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

Ingredients

• 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

Directions

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!

Baby Portobello Saute with Feta Cheese

Looking to expand your side dish repertoire?  Here's a fabulous fall and winter accompaniment for your entrees, which just happens to be very easy and healthy too!  It would go great with beef or chicken entrees and creamy pasta dishes also.  This portobello saute is so good, it's hard to stop eating it...but that's okay, because it's so low in calories!

                                      So Good and So Good For You...

                                               It's All In The Prep!                                                                  
                                         

Inspired by recipe for Mushroom Medley by Jenny McGlown, R.D. L.D., CDE, Atlanta, GA

Approx. 2-3 large servings

Ingredients

• 1 TB extra virgin olive oil
• 1 TB water
• 1 tsp. minced garlic
• 1/2 c. diced red onion (about 1/2 onion)
• 1 (8 oz.) pkg. fresh, baby portobello mushrooms, cleaned* and sliced
• 2/3 c. cleaned & diced tomato on the vine (about 1 medium tomato)
• 2 slices crumbled, cooked bacon (I use turkey bacon)
• 1/4 c. low-fat feta cheese
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

*Tip
Clean the mushrooms by wiping with a damp paper towel or dry mushroom brush--do not wash.

Directions

1. In a large frying pan, saute the garlic and onion in the olive oil and water over medium heat until tender.
2. Add the baby portobello slices and tomato and simmer over medium heat for 6 minutes, stirring occasionally.
3. Turn the burner off and stir in the bacon, feta cheese, salt and pepper.
4. Serve warm.  Leftovers can be refrigerated and reheated on the stove over medium-low heat.

If you've got some hungry diners, they'll enjoy it so much, you just might want to double the recipe!

Printable Recipe

Thought you might enjoy this update of my, now 14 and 1/2 mo. old, granddaughter with her dad (my son-in-law).  Her mom likes to plant a bow on a sprig of what they refer to as her Conan O'Brien hair!

                                   Loving That Wind Against My Face!

                                                Happy Fall Y'All!