Kale and Mushroom Stroganoff over Crispy Roasted Potatoes
This recipe was originally posted in March 2014. Pictures and content have been updated.
Over the past few months, I've been going back and updating old recipes. It's been a lot of fun to look back to 2013 and 2014 and see what I was eating. Even though my food photography was...special....and my writing was terrifying, most of the recipes have stood the test of time!
This kale and mushroom stroganoff was one of my favorite recipes from the blog. It's a big 'ole bowl of comfort, perfect for winter. I just love the creamy sauce, which gets it's depth of flavor from mushrooms. It's one of those dishes where you'll catch yourself licking the bowl clean (which I totally did, and got caught by my neighbor who can see into our kitchen from their side porch - awkward!)
Traditionally, stroganoff is served over egg noodles, but I thought it would be fun to serve it over crispy roasted potatoes. Because the browned, caramelized part of the potato is the best part, my trick to roasting potatoes is to cut them into rounds. Just flip them when they're a little more than halfway through roasting, and they'll be golden and crispy on both sides with a puffed, creamy interior.
Kale & Mushroom Stroganoff over Crispy Roasted Potatoes
Adapted from Chow
Ingredients:
1 cup dried mushrooms (I used shitakes)
1 lb Yukon gold potatoes, sliced into 1/2-inch rounds
3 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
3 garlic cloves, minced
1 bunch kale, stems removed, chopped
8 ounces fresh cremini mushrooms, sliced
1 teaspoon sweet paprika
2 tablespoons flour
1/4 cup dry white wine
1 tablespoon butter (preferably organic, grassfed)
1/3 cup full fat sour cream (ditto to above)
Instructions
Preheat oven to 400 degrees.
Bring 2 cups of water to a boil in a small saucepan. Turn off heat and add mushrooms. Cover and let sit 12 minutes, until softened. Carefully remove mushrooms with a slotted spoon and set aside to cool. Pour 1 1/2 cups of the liquid into a measuring cup and set aside. Once mushrooms are cool enough to handle, chop coarsely.
While mushrooms are soaking, toss potatoes with 2 tablespoons olive oil and season with salt and pepper. Place on a baking sheet in an even layer without overlapping. Roast for about 40 minutes until puffed and browned, flipping about 25-30 minutes into roasting.
Add 1 tablespoon oil to a large skillet on medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes. Add kale and saute until wilted, about 5 minutes. Add fresh and rehydrated mushrooms, a large pinch of salt, and saute until the fresh mushrooms are tender and have released and reabsorbed their liquid, about 5-7 minutes.
Stir in the paprika and flour and cook a couple minutes to take off the raw edge of the flour. Pour in the wine, scraping up any browned bits at the bottom, and cook until evaporated, about 3-4 minutes.
Pour in mushroom broth and bring to a boil. Reduce heat to low and cook 7-10 minutes until thickened. Season to taste with salt and black pepper.
Turn off the heat and add butter and sour cream. Stir to combine.
Arrange potatoes on a large serving dish. Top with kale and mushroom stroganoff and serve.
More vegetarian comfort dishes for winter:
Instant Pot Mushroom and Wheat Berry Risotto
Spinach and Feta Phyllo Pie
Creamy Cauliflower Pasta Bake
