Alton Brown's Mushroom Stroganoff

40 min6–8 servings

A Russian-inspired stroganoff of sautéed mushrooms and scallions bound with sour cream and goat cheese, served over egg noodles.

prepBring 4 quarts water to a boil in a large pot.
10 oz extra wide egg noodles	Cook noodles to al dente, 18–22 min					Simmer covered 2–4 min, stir in noodles	Plate and garnish with scallion tops & pepper
1 tbsp unsalted butter (for first mushroom batch)	Sauté first mushroom batch 5–6 min	Sauté second batch & scallion whites 5–6 min	Return first batch, add flour, cook 1 min	Deglaze with broth, simmer 10–12 min	Stir in sour cream, goat cheese & pepper
1 tbsp unsalted butter (for second mushroom batch)
2.5 portobello mushrooms, stems and gills removed, thinly sliced
2.5 portobello mushrooms, stems and gills removed, thinly sliced
1/2 tsp kosher salt (for first mushroom batch)
1/2 tsp kosher salt (for second mushroom batch)
5 scallions, white bottoms only
1 tbsp all-purpose flour
415 ml beef broth
240 ml sour cream
115 g goat cheese
1/2 tsp freshly ground black pepper, plus more for serving
5 scallions, green tops only

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