McKenzie Makes: Gluten-Free Mushroom & Kale “Stroganoff”


I say “stroganoff” because this dish is in the stroganoff style i.e. the classic Russian dish of sauteed pieces of beef served in a sauce of sour cream. But I turn stroganoff on its head with this one and made it with gluten-free fusilli pasta, greek yogurt, mushrooms and kale!

You can go wild and substitute any green or mushroom or pasta you fancy but one thing is for certain…. this dish is delicious!



  • 2 TBS Olive Oil
  • 1 medium white onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups mushrooms (portobello or cremini-cleaned and stemmedand cut into 1/2 inch strips)
  • 1 tsp smoked paprika
  • 1 TBS potato starch or rice flour
  • 1 cup vegetable stock
  • 1 TBS tomato paste
  • 1 bunch chopped kale, ribs removed, and roughly chopped
  • 3 cups gluten-free fusilli
  • 1/2 cup greek yogurt
  • salt and pepper

To Make:

  • heat oil in large skillet over medium heat
  • add onions and saute for 4 minutes or until they soften
  • boil water and cook pasta (desired on package)
  • while pasta is cooking, add garlic and mushrooms to onions and season with smoked paprika, salt and pepper
  • saute for 3 minutes or until mushrooms are soft and dark in color
  • dust mushrooms with rice flour or potato starch and toss to combine
  • add stock and tomato paste and stir to dissolve
  • add kale and simmer for 5-10 minutes
  • once pasta is al dente, drain and add to mushroom mix
  • stir mushroom mix and pasta together and add greek yogurt
  • stir, taste and season if needed
  • enjoy!

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