Mushroom Stroganoff Feat. Truffle Chèvre

Mushroom Stroganoff

Featuring Rebel Cheese Truffle Chèvre

There’s something undeniably cozy about a Mushroom Stroganoff. Mushrooms cook down and deepen in flavor, herbs warm in the pan, and the sauce slowly thickens until it coats every bite. It is comfort food in its most honest form.
Our Truffle Chèvre ties everything in together. It melts directly into the sauce, adding depth and richness without relying on heavy cream. Its subtle tang balances the earthiness of the mushrooms, while the truffle brings a quiet umami sophistication that makes the dish feel that much more more elevated.

And if you want to take it a step further, top it off with our brand new Black Truffle Pecorino! Our most decadent, boldest creation yet. 

The perfect dish to share this Valentine's Day

Mushroom Stroganoff

INGREDIENTS

  • 1 yellow onion
  • 15 oz baby portobellos
  • 6 cloves of garlic
  • Fresh thyme
  • Fresh sage
  • 2 tbsp flour
  • Salt & pepper
  • 4 cup veggie stock
  • 1/2 cup dry white wine
  • Lemon juice
  • Fresh parsley
  • 8 oz tagliatelle (or pasta of your choice)
  • 4oz Rebel Truffle Chèvre

    DIRECTIONS

    STEP 1: BUILD THE BASE

    1. Finely dice the yellow onion. Slice the baby portobellos about ¼-inch thick and mince the garlic. Strip the thyme leaves and finely chop the sage.
    2. Heat olive oil in a large sauté pan over medium heat. Add the onion with salt and pepper and cook 5–7 minutes, until soft and translucent.
    3. Add the sliced mushrooms and cook 8–10 minutes, allowing them to release their moisture and deepen in color. Stir occasionally so they caramelize rather than steam.
    4. Add the minced garlic and cook 30–45 seconds, just until fragrant.


    STEP 2: CREATE THE STROGANOFF SAUCE

    1. Sprinkle the flour evenly over the mushroom mixture and stir well to coat. Cook 1–2 minutes to remove any raw flour taste. Add the thyme and sage, stirring briefly to release their aroma.
    2. Pour in the white wine and scrape up any flavorful bits from the bottom of the pan. Let it reduce for 2–3 minutes.
    3. Stir in the vegetable stock and a squeeze of lemon juice. Simmer 4–6 minutes, until the sauce thickens slightly and coats the back of a spoon.
    4. Reduce heat to low and stir in the Truffle Chèvre until fully melted and silky. The chèvre adds richness and depth without heavy cream.

    STEP 3: COOK AND COMBINE THE PASTA

    1. Bring a large pot of well salted water to a boil. Cook tagliatelle 8–10 minutes, or until al dente.
    2. Reserve ¼ cup of pasta water before draining.
    3. Add the pasta directly to the sauce and toss 1–2 minutes to coat evenly. Add a splash of reserved pasta water if needed to loosen and emulsify the sauce.

    STEP 4: FINISH AND SERVE

    1. Stir in chopped parsley, reserving some for garnish.
    2. Serve warm while the sauce is glossy and at its silkiest.

    Serve it warm and bring it straight from the pan to the table while the sauce is still silky. A crisp white, zesty arugula side salad, and warm, crusty bread complete this meal. 

     Give us a tag on Instagram @rebel.cheese if you try this dish!