12 ounces extra-wide egg noodles
3 tablespoons unsalted butter
5 portabella mushrooms, stems removed and sliced
1 teaspoon kosher salt
1 bunch green onions, sliced and white bottoms and green tops separated
1 tablespoon all-purpose flour
14 ounces beef broth
8 ounces sour cream
4 ounces fresh goat cheese
1/2 teaspoon black pepper, freshly ground, plus more for garnish
Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 30 min
Serves: 6 to 8 servings
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.
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.
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.
Bring to a simmer and decrease the heat to medium-low.
Cook for 10 to 12 minutes, 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.
Drain the noodles, add to the pan and stir to combine.
Garnish with the green onion tops and additional black pepper.
Copyright 2012 Television Food Network G.P.
I cook my noodles the "normal" way and drain them but don't add them to the mushrooms since it makes a lot and I don't want the noodles in the sauce the next time I want to heat it up.