Portobello Stroganoff

dairy, soy, and gluten free, vegan

Photo by Susie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

n 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.

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