Creamy Kale and Mushroom Dishes Served in Stroganoff Style
Pep-Up Your Winter with a Meaty Mushroom-Kale Stroganoff!
Skip the beef and go for a hearty, vegetarian twist on the traditional Stroganoff! This recipe marries umami-rich porcini mushrooms, tender creminis, and earthy kale for a dish that's bursting with flavors. No meat? No worries! This dish is a vegetarian dream without sacrificing a single lick of richness.
This delightful Stroganoff dish was a standout in our collection helping you Transform Boring Winter Produce into Inspiring Dishes. For the carnivores out there, we've also got our beefy Beef Stroganoff, perfect for meat lovers.
- Serves: 4 hunger-satisfying portions
- Difficulty Rating: A breeze!
- Total Prep and Cook Time: 50 minutes (don’t worry – it'll be worth it!)
Ingredients You'll Need (15 items, ‘cause we've got the goods!)
- 1/2 oz dried porcini mushrooms (≈ 1/2 cup)
- 2 cups water
- 2 tablespoons olive oil + 2 tsp
- 8 oz fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- 1 1/2 cups medium-diced yellow onion (≈ 1 onion)
- 1/2 tsp paprika
- 2 tablespoons flour
- 1 bunch kale (≈ 11 oz), tough stems discarded, leaves cut into bite-size pieces
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1/4 cup white wine
- 8 oz dried egg noodles
- 2 tablespoons unsalted butter (approx. 1/4 stick)
- 1/3 cup sour cream
Let's Cook! (Step-by-Step)
- In a heatproof dish, soak the dried porcinis in boiling water for 12 minutes. Strain the rehydrated mushrooms, reserving the liquid. Chop the 'shrooms and set them aside.
- Boil a large pot of heavily salted water.
- In a large skillet, brown the fresh cremini mushrooms in 1 tablespoon oil over medium-high heat for about 5 minutes. Remove them from the skillet and join forces with the porcinis.
- Reduce the heat to medium, add the remaining oil, and sauté the onions and paprika. Cook for about 4 minutes or until onions are tender.
- Sprinkle in the flour, cook for a minute or two to eliminate raw flour flavor.
- Stir in the kale, minced garlic, salt, and pepper, then cook briefly until the kale is wilted.
- Add the chopped mushrooms along with the reserved liquid and continue cooking until the sauce is slightly thickened.
- While the sauce is simmering, cook the noodles according to package directions. Reserve 1/3 cup of the cooking water.
- Stir the reserved pasta water, butter, and sour cream into the sauce and let it cook for a couple more minutes. Season as needed to taste.
- Serve the sauce over the noodles immediately. Enjoy your delicious twist on a classic!
Pro Tips:
- Stumped on what to do with your leftover ingredients? Try these ideas:
- Alternative Sources of Protein: Swap mushrooms, tofu, tempeh, or seitan for a protein boost.
- Veggie Additions: Testers swooned over the addition of carrots, celery, and peppers, so try incorporating these into your dish if they're available.
- Sauce and Cream Substitutes: Try cashew cream for a dairy-free option, or swap sour cream for plant-based brands or yogurt.
- Broth and Seasoning Adjustments: Vegetable broth is a great alternative to beef broth, and don't forget to choose vegan Worcestershire sauce to keep it meat-free.
- Noodle Options: Go for egg-free noodles or opt for zucchini “zoodles” or cauliflower rice for a low-carb or gluten-free twist. Happy cooking! 🍲🍽️🌱⚡️💥
- This Stroganoff recipe, unique amidst the collection, showcases the harmonious blend of umami-rich porcini mushrooms, tender creminis, and nutritious kale, creating a vegetarian dish full of flavors.
- For a twist, skimp on the kale and instead incorporate alternative sources of protein such as tofu or tempeh to cater to varied dietary preferences.
- In the spirit of promoting versatility, consider incorporating veggie additions like carrots, celery, and peppers to further enhance the richness of this unclassified, umami-infused dish.
- Careful with seasoning choices; ensure the use of vegan Worcestershire sauce to adhere to a meat-free diet and consider cashew cream or plant-based yogurt as dairy-free alternatives to sour cream.
