Turkey-Mushroom Stroganoff

5-6 medium shallots

7-10 cloves of garlic (oh yes)

1 1/2 - 2 lbs mushrooms, coarsely sliced or chopped

3 teaspoons thyme

3/4 cup dry white wine*

2 lbs ground turkey

2 tablespoons tomato paste

3 tablespoons paprika

1 tablespoon smoked paprika

3 teaspoons Dijon mustard

1/2 to 3/4 cup broth (mushroom or beef are good options)

1 container (1 lb?) sour cream

-Sautee shallots and garlic (in olive oil or butter, whatever your preference) until soft.

-Add mushrooms, season with salt, pepper, and thyme

-Once the mushrooms soften, release their liquid and start to reduce, add the wine and cook until reduced by half

-Add the ground turkey with some salt and pepper, and brown; stir in the tomato paste and paprika

-Once the turkey is browned and the spices incorporated, stir in the Dijon mustard, add the broth and simmer until the meat is cooked through and tender, and most of the liquid reduced

-Stir in the sour cream and let simmer until heated through and the desired consistency is achieved. Adjust the salt and pepper, and serve over egg noodles or rice.

*The last time I made this it had excess liquid, so here I have reduced the amounts of wine and broth.