Kale & Mushroom Stroganoff with Roasted Potatoes

A vegetarian take on stroganoff made with mixed mushrooms, kale and made creamy with a swirl of sour cream!

1 lb Yukon gold potatoes, sliced into 1/2-inch rounds
1 cup dried mushrooms (I used porcinis)
3 tablespoons extra-virgin olive oil
8 ounces fresh cremini mushrooms, sliced
1 medium onion, diced
1/2 teaspoon sweet paprika
2 tablespoons whole wheat flour or spelt flour
1 bunch kale, stems removed, chopped
3 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon butter (preferably organic, grassfed)
1/3 cup full fat sour cream (ditto to above)

View the full recipe at An Avocado A Day →