• 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  



  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.  
  3. Increase the heat to high, add the mushrooms and sprinkle with salt.  
  4. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes.  
  5. Add the white bottoms of the green onions and saute 2 to 3 minutes.  
  6. 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.  
  7. Deglaze with the beef broth.  
  8. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes,  
  9. Add the sour cream, goat cheese and black pepper.  
  10. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.  
  11. Drain the noodles, add to the pan and stir to combine.  
  12. Garnish with the green onion tops and additional black pepper. Serve immediately   

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