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Portobello Mushroom and Kale Stroganoff

servings: 4
Portobello Mushroom and Kale Stroganoff

prep time


total time





Portobello Mushroom and Kale Stroganoff

servings: 4
  • 2 Tbsp. extra-virgin olive oil
  • 1 Medium white onion, finely chopped 
  • 2 Cloves garlic, minced 
  • 2 Portobello mushroom (cleaned, stemmed and sliced into ½ inch strips)
  • 1 tsp. smoked paprika
  • 1 Tbsp. all-purpose flour
  • 1 ½ cups vegetableor chicken stock
  • 1 Tbsp tomato paste
  • 1 bunch kale, chopped
  • 1 bay leaf
  • ½ bag egg noodles (approx. 2-3 cups dry noodles)
  • 1 cup Hood® Sour Cream 
  • Freshly ground pepper
  • Coarse salt
Heat the oil in a large skillet over medium-high heat. Add the onions and sauté for about 4 minutes, or until they start to soften. Add the garlic and mushrooms; season with the smoked paprika and a pinch of salt and pepper. Sauté another 3 minutes, until the mushrooms have softened and are darker in color.. Lightly dust the mushroom mixture with the flour and toss to combine.. Add the stock and the tomato paste. Stir to dissolve the paste. Add the kale and bay leaf; simmer 5 to 10 minutes. “Fold” in the sour cream, and mix until creamy. In the meantime, cook the egg noodles in boiling water until it reaches al dente, about  5-6 minutes. Drain and add to the mushroom skillet, then serve.
This recipe was developed by AMG Catering & Events (

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