Stroganoff is best known as a beef dish, but you won’t miss the meat in this vegetarian version. To keep the flavor deep and umami-rich, we add the soaking liquid from dried porcinis to sautéed cremini mushrooms, onions, and kale, then reduce the mixture with wine. The sauce is finished with some sour cream, butter, and pasta cooking liquid, then tossed with egg noodles. While this dish strays far from the classic, it still has plenty of rich flavor, plus extra toothsomeness from the greens.
This stroganoff was featured as one of our recipes to Turn Boring Winter Produce into Inspired Dishes.