Thanks again to everyone who came out to the Great PA FlavorFest! I enjoyed meeting everyone and sharing this dish with you. I look forward to taking the stage next year and cooking for everyone again! For those of you that missed it, here’s my Mushroom Stroganoff with Kale.
- 20 oz Mushrooms, Oyster, Shiitake, Baby Bella
- 1/2 Yellow Onion, thinly sliced
- 1 cup Kale, cut into small pieces
- 1 tsp Paprika
- 2 tbsp Tomato paste
- 20 oz Vegetable stock
- Fresh Dill
- Fresh Parsley
- 1 cup White wine (I used Kog Hill Chardonnay Reserve)
- 5 tbsp butter
- 4 oz Sour Cream
- 2 tbsp Flour
- Salt, Pepper
- Dash of Nutmeg
I started by sauteing the onion until it started caramelizing, then added the mushrooms. I had previously cut the mushrooms into bite size pieces, with the exception of the oyster mushrooms which I tore up because of their thinness. After mushrooms have reduced in size by about a third add kale. Stir until kale has wilted, add garlic, cooking for a few minutes to open up the flavor. Deglaze the pan with the white wine. An important thing to note here, don’t use “cooking wine” bought from a supermarket – it has no place in a real kitchen! Reduce heat, stir in flour, tomato paste and paprika until mixed thoroughly then slowly add vegetable stock until the consistency is between a stew and a gravy. Simmer for a few minutes to allow the flour to thicken. Remove from heat, add dill, parsley and a small pinch of nutmeg. Be careful with the nutmeg, we’re only looking to add a hint of flavor. Allow to cool a few minutes, then stir in sour cream and serve immediately. I like buttered noodles to complete this dish, however rice can also be used. If you’re going to prepare this ahead of time, hold off on the sour cream until you’ve reheated it. Sour cream has a tendency to curdle in this recipe if refrigerated. Enjoy!