kale and mushroom stroganoff

 

 i came across this vegetarian version of "beef" stroganoff and just substituted vegan items as well as other things that i had at hand. very simple and delicious meal! also a good way to add the superfood kale into your diet.

ingredients:

• 8-9 ounces baby bella mushrooms sliced 1/4 inch thick [recipe asks for porcini mushrooms]
• 2 cups water
• 2 tablespoons plus 2 teaspoons olive oil
• 1 1/2 cups medium-dice yellow onion (about 1 medium onion)
• 1/2 teaspoon paprika
• 2 tablespoons all-purpose flour
• 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
• 3 medium garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1/4 cup dry white wine
• 8 ounces soba noodles (can use any vegan noodles)
• 2 tablespoons unsalted earth balance butter (1/4 stick)
• 1/3 cup vegan sour cream tofutti brand

how to:

1.  bring water to a boil in a small saucepan over high heat and put in the mushrooms until they become soft. using a fork, transfer the mushrooms to a cutting board (be careful not to disturb the gritty sediment on the bottom of the saucepan) and coarsely chop. transfer to a medium bowl and set aside. leaving the sediment behind, slowly pour 1 1/2 cups of the mushroom liquid left in the saucepan into a measuring cup and set aside. discard the remaining liquid.

2.  bring a large pot of heavily salted water to a boil over high heat. this is for the noodles so follow instructions given on package.

3. meanwhile, prepare the sauce: heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. add the mushrooms and cook, stirring rarely, until browned, about 5 minutes. remove to a bowl.

4.  sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes. add the kale and garlic, season with salt and pepper, and cook, tossing with tongs, until the kale is just wilted.

5. add the mushrooms and stir to combine. add the wine and cook until almost evaporated, about 3 minutes. reduce the heat to low, add the reserved mushroom soaking liquid, season with salt and pepper, and cook until the sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the pan, about 5 to 7 minutes. meanwhile, cook the noodles in the boiling water according to the package directions.

6.  when the noodles are ready, reserve 1/3 cup of the cooking liquid. drain the noodles and return them to the pot; set aside. [ i did not need the liquid because there was enough but directions say to add another 1/3 cup]

7. add the reserved pasta cooking liquid to the pan with the kale-mushroom sauce and simmer until thickened, about 2 minutes [or not]. add the butter and stir until melted and combined. remove the pan from the heat and stir in the sour cream. taste and season with salt and pepper as needed. serve the sauce immediately spooned over the noodles.