My husband used to be a consultant which meant a lot of his weekdays were spent in a different city or country. On those days I would usually foodnetwork.com my meals. That means spending hours searching recipes, reading reviews and walking to the neighborhood Rabba for ingredients. This Mushroom Stroganoff from Alton Brown was a favourite, but it got supplanted by the Garlicky Mushroom Pasta my kids love.
Recently I took the Mushroom Stroganoff out for a whirl and was happy to rediscover that I still enjoy it. My 4yo protested with great enthusiasm, insisting that she doesn’t like mushrooms (umm since when). She then finished her bowl, then perched on the island and ate most of the mushrooms out of the pot. Sigh. Kids.
Speaking of kids the classic flavors of stroganoff – the sour cream + beef broth – seem familiar from when I was a child but I can’t place exactly who made it. Traditionally it is made with beef, but I prefer this far quicker Mushroom Stroganoff. The beefy flavor is preserved thanks to the broth and the mushrooms cook so quickly! Alton Brown suggests serving it with goat cheese and while that definitely adds to the flavor more often than not I will skip it. Partially because I forgot to buy it the first time I made it and didn’t miss it. Plus I am desi and have snuck in some diced green chillies there for flavour …. shhhhh.
- 12 ounces extra-wide egg noodles
- 3 tablespoons oil or butter for cooking
- 5 Portobello mushrooms
- 3/4-1 teaspoon salt
- 1 bunch green onions
- 1 tablespoon all-purpose flour
- 14 oz beef broth
- 8 oz sour cream
- 2 green chillies (optional)
- 2 ounces fresh goat cheese
- 1/2 teaspoon ground black pepper
- fresh parsley leaves minced, to taste
Bring a large pot of salted water to boil and cook egg noodles until al dente (don't overcook!) according to package directions. Drain when done and keep aside.
While the water is boiling slice your mushrooms, chop your scallions (green and white parts, but keep separate), and dice your green chillies
Melt the butter or heat the oil in a saute pan and add the mushrooms
Saute for 5-6 minutes. They will darken and give off a delicious smelling liquid.
Add 1/2 tsp of salt, the white part of the scallions, and the minced green chillies to the mushrooms, saute for 2 minutes
Sprinkle the flour over, stir to combine and cook, stirring frequently for a minute
Add the beef broth, bring to a boil and simmer for 10 minutes
Take off the heat and add the sour cream, pepper and 1/4 tsp salt.
Mix in the cooked noodles and half the remaining green parts of the scallions
Taste and adjust seasoning with additional salt/pepper. If you are using goat cheese then remember that it is salty!
To Serve: Break your goat cheese into chunks and scatter over the egg noodles, top with remaining scallions and a grinding of black pepper.
If you are using a broth that is salty then hold off on seasoning until the end!