Portobello Mushroom and Kale Stroganoff
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 2 Tbsp. olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 Portobello mushroom sliced into 1/2 inch strips
- 1 tsp. smoked paprika
- 1 Tbsp. all-purpose flour
- 1 1/2 cups vegetable or chicken stock
- 1 Tbsp tomato paste
- 1 bunch kale, chopped
- 1 bay leaf
- 8 oz egg noodles
- 1 cup Hood® Sour Cream
- Pinch each: salt and fresh ground black pepper
Directions
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STEP 1
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 paprika, salt, and pepper. Sauté another 3 minutes, until the mushrooms have softened and are darker in color. Sprinkle the flour over the mushroom mixture and toss to combine.
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STEP 2
Add the stock and the tomato paste to the skillet and stir until the paste has dissolved. Add the kale and bay leaf and simmer for 7 minutes. Add the sour cream and mix until creamy.
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STEP 3
Meanwhile, cook the egg noodles in boiling water until they are “al dente,” or slightly chewy, about 5 to 6 minutes. Drain the egg noodles, add to the mushroom mixture and stir until combined. Serve.
This recipe was developed by AMG Catering & Events.
Per Serving: Calories: 291, Carbohydrate: 23 grams, Fat: 18 grams, Saturated fat: 8 grams, Protein: 6 grams, Cholesterol: 57 milligrams, Sodium: 584 milligrams, Calcium: 83 milligrams.
