Kale and Mushroom Stroganoff
- 1/2 ounce dried porcini mushrooms (about 1/2 cup)
- 2 cups water
- 2 tablespoons plus 2 teaspoons olive oil
- 8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- 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 dried egg noodles
- 2 tablespoons unsalted butter (1/4 stick)
- 1/3 cup sour cream
- This recipe is vegetarian
- Produce
- 1 bunch flat-leaf kale (11 ounces)
- Cremini mushrooms, fresh (8 ounces)
- Porcini mushrooms, dried (1/2 ounce)
- Yellow onion, medium (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Black pepper, Freshly ground (1)
- Garlic cloves, medium (3)
- Kosher salt (1)
- Olive oil (2 2/3 tablespoons)
- Paprika (1/2 teaspoon)
- Pasta & Grains
- Egg noodles, dried (8 ounces)
- Drinks
- Water (2 cups)
- Dairy
- Butter, unsalted (2 tablespoons)
- Sour cream (1/3 cup)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published May 22, 2012 (9 months ago).
270 people saved this recipe.
