Are you looking for something creamy and noodley for dinner? I have the dish for you!
This Mushroom and Kale Stroganoff is amazing!
The meaty Portobello mushrooms and the bite of the kale are fantastic. The sauce is flavourful and creamy, perfect over the noodles.
What you need,
2 tbsp. extra virgin olive oil
2 Portobello mushrooms, sliced into ½ inch strips
1 white onion, finely diced
2 cloves garlic, minced
1 bunch kale, chopped
1 tsp. paprika
1 tbsp. all-purpose flour
1 ½ cups beef, chicken or vegetable stock (I used beef)
1 tbsp. tomato paste
1 bay leaf
¾ cup sour cream
Salt and Pepper
2-3 cups egg noodles, cooked according to package directions
Heat the oil in a large skillet over medium high heat. Add the onions and cook for 3-5 minutes until they start to soften.
Add the mushrooms and garlic, season with paprika, salt and pepper.
Sauté for another 3-4 minutes until the mushrooms are soft.
Add the tomato paste to the pan and stir, cooking for 1 minute.
Sprinkle the flour over the mushroom mixture and cook, stirring, for 1 minute.
Add the stock and stir to combine. Toss in the kale and the bay leaf. Reduce the heat to medium and simmer for 5-10 minutes until the kale is softened.
Remove the bay leaf and stir in the sour cream to combine.
Serve over the cooked egg noodles.
This stroganoff is a great vegetarian version of the original. I promise you won’t miss the meat at all!
Recipe from Bev Cooks
PS. Bev is awesome! Her blog is not only full of super tasty recipes but she is hilarious! Check her out.