Mushroom stroganoff

Ingredients:

• 450 g portobello mushrooms, stems removed
• 220 g shiitake mushrooms, stems removed
• 4 tablespoons unsalted butter
• 1 tbsp flour
• 1 and 1/4 tbsp. mushroom broth
• 0.5 tsp soy sauce
• 1 teaspoon Dijon mustard
• 60 g soft goat cheese
• 0.5 cup sour cream
• 2 tbsp. l. chopped parsley
• Boiled egg noodles with butter, for serving

Preparation:

1. Cut the portobello mushrooms into 1-cm-wide strips, then cut each strip in half crosswise. Repeat with the shiitake mushrooms. Keep the two types of mushrooms separate.
2. In a large skillet over medium heat, melt 2 tablespoons butter. When the foam begins to subside, add the portobello mushrooms and cook, stirring once or twice, for about 1 minute. Add 1/4 teaspoon salt and a generous pinch of black pepper and cook, stirring occasionally, until the mushrooms are golden brown, juicy, and tender, but still firm to the bite, about 2 minutes. Transfer to a medium bowl.
3. Add 1 tablespoon of the remaining butter to the skillet, let it melt, then add the shiitake mushrooms and stir for about 30 seconds. Add the remaining 1 tablespoon of butter, 1/4 teaspoon of salt, and a generous pinch of black pepper and cook, stirring occasionally, until the mushrooms are browned and tender but still firm to the touch, 1 to 2 minutes.
4. Return the portobello mushrooms to the skillet and sprinkle them with flour. Stir, scraping up any browned bits from the bottom of the pan, until the flour is incorporated, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping up any browned bits from the bottom of the pan, then pour in the remaining broth. Bring the sauce to a simmer and cook until slightly thickened, about 6 minutes. Cover, reduce the heat to low, and simmer for 5 minutes, stirring once or twice. Stir in the goat cheese.
5. Remove the pan from the heat and stir in the sour cream and parsley. Taste and add salt if needed. Serve the beef stroganoff with egg noodles.