Photo Bomber:Egg Noodles with Mushrooms and Goat Cheese

 

 

One of my favorite new holiday traditions we started last year is family pictures.  Technically we started this right after Thatbaby was born, but I don't know if I'm quite counting his newborn photo shoot.  

 

This year I started getting really anxious about getting our family pictures done in time, especially since our photographer of choice is due with her first child any day now, and I wasn't sure she'd be up to it during the one weekend we were in Orange County.

So we went on the search for a more local photographer and met Michele, who met us at the beach a couple of weekends ago.  Poor, poor Michele, who had no idea what she'd be getting in to with Thatbaby.   Our little photo-ham who refuses to do anything you ask him to.  Oh 3 is so much fun.

 

Our first mistake was going to the beach, a place with lots and lots of sand and rocks.  Which are far more interesting than taking a silly picture.

 Our other mistake was bringing a 3 year old.

At one point, Thatboy took off down the beach.  Michele must have thought we were derelict parents as we watched him run.  "Should I chase after him?"  "Naw, he'll come back."

Despite the fact that we had some difficulties, we did manage to get a decent family shot to use for our Christmas cards.  Photo success!

Equally successful is this pasta dish.  Which makes sense, because it has goat cheese.  And goat cheese is the opposite of taking pictures of a 3 year old.  Malleable, easy to use, makes everything better.  And unlike many mushroom pastas, this one uses portabellas.  Meaty, dense, rich portabellas.  Creamy, rich pasta, perfect for a cold winter night.

 

 

 Egg Noodles with Mushrooms and Goat Cheese

 1 package egg noodles

3 Tbsp butter

2 large portabella mushrooms, de-stemmed, and sliced

1 tsp salt

3 scallions, sliced

1 Tbsp flour

1 3/4 cup beef broth

1 cup sour cream

4 oz goat cheese

1. Cook noodles according to package directions.  Drain.
2. Melt the butter in a large skillet over medium high heat.  Increase the heat to high and add the mushrooms and salt.  Saute about 5 minutes.
3. Add the white parts of the sliced scallions and saute another 3 minutes.
4. Sprinkle flour over the mushroom mixture and cook for a minute.
5. Add the beef broth and bring to a simmer. Simmer for 10 to 12 minutes.
6. Stir in the sour cream and goat cheese.  Partially cover and cook for another 3 minutes.
7. Season to taste with salt and pepper.
8. Stir in the noodles.
9. Sprinkle with the green parts of the sliced green scallions and serve.