Mushroom Stroganoff & Goat’s Cheese


12 ounces extra-wide egg noodles - 3 Tbsp butter - 5 porta bella mushrooms, stems removed and sliced - 1 Tsp sea salt - 1 bunch green onions, (sliced and white bottoms and green tops separated) - 1 Tbsp all-purpose flour - 12 ounces beef stock - 8 ounces sour cream - 4 ounces fresh goat cheese - 1/2 Tsp black pepper, freshly ground, plus more for garnish

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 sauté pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Sauté until they darken in colour, soften and give off their liquid, 5 to 6 minutes. Add the white bottoms of the green onions and sauté 8 to 10 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 stock. 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. Serve immediately.