Monday, October 28, 2013

Mushroom Stroganoff

Sometimes, food lurks in the freezer or refrigerator for a wee bit too long. Like the goat cheese I recently re-discovered. We bought it at Costco and we used one of two logs. One day I pulled the remaining cheese log out to inspect it and realized it had a 'best by' date in mid-September. Oops. It was still good, it hadn't been opened, but it's a culinary sin to waste goat cheese, so we started thinking about what to do with it (besides crumbling it on a salad or tomato tart).
The solution: Mushroom Stroganoff with Goat Cheese from Alton Brown. I love beef stroganoff. The sauce, that's what I love. Beefy, creamy, tangy. Mixed with pasta. Perfect for these colder evenings. Beef free stroganoff is just as tasty and satisfyingly warming.
This is super easy to make. Simmer mushrooms, add onions, add broth, stir in sour cream and goat cheese, spoon over noodles, and enjoy.
This is so good! It tastes just like the beef stroganoff I used to make, but with a bit of goat cheese tang (perhaps because we used a very generous 4 oz of goat cheese). The portabellas are just as meaty and filling as beef. We made it Sunday afternoon, intending to simply divide it in half and re-heat it during the week. I wanted to take photos in the daylight so of course after taking photos I had to sample it... and then I couldn't stop. I ended up eating about half the dish in the photo as an 'appetizer.'
The only change we made from the recipe is using a leftover half a white onion instead of green onions.

This is definitely a make again meal. It reheats well, too (we kept the glass casserole lid on while re-heating for 30-45 minutes at 350).

Recipe here.

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