baby portobello stroganoff

by Kristina Sloggett

in Cooking Light,Dinner,Gluten Free,recipes,Vegan

I am still cooking dinners for my Dad. Sometimes I just double the recipe of what I am making us for dinner, sometimes I make something ahead of time and bring to him for reheating, and sometimes I ask him what he would like?

A couple weeks ago, he requested stroganoff.

Since I know he is not a big pasta fan, and I vaguely recall stroganoff being served over pasta, I asked if he would like rice, or even better, quinoa.

Dad loves the quinoa.

The protein in the quinoa makes up for the … lack of meat. Didn’t even miss it.

baby portobello stroganoff

used this recipe for inspiration, reference

dairy, soy, and gluten free, vegan

serves four

1 cup dry quinoa
1 1/2 cups vegetable broth
2 tablespoons butter (Earth Balance soy free) or olive oil
1 large sweet onion, peeled and chopped
1 pint baby portobello mushrooms, cleaned and de-stemmed, chopped
1/2 cup vegetable broth
1/2 cup vermouth (or wine)
3 tablespoons flour (gluten free all purpose)
splash almond milk
salt and pepper  

In medium sauce pan, combine vegetable broth and (rinsed) quinoa. Bring to a boil, reduce to simmer and cover, cook for 10 minutes. (Check after 10 minutes, cooking time varies between 10-15 minutes for all liquid to be absorbed). When all liquid is absorbed, remove from heat and set aside with lid on.

Meanwhile, melt butter in pan, cook onion until caramelized. Add portobello pieces, cook until softened (a few minutes). Add vegetable broth and vermouth, continue to cook until liquid reduces by half, stirring frequently. In small bowl, combine flour and milk, stirring until smooth, add to onion/portobello mixture, stirring until thickened. Add salt + pepper to taste.

Serve over warm quinoa.

Also? Spell-check wanted to change stroganoff to strongman. The other day it changed mirepoix to firepower.


{ 43 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: