Goat Stroganoff with Porcini Mushroom Sea Shells

Recipe contributed by Gail D. of Longmont, CO

Serving Size:  4-6


8 oz. Pappardelle's Porcini Mushroom Sea Shells
2 tablespoons olive oil
1 stalk celery, minced
1/2 white onion, minced
1 medium shallot, minced
2 garlic cloves, minced
1 lb. ground goat meat
1 tablespoon all purpose seasoning
1/2 lb. crimini mushrooms, sliced
1 1/2 c. lacinato kale, thinly cut
3 tablespoons spelt flour
1 c. milk
2/3 c. sour cream
Salt & Pepper to taste


  1. In a large sauté pan, sweat celery, onion, shallot, and garlic in olive oil. Add in goat meat and sauté until done. Add in seasoning, mushrooms, and kale. Sauté until mushrooms are al dente.
  2. Stir in spelt flour to make roux base and stir a few minutes until the flour is cooked. Add in milk to make creamy sauce. (More milk may be needed.) Fold in sour cream, lower heat, and simmer a few minutes. Season with salt and pepper to taste.
  3. Meanwhile, cook shells in boiling water to al dente. Serve sauce over cooked Porcini Mushroom Seashells.