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Monday, January 13, 2014

Mushroom and Pea Stroganoff

Stroganoff is a Russian dish typically cooked with beef, mushrooms and egg noodles. I prepared a vegetarian version using bella mushrooms, goat cheese and green peas. Green peas add a punch of color and nutritional value. Goat cheese in the sauce adds creaminess and dynamic flavor to this delicious pasta dish. 

Mushroom and Pea Stroganoff
(serves 4-6)

1 bag wide ribbon egg noodles
2 tbsp butter
2 cartons bella mushrooms, sliced
1 tbsp fresh garlic
Pinch salt and pepper
1 cup diced green onions
1 cup beef broth 
1/2 cup sour cream 
1/4 cup goat cheese
1 package frozen green peas
1/2 cup grated parmesan cheese 

Cook egg noodles according to package directions, set aside. In large skillet, add butter over medium heat. Add mushrooms, salt, pepper and garlic and sauté 5-8 minutes. Then add 1/2 cup green onion and beef broth. Boil, then simmer on low for 10 minutes. As sauce thickens, add sour cream and goat cheese and green peas. Cook over medium heat for 5 minutes. If sauce is too thin, add 1 tbsp flour and mix into sauce until thickens. Serve sauce over cooked noodles and garnish with extra green onions and parmesan cheese. Enjoy! 

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