Overcooked 2: Mushroom Stroganoff

The Overcooked series is one of my favorite food-themed video games. Overcooked! All You Can Eat is an HD update to both games and the perfect way to jump into the series if you haven’t played it yet. It is a game I highly recommend as a great couch co-op game; it  truly shines when you play it with at least one other person. It can be a true test of how well you work together, so I do recommend playing it with someone you can work well with. I love sitting down with Jeff and trying to figure out how to get the best score on each of the levels. The two of us are able to communicate well and figure out what needs to get done in order to complete all the orders successfully. There were many times when we would jump into a level, take a moment to look at what was going on, and then form a plan and restart. We are the perfect team!

With the release of Overcooked! All You Can Eat just around the corner I felt like it was the perfect time to make a recipe from the game. There are several pasta recipes that you can make depending on the ingredients requested. The recipe requires you to heat up noodles in a pot while preparing the sauce that was ordered. For our first pasta dish, we will be making a mushroom stroganoff. This dish is pretty easy to put together and is a go-to for busy weeknights. Feel free to change out any of the mushrooms to another variety if you are unable to get a hold of one of them. Most mushrooms will work perfectly for this dish, change it up and use your favorites!

2 tbsp unsalted butter
1 tbsp olive oil
5 shiitake mushrooms, sliced with stems removed
8 baby portobello mushrooms, sliced with stems removed
2 king oyster mushrooms, sliced
5 scallions, chopped
1 shallot, chopped
1 tbsp thyme
1 tsp oregano
1 tsp black pepper
2 tbsp all-purpose flour
2 cups vegetable broth
¾ cup sour cream
4 oz goat cheese
¼ cup heavy cream
16 oz extra wide noodles, cooked

Heat a large pan with butter and olive oil over medium-high heat. Add the mushrooms and cook until they have softened, about six to eight minutes. This might have to be done in batches to avoid overcrowding the pan. Add the white and light green parts of the scallions and shallots. Cook until softened, about five minutes.

Sprinkle on the thyme, oregano, black pepper, and flour and mix together until all the vegetables are coated. Pour in the vegetable broth and bring to a simmer. Reduce the heat to low and cook for ten minutes, until the liquid has reduced.

Add the sour cream, goat cheese, and heavy cream and mix together well. Cook until it heats up and thickens slightly, about two to four minutes. Taste and season with salt and additional pepper. Either toss the noodles in the sauce or place a portion on a plate and top with the sauce.

Print Recipe

Mushroom Stroganoff

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 5 shiitake mushrooms sliced with stems removed
• 8 baby portobello mushrooms sliced with stems removed
• 2 king oyster mushrooms sliced
• 5 scallions chopped
• 1 shallot chopped
• 1 tbsp thyme
• 1 tsp oregano
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• ¾ cup sour cream
• 4 oz goat cheese
• ¼ cup heavy cream
• 16 oz extra wide noodles cooked

Instructions

• Heat a large pan with butter and olive oil over medium-high heat. Add the mushrooms and cook until they have softened, about six to eight minutes. This might have to be done in batches to avoid overcrowding the pan. Add the white and light green parts of the scallions and shallots. Cook until softened, about five minutes.
• Sprinkle on the thyme, oregano, black pepper, and flour and mix together until all the vegetables are coated. Pour in the vegetable broth and bring to a simmer. Reduce the heat to low and cook for ten minutes, until the liquid has reduced.
• Add the sour cream, goat cheese, and heavy cream and mix together well. Cook until it heats up and thickens slightly, about two to four minutes. Taste and season with salt and additional pepper. Either toss the noodles in the sauce or place a portion on a plate and top with the sauce.