Mushroom Stroganoff with Goat Cheese

I watch a lot of Food Network shows. Most of the time, they're not very vegetarian-friendly. Whether it's a straight forward cooking show like Barefoot Contessa or something like Top Chef, everyone's always like "Here, I made this dish with bacon, duck fat, and bone marrow - enjoy." No thanks. However, once in a while, I find a dish that I can make at home, and this is one of them, courtesy of my favorite celebrity chef, Alton Brown (here's the Food Network link).

Mushroom Stroganoff with Goat Cheese

Ingredients:
12 ounces wide egg noodles
3 tablespoons butter
5 portabella mushrooms, sliced with stems removed (I was able to find some already sliced and packaged)
1 bunch green onions, sliced with white bottoms and green tops separated
1 tablespoon all-purpose flour
14 ounces vegetable broth (Alton calls for beef stock, but obviously I substituted)
8 ounces sour cream
4 ounces plain goat cheese
salt and pepper

Serves: Alton says 6 - 8, but those would be really small portions, so we split it into 4 (Calories: 541 per serving, when split in 4); Prep time: 10 minutes; Cooking time: about 30 minutes

Directions:
1. Add the egg noddles to 4 quarts of cold water (On the show Alton said that, yes, this goes against everything you've been taught to do, but if Alton says to do it, that's what I'll do), cover, and place over high heat. Cook for about 20 minutes, stirring occasionally.

2. Melt the butter in a large pan over medium-high heat. Increase the heat to high, add the mushrooms, and sprinkle with salt.

3. Saute the mushrooms until they darken in color and soften, about 5 to 6 minutes. Add the white bottoms of the green onions and saute an additional 2 to 3 minutes.

4. Sprinkle in the flour and stir to combine. Cook until the flour disappears, about 1 minute. Deglaze the pan with the vegetable broth.

5. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes.

6. Add the sour cream and goat cheese, and sprinkle with pepper. Stir to combine.

7. Partially cover and bring to a simmer, cook for about 2 to 4 minutes.

8. Drain the noodles, add to the mushroom mixture, and stir to combine.

9. Serve and garnish with the green onion tops.

Recipe Review: Alton Brown does not disappoint! You can really taste the goat cheese (which happens to be my favorite kind of cheese). It was absolutely delicious! We all agree that this recipe is a keeper. It was also pretty easy to make and the prep was super fast.

Happy eating.

Cheers,
Emma

P.S. The cute animals for this post are my dogs, Phoebe and Zoë.