Pork and Mushroom Stroganoff

Ingredients

• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• ½ pound (225 g) ground pork
• 1 pound (455 g) button mushrooms, sliced (about 6 cups)
• 3 medium shallots, thinly sliced (about 1½ cups / 175 g)
• 3 garlic cloves, chopped
• 12 ounces (340 g) whole-wheat fettuccine or linguine
• ¼ packed cup chopped fresh flat-leaf parsley leaves
• ¼ 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 with 1 tablespoon salt.
2. While the water heats, warm the olive oil in a large skillet over medium-high heat. Add the pork and season with ¾ teaspoon each salt and pepper. Cook, stirring occasionally and breaking up clumps, until golden brown and cooked through, 6 to 8 minutes. Transfer the pork to a shallow bowl with a slotted spoon, leaving the fat in the pan.
3. Add the mushrooms, shallots, garlic, 1 teaspoon salt, and ¼ teaspoon pepper to the pan. Cook over high heat, stirring often, until the mushrooms are golden and the shallots are tender, 10 to 12 minutes. Continue cooking until the liquid evaporates and the mushrooms brown.
4. While the mushrooms cook, add the pasta to the boiling water and cook until just barely tender. Reserve 1 cup (240 ml) pasta water, then drain the pasta.
5. Add the pasta, pork, and reserved pasta water to the skillet. Toss constantly over medium heat until the pasta is completely cooked through, 2 to 3 minutes more. Remove from the heat and stir in the parsley, sour cream, and lemon juice. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve hot.