Large Portobello Mushroom Stroganoff with Goat Cheese ~ By Bonnie Banters

Adapted from Alton Brown's Recipe for Mushroom Stroganoff with Goat Cheese as seen on the Food Network

Serves approx. 6-8


  • 12 oz. wide or extra wide egg noodles
  • 6/ea. (approx. 12-14 oz.) large portobello mushrooms
  • approx. 6 TB salted butter (use 1 TB for each mushroom)
  • 1 tsp. kosher salt
  • approx. 4 large or 6 small green onions, thinly sliced (separate the white bottoms & green tops--you should have about 1/4 c. ea.)
  • 1 TB all-purpose flour
  • 14 oz. beef broth
  • 8 oz. sour cream (I use reduced fat)
  • 4 oz. fresh goat cheese
  • 1/2 tsp. freshly ground black pepper, plus more for garnish

©Bonnie Banters™.  All rights reserved.

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  1. Cook the noodles per the package directions until al dente and drain.
  2. Clean the mushrooms with a mushroom brush or damp paper towel.  Remove the stems and slice into about 1/2" slices.
  3. Melt the butter in a 12" saute pan, ideally with straight sides, over medium-high heat.
  4. Increase the heat to high and add the mushrooms.  Sprinkle with the salt.  Saute the mushrooms until they darken in color, soften and give off their liquid, about 5-6 minutes.  (Start with the mushrooms on their sides and cook in batches if necessary.)
  5. Add the white bottoms of the green onions and saute about 2 minutes.  Reduce the heat to medium and remove the pan from the burner for a moment.
  6. Sprinkle with the flour and mix to combine.  Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute.
  7. Deglaze with the beef broth and bring to a simmer.  Decrease the heat to medium-low and cook for 10-12 minutes.
  8. Blend in the sour cream.  Break up the goat cheese and stir in with the black pepper.  Partially cover and bring to a simmer over medium heat.  Reduce the heat to low and cook until warm, about 2-4 minutes.
  9. Stir in the drained noodles.
  10. Garnish with the green onion tops and additional black pepper.  Serve immediately.

Enjoy with a crusty bread and a nice salad.

©Bonnie Banters™.  All rights reserved.

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