Vegan Mushroom Stroganoff Toasts with Kale
If you’re a fan of classic Hungarian stroganoff stew, then you’ll love this vegetarian spin using mushrooms and kale. The creamy vegan mixture is a perfect topping for gluten-free toast as a healthy lunch or hardy holiday appetizer.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
In a large skillet over medium-high heat, heat the oil or ghee. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened, about 3 minutes. Stir in the kale and season the veggies with salt. Sauté for another few minutes until the kale is wilted and the mushrooms have released most of their liquid. Add the garlic, paprika, and arrowroot starch and stir to incorporate. Stir in the wine and broth and cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream or coconut cream and half the chives.
Meanwhile, toast the bread under the broiler or in a toaster oven until golden brown. When ready to serve, divide the mushroom mixture between the toasts and garnish with the remaining chives and a dash of paprika. Enjoy immediately.