Mushrooms are delicious and good for you. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free and very low in sodium. They're an excellent source of selenium, potassium, riboflavin, niacin and vitamin D.
Next time you're craving comfort food - make this. Alton Brown's my boyfriend and his recipes are solid. This is a great "meatless Monday" recipe if you use vegetable broth, but Deb goes all in and uses beef stock...and throws in pancetta because, really, why not? Shallots work great in place of the green onions, but, you do as you do.
Alton Brown's Mushroom Stroganoff with Goat Cheese
Yield:
6 to 8 servings
Ingredients:
12 ounces extra-wide egg noodles
3 tablespoons unsalted butter
5 portabella 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 black pepper, freshly ground, plus more for garnish
Directions:
Add the noodles to 4 quarts of boiling water. Cook to al dente, 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. Add the white bottoms 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 green onion tops and additional black pepper. Serve immediately.
Yield:
6 to 8 servings
Ingredients:
12 ounces extra-wide egg noodles
3 tablespoons unsalted butter
5 portabella 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 black pepper, freshly ground, plus more for garnish
Directions:
Add the noodles to 4 quarts of boiling water. Cook to al dente, 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. Add the white bottoms 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 green onion tops and additional black pepper. Serve immediately.
Mushrooms
are low in calories, fat-free, cholesterol-free, gluten-free, and very
low in sodium, yet they provide important nutrients, including selenium,
potassium, riboflavin, niacin, vitamin D - See more at:
http://mushroominfo.com/benefits/#sthash.dZADJBuA.dpuf
Mushrooms
are low in calories, fat-free, cholesterol-free, gluten-free, and very
low in sodium, yet they provide important nutrients, including selenium,
potassium, riboflavin, niacin, vitamin D - See more at:
http://mushroominfo.com/benefits/#sthash.dZADJBuA.dpuf
