Mushroom Stroganoff

🥘 Ingredients

• button mushrooms
  16 oz
• dijon mustard
  2 tbsp
• dried thyme
  2 tsp
• garlic
  4 coves
• idaho potato
  2 lb
• mustard greens
  4 oz
• olive oil
  4 tbsp
• pepper
  to taste, to taste
• salt
  to taste, to taste
• smoked paprika
  2 tsp
• sour cream
  6 tbsp
• veggie stock concentrate
  2 unit
• water
  1 c
• yellow onion
  2 unit

🍳 Cookware

• medium pot
• large pan

1. 1

   button mushrooms yellow onion sour cream garlic smoked paprika dijon mustard veggie stock concentrate mustard greens dried thyme idaho potato olive oil salt pepper

   button mushrooms: 8 oz, yellow onion: 1 unit, sour cream: 3 tbsp, garlic: 2 coves, smoked paprika: 1 tsp, dijon mustard: 1 tbsp, veggie stock concentrate: 1 unit, mustard greens: 2 oz, dried thyme: 1 tsp, idaho potato: 1 lb, olive oil: 2 tbsp, salt: to taste, pepper: to taste
2. 

   2

   Peel and cut 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 ⏱️ 15 minutes , until easily pierced with a knife. Drain, return to the pot, and set aside, covered, to keep warm.

   idaho potato: 1 lb, salt: to taste
3. 

   3

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

   button mushrooms: 8 oz, yellow onion: 1 unit, garlic: 2 coves, mustard greens: 2 oz
4. 

   4

   Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing, ⏱️ 6 minutes , until softened and golden brown. Season with salt and pepper . Remove from the pan and set aside.

   olive oil: 2 tbsp, pepper: to taste
5. 

   5

   In the same pan, heat another 1 tbsp olive oil over medium heat. Add the remaining onions and cook ⏱️ 5 minutes , until softened. Add dried thyme and garlic and cook ⏱️ 30 seconds , until fragrant. Add the mustard greens and cook, tossing, ⏱️ 3 minutes , until slightly wilted.

   dried thyme: 1 tsp
6. 

   6

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

   veggie stock concentrate: 1 unit, water: 1 c, smoked paprika: 1 tsp, sour cream: 3 tbsp
7. 7

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

   dijon mustard: 1 tbsp
8. 8

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