Got Shrooms?

I love mushrooms. Love them. When I was pregnant with Avery, I worried that she wouldn't like the same things Kerry and I like. Mushrooms, onions and beans are key staples in our house. Lucky for us, she loves all three. I think beans are by far her favorite , followed by broccoli and then mushrooms.

I also love cookbooks. I have lots of them. Do I use them? Not so much. Do I still buy them? Absolutely. Anyway. One of my 101 in 1001 is to cook something from one of my cookbooks every week. Last night was creamy mushroom stronganoff. It was so.freaking.delicious. I got the recipe from William-Sonoma's FoodMadeFast One Pot book.

This recipe was a hit for me and Avery. I'll try it again when Kerry is home, but I'll add some beef or chicken. Avery had 2 servings of mushrooms, but not a single noodle. I wish I shared her distaste for pasta.

6 T unsalted butter (Yes, I am sure this isn't a Paula Deen recipe)
1 Shallot (I used green onions because that is what I had)
2lbs thinly sliced 'srhooms
2 T flour
1 c dry white wine (and one cup to drink while cooking)
1 c chicken or veggie broth
1/2 c sour cream
2 T fresh parsley (I only had dried, so that is what I used)
S&P to taste
Egg noodles or pappardelle

Melt the butter, add the shallot and saute' for 2-3 mins, add the shrooms and cook for about 5 minutes. Next comes the flour, just stir it in. Add the wine and broth and simmer for about 2 minutes. Remove from heat and add the sour cream and the parsley. Season to taste with S&P. Serve over egg noodles.