CREAMY MUSHROOM STROGANOFF

CREAMY MUSHROOM STROGANOFF 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 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.