Mushroom Stroganoff With Goat Cheese Recipes

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MUSHROOM STROGANOFF & GOAT'S CHEESE



Mushroom Stroganoff & Goat's Cheese image

Make and share this Mushroom Stroganoff & Goat's Cheese recipe from Food.com.

Provided by Steven N.

Categories     < 60 Mins

Time 35m

Yield 4 4, 4 serving(s)

Number Of Ingredients 10

12 ounces extra-wide egg noodles
3 tablespoons butter
5 portabella mushrooms, stems removed and sliced
1 teaspoon sea salt
1 bunch green onion (sliced and white bottoms and green tops separated)
1 tablespoon all-purpose flour
14 ounces vegetable broth
8 ounces sour cream
4 ounces fresh goat cheese
1/2 teaspoon black pepper, freshly ground, plus more for garnish

Steps:

  • 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 sauté pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Sauté until they darken in colour, soften and give off their liquid, 5 to 6 minutes. Add the white bottoms of the green onions and sauté 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. 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.

Nutrition Facts : Calories 663.7, Fat 33.2, SaturatedFat 19.3, Cholesterol 148.2, Sodium 883.8, Carbohydrate 71.3, Fiber 5.1, Sugar 7.8, Protein 22.6

MUSHROOM STROGANOFF



Mushroom Stroganoff image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 13

1 tablespoon butter
1 teaspoon oil
2 large onions, chopped
1/4 pound shiitake mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1/4 pound chanterelle mushrooms, sliced
1/4 pound morel mushrooms
Juice from 1/2 lemon
1/2 teaspoon salt
1 teaspoon dried basil
1/2 pint nonfat sour cream
12 ounces cooked pasta, your favorite (I prefer angel hair)
1/3 to 1/2 cup nuts, chopped

Steps:

  • In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

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  • 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.
  • 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 vegetable 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. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.


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