3 minutes. Add the mushrooms...

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Ingredients

Flour, 2 tablespoons
Dry white wine, 1 cup (8 fl oz/250 ml)
Chicken or vegetable broth or stock, 1 cup (8 fl oz/250 ml), homemade or purchased
Sour cream, ½ cup (4 oz/125 g)
Fresh flat-leaf (Italian) parsley, 2 tablespoons minced, plus more for garnish
Salt
freshly ground pepper
Wide egg noodles or pappardelle, 1 lb (500 g)
Unsalted butter, 6 tablespoons (3 oz/90 g)
Mixed mushrooms, such as stemmed shiitake, oyster, and cremini, 2 lb (1 kg), thinly sliced
Shallot, 1 large, thinly sliced