So when I went to the grocery store yesterday, I did not buy kale-- even though it was on sale because of National Kale Day. Instead I bought all the trappings to make mushroom stroganoff.
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| Kale-free is the way to be |
Mushroom Stroganoff
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| Don't judge a recipe by its photo... |
Ingredients:
3 tablespoons butter
1 large onion, chopped
3/4 pound mushrooms, sliced
1 1/2 cups water (for bullion cube)
1 cube vegetable bullion
1 1/4 cups plain yogurt
3 tablespoons all-purpose flour
Dash of soy sauce (optional)
Pinch of paprika (optional)
Pinch of dried parsley (optional, for garnish)
Salt and pepper to taste
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
Instructions:
Melt butter (you could also substitute olive oil) in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. I also like to add a bit of salt and pepper while the onions cook. After onions have softened, turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are browned. Remove to a bowl, and set aside.
In the same skillet, add the 1 1/2 cup water and one cube of bullion. Check the instructions on the bullion pack (mine says one cube makes 2 cups of stock, but I wasn't too concerned about skimping on the water). If you don't like bullion or just prefer to use regular vegetable stock, go right ahead. Just make sure it's a low sodium stock (not broth) without a lot of added salt. Stir the water and bullion together and make sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3.
While you are waiting for your stock to boil and reduce, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes.
After your stock has reduces, and while your noodles are likely still cooking, reduce heat on the large skillet to low, and return the mushrooms and onion to the skillet.
Stir together the yogurt and flour in a separate container and then blend that mixture into the mushrooms. This prevents lumps. Then, continue cooking over low heat, just until the sauce thickens.
Are you keeping an eye on the noodles? They are probably done cooking by now. Go ahead and drain them.
Back to the sauce: stir in the dash of soy sauce, pinch of paprika, and a little more pepper.
Serve the sauce over cooked egg noodles and garnish with parsley. The green of the parsley helps your brain feel like you're eating a vegetable. That way you don't have to feel guilty for not participating in National Kale Day.
This makes about 4 servings worth of sauce. I tend to make the egg noodles one serving at a time and then reheat the sauce as needed. Also, I know this looks like a lot to do, but it really only takes 30 minutes tops. So get cookin'!
