With the addition of fresh goat cheese, this twist on traditional beef stroganoff makes a simple, yet delicious light entree or a hearty side dish.
Adapted from Alton Brown's Recipe for Mushroom Stroganoff with Goat Cheese as seen on the Food Network
Serves approx. 6-8
- 12 oz. wide or extra wide egg noodles
- 6/ea. (approx. 12-14 oz.) large portobello mushrooms
- approx. 6 TB salted butter (use 1 TB for each mushroom)
- 1 tsp. kosher salt
- approx. 4 large or 6 small green onions, thinly sliced (separate the white bottoms & green tops--you should have about 1/4 c. ea.)
- 1 TB all-purpose flour
- 14 oz. beef broth
- 8 oz. sour cream (I use reduced fat)
- 4 oz. fresh goat cheese
- 1/2 tsp. freshly ground black pepper, plus more for garnish
- Cook the noodles per the package directions until al dente and drain.
- Clean the mushrooms with a mushroom brush or damp paper towel. Remove the stems and slice into about 1/2" slices.
- Melt the butter in a 12" saute pan, ideally with straight sides, over medium-high heat.
- Increase the heat to high and add the mushrooms. Sprinkle with the salt. Saute the mushrooms until they darken in color, soften and give off their liquid, about 5-6 minutes. (Start with the mushrooms on their sides and cook in batches if necessary.)
- Add the white bottoms of the green onions and saute about 2 minutes. Reduce the heat to medium and remove the pan from the burner for a moment.
- Sprinkle with the flour and mix to combine. Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute.
- Deglaze with the beef broth and bring to a simmer. Decrease the heat to medium-low and cook for 10-12 minutes.
- Blend in the sour cream. Break up the goat cheese and stir in with the black pepper. Partially cover and bring to a simmer over medium heat. Reduce the heat to low and cook until warm, about 2-4 minutes.
- Stir in the drained noodles.
- Garnish with the green onion tops and additional black pepper. Serve immediately.
Enjoy with a crusty bread and a nice salad.
Here's a little photo taken of the grandchildren on Mother's Day...hope yours was wonderful!
Big brother is a little indifferent to baby sister when it comes to technology!
Wish I had some fresh Morel mushrooms for this one, love goat cheese and this sounds great! Kids are adorable!!!!ReplyDelete
What a great and mouth-watering alternative to beef stroganoff..and the addition of goat cheese is brilliant! LOVE the photo of your grandchildren..just too sweet and adorable for words!ReplyDelete
What a delicious recipe! We both like to have a few "meatless days" and to use mushrooms instead of beef is truly brilliant. Lovely grandchildren you must be proud of them.ReplyDelete
Meatless stroganoff-a great idea, especially filled with mushrooms and my favorite...goat cheese!ReplyDelete
I think this surpasses the beef version! Sounds amazing, Bonnie!ReplyDelete
This is a stroganoff to die for. I am always in search of meatless versions as some of my very good friends are vegetarian. Loved this. Bookmarked!ReplyDelete