SMOTHERED MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
KALE AND MUSHROOM STROGANOFF RECIPE - (4.4/5)
Provided by ROBandSEAN
Number Of Ingredients 15
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.
KALE AND MUSHROOM STROGANOFF WITH QUINOA
Date night dinner perfected! Kale and mushroom stroganoff is one of my favorites to make for it. It's so hearty and delicious but a lot healthier than the original recipe.
Provided by Amanda Reilly
Categories Everyday Cooking Vegetarian
Time 1h8m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 935 calories, Carbohydrate 110.2 g, Cholesterol 46.3 mg, Fat 42.8 g, Fiber 15.9 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 996.2 mg, Sugar 11.7 g
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
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- 1. Season a large pot of water with salt and bring to a boil. Put the oil in a large skillet over medium heat. When it's hot, add the mushrooms, sprinkle with salt and pepper, and raise the heat to medium-high. Cook, stirring occasionally, until they release their liquid and the pan begins to dry, 8-10 minutes.
- 2. Add the leek and garlic and sprinkle with salt and pepper. Cook, stirring often, until soft, 3-5 minutes. Add the kale and paprika, toss to coat, then pour in the wine and cook, scraping any browned bits off the bottom of the pan, until the wine has reduced by half, just a minute or 2.
- 3. Add the stock and the mustard and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, stirring occasionally, until the kale stems are soft and the leaves are silky, 10-15 minutes.
- 4. Meanwhile, add the pasta to the boiling water, and cook, stirring occasionally, for 5 minutes, then start tasting. When the pasta is tender but still has some bite, scoop out 1 cup of the cooking water, then drain.
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