Wild Mushroom Stroganoff With Red Miso

• 1 pound ground beef
• 4 tablespoons butter
• 1 pound wild mushrooms (left whole if small, halved or quartered if larger)
• 1 large shallot, minced
• 4 cloves of garlic, minced
• 1 cup sherry
• 1 cup beef broth (or mushroom/vegetable broth)
• 1 cup sour cream
• 2 tablespoons red miso
• 2 tablespoons soy sauce
• 2 tablespoons dijon mustard
• 1 tablespoon Worcestershire sauce
• 8 ounces dried egg noodles (or about a pound of fresh pasta)
• 1 cup reserved pasta water
• 1/2 cup chopped Italian parsley
• Paprika for garnish

1. In a large, deep sauce pan (we always use our cast iron skillet), cook the ground beef in a little bit of oil over medium high heat, then remove the beef from the pan once it's all cooked through. Don't worry about browning the meat since it'll be cooked a little more later. Set aside.
2. In the same pan over medium high heat, melt the butter, then add the mushrooms. Allow the mushrooms to sear and become golden by not stirring them frequently. While the mushrooms cook, put a pot of water to boil. Once the majority of the mushroom flesh is golden in color, add your shallots and garlic to the pan and saute until the shallots just become translucent.
3. Deglaze the pan by adding all of the sherry and broth. Let this simmer for about 10 minutes, allowing the sauce to reduce and the alcohol to cook off.
4. If using dry noodles, start boiling them about 10-12 minutes before the mushrooms finish cooking. If using fresh noodles, keep in mind that fresh pasta cooks way faster, you'll want to time this step later to make sure your noodles don't sit out and stick together.
5. In a small bowl, whisk together the red miso, soy sauce, dijon mustard, and Worcestershire sauce until everything is smooth and the miso is evenly incorporated. Add the sour cream to this mixture and whisk everything together.
6. Once your sauce has simmered and reduced appropriately, reduce your heat to medium low and add the sour cream mixture to your pan. Stir the sauce together and let it simmer for a few more minutes while you taste the sauce and add salt along with a liberal amount of freshly ground black pepper. If you are cooking this recipe with beef, add it back into the pan as well. While the sour cream is bonding with the sauce is the perfect time to start cooking your fresh pasta if that's what you're using.
7. Once your noodles are done cooking, strain them out and reserve about a cup of the cooking water. Remove your stroganoff sauce from the heat and add the noodles to the pan along with the chopped parsley. Gently stir and fold the noodles into the sauce, making sure that all the noodles get covered in it. The sauce will thicken up a lot during this process, so add splashes of your pasta water to the pan to loosen it up. By the end, everything should be evenly incorporated and the sauce should have a somewhat loose and velvety texture.
8. Serve immediately with a little more freshly ground black pepper along with a dusting of paprika.

ground beef, butter, mushrooms, shallot, garlic, sherry, beef broth, sour cream, red miso, soy sauce, mustard, worcestershire sauce, egg noodles, reserved pasta water, italian parsley, paprika

Taken from food52.com/recipes/77432-wild-mushroom-stroganoff-with-red-miso (may not work)