portobello mushroom & kale stroganoff.

comfort food meets healthy.  this is dish is delicious.  lots of delicious vitaminy kale.  beautiful & hearty portobello mushrooms.  whole wheat egg noodles.  a little bit of red wine & a little bit of lite sour cream.  mmmmm... a lovely lovely combination.

 

portobello mushroom & kale stroganoff

found on: pinterest

original recipe: bev cooks

2 T evoo

4 cloves garlic, minced

2 sweet yellow onions, shopped

2 portobello mushrooms, very roughly chopped

{the original recipe says to slice them.  but i really like my food in bite-size pieces.  your preference.}

1/2 bunch parsley, chopped

1 T smoked paprika

1 T flour

1/4 c - 1/2 c red wine

{i used sherry because i had some open.  but i think a pinot noir would be lovely.}

1 1/2 c veggie stock

1 T red wine vinegar

1 gigantic bag kale

2 servings whole wheat egg noodles

1/2 c lite sour cream

s&p

1.  heat evoo & garlic in your big buffet over medium high heat.  sauté the onions until they begin to soften, about 5 minutes.  add mushrooms & continue to cook until the mushrooms deepen in color & smell lovely, another 4 or 5 minutes.

2.  season the mixture with parsley, smoked paprika, & salt & pepper.  reduce heat to medium low.  add the flour & stir stir stir to combine.  let the mixture cook for a few minutes to cook out the raw flour flavor & brown a little bit.

3.  deglaze the pan with your red wine.  {deglaze is just a fancy word for stirring in something like wine to get those lovely little brown bits that have formed on the bottom of your pan unstuck for your pan & into your sauce.  delicious!}  add veggie stock & stir to combine. 

4.  time to add the kale.  {depending on how much kale you want, you might want to add it in stages.  or use a bigger pan.  but i love kale & love my buffet, so stages it is.}  toss some kale in the mixture.  stir to combine.  then cover the pan for a few minutes to steam the greens, making them smaller, & thus creating more room for kale.  continue until all of your kale is added.  simmer on low for a few minutes.

5.  meanwhile, cook your pasta noodles until just al dente.  drain & add to the mushroom kale mix.

6.  add the sour cream, stir stir stir, & taste your delicious creation!  the healthiest comfort food you've eaten!

love love,

kjp.