Portobello Mushroom & Kale Stroganoff

1st vegetarian dinner for Mr. & Mrs. Aytes last night...and it was super easy to make. It tasted great, too! Even husband enjoyed trying kale for the first time.

Portobello Mushroom and Kale Stroganoff (Serves 4)

Ingredients:

* 2 Tbs. extra-virgin olive oil
* 1 medium white onion, finely chopped
* 2 cloves garlic, minced
* 2 portobello mushrooms, cleaned, stemmed and sliced into 1/2 inch strips
* 1 Tsp smoked paprika
* 1 Tbs. all-purpose flour
* 1 1/2 cup vegetable stock
* 1 Tbs. tomato paste
* 1 bunch chopped kale
* 1 bay leaf
* 1/2 bag egg noodles (probably 2-3 cups)
* 1 cup sour cream (or Greek yogurt) (or you can use a little less if you get the creaminess you like)
* coarse salt and freshly ground pepper


Directions:

Heat the oil in a large skillet over medium-high. 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 sort of dissolve the paste. Add the kale and the bay leaf; simmer 5 to 10 minutes.

In the meantime, cook the egg noodles in boiling water until it reaches al dente, maybe 5 minutes. Drain and add to the mushroom skillet.

Add the sour cream and stir to combine. Remove the bay leaf and enjoy.

Onion

Kale

Portobello Mushrooms

Mushroom & Kale Stroganoff