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Wednesday, May 22, 2013

Large Portobello Mushroom Stroganoff with Goat Cheese

Whether for company or family, if you're looking for an easy entree to whip up after a busy day, you'll really enjoy this recipe!

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.
                                                   No Beef Here!

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

  1. Cook the noodles per the package directions until al dente and drain.
  2. Clean the mushrooms with a mushroom brush or damp paper towel.  Remove the stems and slice into about 1/2" slices.
  3. Melt the butter in a 12" saute pan, ideally with straight sides, over medium-high heat.
  4. 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.)
  5. 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.
  6. 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.
  7. Deglaze with the beef broth and bring to a simmer.  Decrease the heat to medium-low and cook for 10-12 minutes.
  8. 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.
  9. Stir in the drained noodles.
  10. Garnish with the green onion tops and additional black pepper.  Serve immediately.

Enjoy with a crusty bread and a nice salad.

Printable Recipe

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!


  1. Wish I had some fresh Morel mushrooms for this one, love goat cheese and this sounds great! Kids are adorable!!!!

  2. 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!

  3. 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.
    Cheers :)

  4. Meatless stroganoff-a great idea, especially filled with mushrooms and my favorite...goat cheese!

  5. I think this surpasses the beef version! Sounds amazing, Bonnie!

  6. 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!