Mushroom and Kale Stroganoff
Ingredients
- 250 g button mushrooms, sliced
- 100 g kale, roughly chopped (tough stems removed)
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 2 tsp French mustard
- 1 tsp dark soy sauce
- 1/2 tsp dried thyme
- 175 ml oat-based cooking cream (can be substituted with other plant-based cooking cream of preference)
- 300 ml boiling water
- 2 tsp corn starch + 2 tbsp cold water
- salt & pepper to taste
- 1 tbsp veg. oil or plant-based butter for frying
Preparation
Heat oil or butter in a skillet and sauté onions and garlic on medium heat until onions are translucent. Then add the mushrooms and fry until slightly crispy and browned. Add kale and stir-fry for another minute.
Add mustard, soy sauce, thyme, cooking cream, boiling water, salt and pepper. Stir and let simmer on medium low heat for 3-4 minutes.
Mix corn starch with water and add to the pan, stir until the sauce thickens, then remove from heat.
Serve with rice, pasta, or mashed potatoes.
Tips
Add more boiling water if you want it more saucy or more corn starch slurry if you want it thicker. Adjust with more salt, pepper, or thyme to your liking.
