Today I made a huge batch of steaming-hot food, and within half an hour only 1.75 quarts of the meal was remaining. Having reduced an audience to silenced skarfing? I would call this a success.
My joy in the disappearance of this food is compounded by the knowledge that the meal I made was specifically for my husband, and vegetarian. No, the recipe cannot be strictly vegan, mainly because of the dairy, but the engineering-minded crews of vegans out there can find ways around dairy inclusions to create a vegan dish of similar character, I'm certain.
So what was it, this magical meal? With no surprise whatsoever and a hint of amusement, I made something for the devout fans of beef stroganoff around me.
Portabello Stroganoff with Chevre
Ingredients
12 oz egg noodles
5 portabellos mushrooms, cleaned, de-stemmed, sliced
1 bundle green onions white section, trimmed, sliced
1 tablespoon all-purpose flour
1 teaspoon kosher salt
4 oz chevre
8 oz creme fraiche
14 oz vegetable stock
3 tablespoons unsalted butter
1/2 teaspoon black pepper (to taste), more for garnish optional
1. Prepare noodles. Melt butter over medium-high heat. Raise heat to high and add mushrooms. Sprinkle with kosher salt and let the mushrooms cook until their juice exudes, 5 to 6 minutes. Add green onions and saute for 2-3 minutes.
2. Add flour. Stir until encorporated. Lower heat to medium low. Stir to deglaze the bottom of the pan. Let simmer 10-12 minutes. Add black pepper, cheese and sour cream. Partially cover, allow to simmer 2-4 minutes until incorporated.
3. Re-add noodles. Stir, let stand 5-10 minutes. Garnish and serve. Sauce will thicken upon cooling.
