| Cuisine: American | Type: Main Course | Serves: 6 to 8 |
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Source:
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Alton Brown, Food Network, 2012 |
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Attributes:
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Quick and Easy, Vegetarian |
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Comments:
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Who needs meat? This is extraordinarily delicious!! Can be made vegetarian with vegetable stock instead of beef broth. |
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Serving Suggestions:
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Ingredients:
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12 oz. extra-wide egg noodles 3 tbs. unsalted butter 5 portabella mushrooms, stems removed and sliced 1 tsp. kosher salt 1 bunch green onions, sliced and white bottoms and green tops separated 1 tbs. all-purpose flour 14 oz. beef broth 8 oz. sour cream 4 oz. fresh goat cheese 1/2 tsp. black pepper, freshly ground, plus more for garnish |
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Instructions:
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1. Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally. 2. 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. The pan should be pretty dry. 3. 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 or vegetable stock. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes until well reduced, 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. 4. Drain the noodles, add to the pan and stir to combine. Garnish with the green onion tops and additional black pepper. Serve immediately. |
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Related recipes:
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None |
2012-08-01