Ted Lasso’s Shortbread Biscuits

My friend, Kimberlin, just shared this with me:

– 2 sticks / 1 c. unsalted butter (softened)
– 3/4 cup powdered sugar
– 2 cups flour
– 1/4 tsp salt

Beat butter and sugar until fluffy. Add flour and salt and mix on low (just until combined – do not over mix). I lined an 8×8 baking pan with parchment paper and greased the paper. Press the mixture into the pan evenly (the dough is sticky, so wet your fingers during the process to keep it from sticking to you). Refrigerate for about 30 minutes and then bake at 300 degrees for about 45 min (or until Golden brown). Cool and cut into sticks.

Mushroom Paprikash

3 Tbsp. unsalted butter
1 lb. cremini mushrooms, quartered
1/2 tsp. caraway seeds
2 c. yellow onion, thinly sliced
2 Tbsp. tomato paste
1 tsp. sweet Hungarian paprika
3/4 c. dry white wine
1/2 c. sour cream or plain yogurt
1/4 c. chopped fresh dill
1/2 tsp. salt
Pappardelle or other wide. flat noodles.

In a wide fry pan over medium heat, melt 2 Tbs. of the butter. Add the mushrooms, caraway seeds and 1/2 tsp. salt, and sauté until the mushrooms release their liquid and begin to brown.

Add the onion and sauté until the onion is tender and browned. Stir in the tomato paste and paprika and cook for 1 minute. Reduce the heat to medium, add the wine and simmer until about half the liquid has evaporated and the sauce has thickened. Cover and set aside.

Cook pasta until al dente according to the package instructions. Place the pasta in a large serving bowl and toss with the remaining 1 Tbs. butter. Fold the sour cream and dill into the mushroom sauce and season to taste with salt and pepper. Toss with drained pasta.