I was watching Best Thing I Ever Made the other day — the Food Network show that forces famous chefs to tell you them most delicious food they’ve ever eaten while all you have in your refrigerator is expired Greek yogurt and brown bananas. Without fail, the show always leaves me hungry, jealous, and ready to cook.
In this particular episode, Alton Brown described a mushroom stroganoff recipe that sounded like heaven. In that instant, I decided the dish would be my next cooking endeavor. Here’s the recipe.
Alton Brown’s Mushroom Stroganoff with Goat Cheese
Ingredients (Serves 6)
- 1 bag wide egg noodles
- 3 tablespoons butter
- 5 portabella mushrooms (cubed)
- 1 teaspoon salt
- 4 scallions (sliced and green and white ends separated)
- 1 tablespoon all-purpose flour
- 14 oz can of beef broth
- 8 oz container non-fat Greek yogurt
- 4 oz goat cheese
- 1/2 teaspoon black pepper
Since I’m a new college food blogger, I spend a lot of time stalking the sites of my comrades-in-arms. My favorite college food blog is Cooking in College.
In case you don’t know, Cooking in College was started by a University of Pittsburgh couple attempting to follow in the footsteps of their hero, Alton Brown. In the process, they created an easy, engaging and delicious food blog that any college cook would be lucky to stumble upon.
After one sweep of their blog, I immediately fell in love. After more reading and commenting, I decided to take a leap and ask for an interview. Luckily, Declan and Erica (who are two of the nicest people ever) graciously said yes. With that, I’ve developed my first Cooking On Empty podcast!