My Boyfriend Can Cook!: Mushroom Stroganoff

Growing up my mom made beef stroganoff and although I was picker than I'd like to admit (what kid likes pizza, but not spaghetti or lasagna? I was even a hard sell on hamburgers... unless they were cut in quarters) I really liked it. So when Chuck had the idea for stroganoff using the leftover lamb chops I was excited for him to come over and get cooking! He found such great mushrooms at the store that he decided to not use the lamb in the dish. Instead we ate the lamb chops cold and straight off the bone while he was cooking!

The end product could be vegetarian with substituting the beef broth with vegetable broth. The mushrooms provided plenty of meatiness, even for Chuck who thinks a meal isn't a meal without meat.

Mushroom Stroganoff

Ingredients

     12 oz. Egg Noodles
     3         Portobello mushrooms, sliced
   8 oz    Shitake mushrooms, sliced
     1         Shallot, diced
     1/4 c. Butter
   2 T      Flour
   15 oz. Beef Broth, low sodium
     1/4 c. Plain Greek Yogurt
     1/4 c. Sour cream
     3 oz. Goat cheese
                 Kosher salt
                 Fresh cracked black pepper

Directions:

     1:     Heat butter in a large pan until melted and add the diced shallot with 1t black pepper
              and a pinch of salt.

     2:     Once the shallot is soft, add the portobello mushrooms and a pinch of salt and
                  pepper. The mushrooms will start to sweat and that's when to add the shitakes
                    and the flour. Keep the ingredients in the pan moving a little to allow the flour to                     coat everything.

   3: Get your salted pasta water boiling and cook the pasta until al dente.
     4:     Cook for about 2 minutes after the flour is completely absorbed and add the beef
                    broth. Allow to simmer for a bit and once it has thickened a little, add the goat
                    cheese, Greek yogurt, and sour cream. Add another teaspoon of pepper and a
                    pinch of salt.