Baby Portobello Stroganoff – this hearty, plant based comfort food is an update on the retro classic recipe with the flavors that everyone loves.
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
INGREDIENTS:
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
INSTRUCTIONS:
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.
printable recipe:
- 1 cup dry quinoa
- 1½ 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
- ½ cup vegetable broth
- ½ 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.
Kim - Liv Life says
November 5, 2015 at 6:38 pmThis post is special. Made me remember your dad and how I’d get a virtual hello back from over facebook! <3
Jessie Dill says
November 3, 2014 at 4:12 pmI found the recipe on Pinterest. Just wanted to let you know how yummy this was 🙂 !!
Kristina Sloggett says
November 3, 2014 at 9:16 pmawesome, thank you for letting me know, so happy you liked it, Jessie!
HEATHER says
February 19, 2014 at 6:24 pmLOVED THIS RECIPE. I USE A BIG PORTOBELLA AND CHOPPED IT UP-THAT WAHT I HAD ON HAND, DELICIOUS!! YOU SHOULD SUBMIT THIS RECIPE TO THE TONE IT UP WEBSITE. THEY LOVE HEALTHY RECIPES LIKE THIS. LOVE, LOVE, LOVE IT!
Krista says
September 22, 2013 at 11:37 amDelicious! Thanks for the recipe.
Rachel O. says
January 12, 2013 at 3:39 pmNaturally, in my carnivore ways, I served this with a side of tri tip steak. It was a perfect meal. I’ll be making this again. Thank you!
Kristina Sloggett says
January 12, 2013 at 4:18 pmand I am sure it was lovely! so happy you liked it, Rachel!