Kale And Mushroom Stroganoff Recipe 445

KALE AND MUSHROOM STROGANOFF WITH QUINOA

Steps:

• Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.
• Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.
• Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.
• Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.

KALE AND MUSHROOM STROGANOFF RECIPE - (4.4/5)

Steps:

• CHOW Place the porcini mushrooms in a small heatproof bowl. Bring the water to a boil in a small saucepan over high heat and pour it over the porcinis. Let the mushrooms sit until softened, about 12 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl) and coarsely chop. Transfer to a medium bowl and set aside. Leaving the sediment behind, slowly pour 1 1/2 cups of the soaking liquid into a measuring cup and set aside. Discard the remaining liquid. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare the sauce: Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add the cremini mushrooms and cook, stirring rarely, until browned, about 5 minutes. Remove to the bowl with the porcinis. Reduce the heat to medium, add the remaining oil to the pan, and heat until shimmering. Add the onion and paprika and cook, stirring occasionally, until the onion has softened, about 4 minutes. Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes. Add the kale and garlic, season with salt and pepper, and cook, tossing with tongs, until the kale is just wilted, about 1 minute. Add the reserved mushrooms along with any juices in the bowl and stir to combine. Add the wine and cook until almost evaporated, about 3 minutes. Reduce the heat to low, add the reserved mushroom soaking liquid, season with salt and pepper, and cook until the sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the pan, about 5 to 7 minutes. Meanwhile, cook the noodles in the boiling water according to the package directions. When the noodles are ready, reserve 1/3 cup of the cooking liquid. Drain the noodles and return them to the pot; set aside. Add the reserved pasta cooking liquid to the pan with the kale-mushroom sauce and simmer until thickened, about 2 minutes. Add the butter and stir until melted and combined. Remove the pan from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Serve the sauce immediately spooned over the noodles.

HEALTHY LASAGNA WITH KALE AND PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
• Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
• Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
• Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.

SMOTHERED MUSHROOMS AND KALE

Steps:

• Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

CHEESY KALE AND MUSHROOM STRATA

Steps:

• Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
• Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
• Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
• Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
• Do Ahead
• Strata can be baked 3 days ahead. Let cool completely; cover and chill.

KALE AND MUSHROOM SIDE

Steps:

• Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
• Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

MUSHROOM STROGANOFF

Steps:

• Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
• Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

EASY MUSHROOM STROGANOFF

Steps:

• Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
• Add onion and saute another 2 minutes or so.
• Then add mushrooms and saute until tender, about 10 minutes.
• Don't worry if the mixture seems too dry.
• Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
• Mix in sour cream, and season to taste with salt and pepper.
• Add cooked linguine and toss to blend linguine with sauce.
• **Adapted from a recipe in _Bon Appetit_.

MUSHROOM STROGANOFF RECIPE BY TASTY

Steps:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the mushrooms and cook until most of the juices have evaporated.
• With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
• Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
• Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
• Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
• Serve immediately, garnished with parsley.
• Enjoy!