Recipes / Mustardy Mushroom and Kale Stroganoff

Mustardy Mushroom and Kale Stroganoff

By Kate Bittman

Published July 25, 2022

Nick doesn’t cook much, but he’s an extraordinarily meticulous person, so when he does cook, he follows the recipe, and so basically never screws up. He was the first person in our home to make Mark’s vegan stroganoff, and I loved it. Greens mixed with mushrooms and mustard — in my mind, you can’t go wrong. Pureed beans get the dish beautifully thick.

Mustardy Mushroom and Kale Stroganoff
Aya Brackett
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Make The Recipe!

Mustardy Mushroom and Kale Stroganoff

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Makes 4 Servings 1x

Time 30 Minutes

Units Scale


  • Salt
  • 4 tablespoons olive oil
  • 1 pound cremini mushrooms, sliced
  • Pepper
  • 1 large or 2 small leeks, trimmed, well rinsed, and chopped
  • 4 garlic cloves, sliced
  • 1 1/2 pounds lacinato kale, rinsed and chopped (stems included)
  • 1 teaspoon paprika
  • 1/2 cup dry white wine or water
  • 2 cups vegetable stock, or water, or more as needed
  • 2 tablespoons Dijon mustard
  • 12 ounces wide, flat whole-wheat pasta
  • 1 1/2 cups cooked cannellini beans, with some of the cooking liquid


  1. Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium heat. When it’s hot, add the mushrooms, sprinkle with salt and pepper, and raise the heat to medium-high. Cook, stirring occasionally, until they release their liquid and the pan begins to dry, 8 to 10 minutes.
  2. Add the leek and garlic and sprinkle with salt and pepper. Cook, stirring often, until soft, 3 to 5 minutes. Add the kale and paprika, toss to coat, then pour in the wine and cook, scraping any browned bits off the bottom of the pan, until the wine has reduced by half, just a minute or 2.
  3. Add the stock and the mustard and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, stirring occasionally, until the kale stems are soft and the leaves are silky, 10 to 15 minutes.
  4. Meanwhile, add the pasta to the boiling water, and cook, stirring occasionally, for 5 minutes, then start tasting. When the pasta is tender but still has some bite, scoop out 1 cup of the cooking water, then drain.
  5. Put the beans in a food processor with a spoonful or so of the cooking liquid from the pot; puree until smooth. When the kale is ready, stir in the beans. If the mixture is too thick, add more stock ¼ cup at a time, stirring after each addition. Cook, stirring frequently, until the sauce is warmed through. Taste and adjust the seasoning, and serve hot, spooned over the pasta.


Recipe from Dinner for Everyone