Kale and Mushroom Stroganoff

Again, AJ asked that I show him how to make this. And I am so thankful! It's been so miserably cold here and I am so tired that some real comfort food, like my mom used to make, is really what the kind doctor ordered. 

***This recipe IS gluten free and can be made vegetarian**

::if you use vegetable stock or mushroom instead of beef stock

and it can be made vegan** 

::if you also replace the butter for vegan margarine or olive oil, sour cream with vegan "sour cream" or plain yogurt and replace the grated parmesan with nutritional yeast or vegan parmesan.

What you will need:

16 ounces of rice flour rotini (curled) or egg noodles 

4 tablespoons of butter

3-5 medium Baby-Bello or Cremini mushrooms, washed and sliced into thin quarters

3 cloves of garlic, minced

1 bunch of kale, I used Red Russian because its so pretty and this is a Russian dish!

3 green onions, chopped thin, with the greens separated from the white part (you will use both but at different times)

1 heaping tablespoon of rice flour

16 fluid ounces of beef, mushroom or vegetable stock

1/3 of a cup of grated parmesan cheese

8 ounces of sour cream (or your choice replacement)

Black pepper

Salt 

With one tablespoon of butter, saute the garlic and the kale until the kale is soft and then set aside over very low heat.

In a shallow sauce pan (or deep saute pan, or a cast iron!!) melt the other three tablespoons of butter over medium low heat, then add the sliced mushrooms and let them slowly turn brown.

Stir your kale occasionally. Also, start a pot of water to boil your rice pasta.

Once the mushrooms turn golden brown, add the light/white end of the chopped green onion and let them cook over medium-low heat for about 3 minutes.

Add one tablespoon of rice flour. Stir until it disappears-- it will stick to the mushrooms and bottom of the pan, about 2 minutes. Then deglaze the pan, adding the 16 ounces of broth and turning the heat to medium. Take your wooden spoon and brush the bottom of the pan so as to remove any stuck flour as the broth begins to simmer.

Let the broth/mushroom mixture cook for about 12 minutes, simmering on medium heat, stirring occasionally. It will thicken as it cooks.

At this point, have your water should be boiling for your pasta to cook, add it and cook for 10 minutes (as package indicates, until al dente) because you area about 10-12 minutes out from everything being ready.

Prep the materials for the rest of your sauce. If you haven't already, chop the "green onion greens"

Grate the parmesan cheese

As your sauce thickens it will begin to look like this:

Small simmering bubbles are good, but if it starts popping, blowing big bubbles or sticking you have it on too high.

Have your finishing ingredients handy, as everything is nearly ready:

Check your pasta, and drain it once it is perfectly cooked. Lightly oil it so that it doesn't stick and cover with a lid to keep it warm until you are ready to serve.

Add the sour cream, green onions, parmesan cheese and black pepper to your mushroom/broth mixture and stir over medium heat for 2 minutes, to meld everything together and heat the sauce.

Serve immediately:

This was seriously the most delicious thing I have had in a while :)

xoxooxo