D: We haven’t done Stroganoff in ages; not sure I’ve had it since I moved to Toronto, so it seemed like a good recipe to have a go. It’s a meatless variation, using Mushrooms only, which is a novel change. It’d be healthier if it wasn’t for all the sour cream & cheese.

Ingredients:##

• 10oz extra-wide egg noodles
• 2 TBsp unsalted butter
• 5 portobello mushrooms, stems and gills removed, thinly sliced
• 1 tsp kosher salt
• 10 scallions, thinly sliced, white bottoms and green tops separated
• 1 TBsp all-purpose flour
• 14oz beef broth
• 1 C sour cream
• 4oz goat cheese
• 1/2 tsp freshly ground black pepper

Directions:##

• Melt 1 TBsp of the butter in a 10in straight-sided sautee pan over medium-high heat
• Increase the heat to high, add half the mushrooms, sprinkle with 1/2 tsp salt
• Sautee for 5-6 minutes, until the mushrooms darken and reduce in volume to half, remove from pan and set aside

• Repeat with the remaining 1 TBsp of butter, remaining mushrooms, remaining 1/2tsp salt, white bottoms of green onions
• After having cooked this batch of mushrooms, add the first batch to the pan, sprinklin in the flour, stir to combine and cook for ~ 1 minute
• Deglaze the pan with the beef broth and allow to reach a simmer; turn down to low and cook for 10-12 minutes to reduce the liquid
• Start boiling water and cook the pasta as directed by the package, while the mushrooms cook down, you have time to prep your pasta so everything lines up
• Add the sour cream, goat cheese, and pepper to the sauce, stir to combine. Bring to a simmer and cook, covered, for 2-4 minutes
• Drain the noodles, stir gently into the mushroom mixture and turn onto a plate to serve

Verdict##

D: It was great, I can deal with the lack of beef. I added a little bit of extra flour, jumping the gun, and overthickened it a bit, but it will be perfect as directed. A very good pasta; super cheap without meat as well. I think we’ll make it again. Reasonably fast… kind of…. healthy if you don’t want to eat red meat, and tasty.