Daily Archives: May 9, 2013

BEST THING I EVER MADE SERIES: MUSHROOM STROGANOFF

Posted in Pasta & Noodles by

As I mentioned before, one of the few shows I still enjoy in the FoodTV Network is the series “Best Thing I Ever Made“.  The list of dishes I’d like to make from that show is shamelessly long,  but I keep tuning in and making the list longer.  This meatless take on stroganoff is another great recipe by Alton Brown, featured in the episode “Updated Classics“.   Heads up: the fact that it is meatless does not make it a light meal!  The sauce is very rich with cream and goat cheese, the Portobello mushrooms play the meat part better than I expected.

served

MUSHROOM STROGANOFF WITH GOAT CHEESE
(from Alton Brown, Best Thing I Ever Made)

12 ounces extra-wide egg noodles
3 tablespoons unsalted butter
5 Portobello mushrooms, stems removed and sliced
1 teaspoon kosher salt
1 bunch green onions, sliced and white bottoms and green tops separated
1 tablespoon all-purpose flour
14 ounces beef broth
8 ounces sour cream
4 ounces fresh goat cheese
1/2 teaspoon ground black pepper
fresh parsley leaves, minced, to taste
.
Cook the noodles al dente, according to package instructions. 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 parts 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. 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 parsley. Serve immediately.
.
ENJOY!
.
to print the recipe, click here
.

cooking

Comments:  I had no idea that one could find some episodes of FoodTV on the net, without interruption for commercials. If you want to see Alton in action, click here.   He used an interesting method to cook the pasta, starting it in COLD water. I wanted to try it, but completely forgot about it and cooked my noodles the normal way.   Check the link for the recipe in the FoodTV site for his version, or watch the episode in which he explains the rationale for doing it this way.

This was a very substantial and filling pasta. It could be a vegetarian-friendly entrée if you skipped the beef broth and used a veggie broth instead, but I don’t think it would be nearly as good.  I used home-made beef broth from our freezer. I actually like to call it “liquid gold”.  It’s labor-intensive to prepare, but it does shine in a recipe like this one.   It gave amazing depth of flavor to the Portobello mushrooms.   This would be a wonderful dish for a dinner party, by the way.  The sauce can be made in advance, all you have to do is cook the noodles and awe your guests…   😉

ONE YEAR AGO: Tomato Sourdough

TWO YEARS AGO: Gamberetti con rucola e pomodori

THREE YEARS AGO: Flirting with Orzo