Pork and Mushroom Stroganoff
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Ingredients
- to taste Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 pound (225 g) ground pork
- 1 pound (455 g) (about 6 cups) button mushrooms, sliced
- 3 (about 1 1/2 cups/175 g) medium shallots, thinly sliced
- 3 garlic cloves, chopped
- 12 ounces (340 g) whole-wheat fettuccine or linguine
- 1/4 packed cup chopped fresh flat-leaf parsley leaves
- 1/4 cup (60 ml) sour cream
- 2 tablespoons fresh lemon juice
Instructions
- 1
Bring a large pot of water to a boil and salt it generously—1 tablespoon should do.
- 2
While the water comes to a boil, heat the oil in a large skillet over medium-high heat. Add the pork and season with 3/4 teaspoon each salt and pepper. Cook, stirring occasionally and breaking up clumps, until the pork is golden brown and cooked through, 6 to 8 minutes. Use a slotted spoon to transfer the pork to a shallow bowl. Leave the fat in the pan.
- 3
Add the mushrooms to the pan along with the shallots, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook over high heat, stirring often, until the mushrooms are golden brown and the shallots are tender, 10 to 12 minutes. Continue to cook over high heat to let any liquid evaporate and the mushrooms to brown.
- 4
While the mushrooms cook, add the pasta to the water and cook until just barely tender; the timing will depend on the brand of pasta you bought. Using a heatproof liquid measuring cup, scoop out 1 cup (240 ml) of the pasta cooking water and reserve. Drain the pasta.
- 5
Add the pasta, pork, and the reserved pasta water to the pan. Toss constantly with tongs over medium heat until the pasta is completely cooked through, 2 to 3 minutes more.
- 6
Remove from the heat and stir in the parsley, sour cream, and lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve hot.
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