Mushroom Stroganoff for 2 or 3

In a large fry pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 7 minutes.

Add the flour and stir to incorporate. Stir in wine and broth and cook until most of the alcohol has evaporated, about 4 to 5 minutes.

Remove from the heat, and stir in the paprika, sour cream and the 2 Tablespoons chives and season with salt and pepper. Set aside while you boil noodles for pasta.

Bring a large pot of water to a boil over high heat. Add 1 Tablespoon salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until a little past al dente according to the package instructions.

Drain the pasta, portion on plates, and spoon heated stroganoff over the pasta, sprinkling some chopped chives for garnish.

Enjoy! :)