Mushroom Stroganoff with Goat Cheese

MMM is going pretty well so far, and this was one of the dishes we liked enough to repeat.  This is an Alton Brown recipe that I did not alter save to use vegetable stock instead of beef stock.  I did not find any change or lack of flavor due to the stock…however, next time I will increase the salt a bit and also double+ the mushrooms.  Recipe below is with my adjustments.  I served this with spicy brussel sprouts.


  • 12 ounces extra-wide egg noodles
  • 3 tablespoons unsalted butter (or SmartBalance, etc)
  • 1 package pre-sliced baby bella mushrooms
  • 1 teaspoon kosher salt
  • 1 bunch green onions, sliced and white bottoms and green tops separated
  • 1 tablespoon all-purpose flour
  • 16 ounces vegetable stock
  • 6 ounces sour cream
  • 4 ounces fresh goat cheese
  • 1/2 teaspoon black pepper, freshly ground, plus more for garnish

Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally.

Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. Add the white bottoms of the green onions and saute 2 to 3 minutes.

Sprinkle in the flour and stir 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. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper.  Taste and adjust seasonings as needed.  Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.

Drain the noodles, add to the pan and stir to combine. Garnish with the green onion tops and additional black pepper. Serve immediately.



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