Mushroom and Goat Cheese Stroganoff

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add noodles and cook according to package instructions for al dente.

3. 3

   When done drain them and set aside.

4. 4

   Meanwhile, melt the butter in a large saute pan set over medium-high heat.

5. 5

   Increase the heat to high, add the mushrooms and sprinkle with a dash of salt.

6. 6

   Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes.

7. 7

   Add the white bottoms of the green onions and saute 2 to 3 minutes.

8. 8

   Sprinkle in the flour and stir to combine.

9. 9

   Cook until the flour turns into a paste, about 1 minute.

10. 10

    Deglaze the pan by stirring in the beef broth.

11. 11

    Bring to a simmer and decrease the heat to medium-low.

12. 12

    Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper to taste.

13. 13

    Stir to combine and warm through, about 5 minutes.

14. 14

    Add the noodles into the pan and stir to combine.

15. 15

    Dish it up and garnish with the green onion tops and additional black pepper.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.