Mushroom Stroganoff

🥘 Ingredients

• Idaho potato
  24 oz
• button mushrooms
  1 lb
• dijon mustard
  2 tbsp
• dried thyme
  2 tsp
• garlic
  4 clove
• mustard greens
  2 bunch
• olive oil
  4 tbsp
• pepper
• salt
• smoked paprika
  2 tsp
• sour cream
  3/4 c
• veggie stock concentrate
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• medium pot
• large pan

1. 1

   Peel and cut the Idaho potato into 1/2-inch pieces and place in a medium pot . Fill the pot with enough water to cover the potatoes and add a large pinch of salt . Bring to a boil and cook for 15-20 minutes, until easily pierced with a knife. Drain, return to the pot, and set aside, covered, to keep warm.

   Idaho potato: 24 oz, salt
2. 

   2

   Slice the button mushrooms . Halve, peel, and thinly slice half the yellow onion . Mince or grate the garlic . Remove and discard the ribs and stems from the mustard greens , then coarsely chop the leaves.

   button mushrooms: 1 lb, yellow onion: 2 unit, garlic: 4 clove, mustard greens: 2 bunch
3. 

   3

   Heat olive oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing, for ⏱️ 6 minutes , until softened and golden brown. Season with pepper and salt. Remove from the pan and set aside.

   olive oil: 4 tbsp, pepper
4. 

   4

   In the same pan, heat another tablespoon olive oil over medium heat. Add the onions and cook for ⏱️ 5 minutes , until softened. Add the dried thyme and garlic and cook for ⏱️ 30 seconds , until fragrant. Add the mustard greens and cook, tossing, for ⏱️ 3 minutes , until slightly wilted.

   dried thyme: 2 tsp
5. 

   5

   Add the veggie stock concentrate and 1/2 cup water and cook for ⏱️ 5 minutes , until greens are wilted. Add the smoked paprika and half the sour cream and stir to combine. Simmer until thickened, about ⏱️ 5 minutes . Add the mushrooms and stir to combine.

   veggie stock concentrate: 2 unit, smoked paprika: 2 tsp, sour cream: 3/4 c
6. 

   6

   Mash the potatoes with dijon mustard , remaining sour cream, and a pinch of salt and pepper.

   dijon mustard: 2 tbsp
7. 7

   Serve mushroom mixture on a bed of mashed potatoes. Enjoy!