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Kale and Mushroom Stroganoff with Quinoa
Kale and Mushroom Stroganoff with Quinoa
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Prep Time:
20 minutes
Cook Time:
48 minutes
Total Time:
68 minutes
Kale and cremini mushroom stroganoff with white wine, a cozy vegetarian dinner for two.
Ingredients:
  • 2.5 cups vegetable broth, divided
  • 1 cup quinoa
  • 2 tablespoons olive oil, divided
  • 8 ounces cremini mushrooms, trimmed and sliced
  • 6 tablespoons dry white wine (such as Chardonnay), divided
  • 1.5 cups diced yellow onions
  • 0.5 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1 bunch kale, stemmed, leaves torn into bite-size pieces
  • 3 cloves garlic, minced
  • kosher salt and freshly ground pepper to taste
  • 2 tablespoons unsalted butter
  • 2 teaspoons olive oil
  • 0.33333334326744 cup light sour cream
  • 1 sprig parsley, chopped
Instructions:
  • In a saucepan, bring 2 cups of vegetable broth and quinoa to a boil. Reduce heat, cover, and simmer for approximately 20 minutes until quinoa is tender.
  • In a large skillet over medium-high heat, shimmer 1 tablespoon of olive oil. Sauté cremini mushrooms until browned, about 4 minutes. Pour in 1 tablespoon of white wine and simmer with mushrooms for about 3 minutes. Transfer mushrooms to a bowl.
  • Turn the heat down to medium and warm up 1 tablespoon of olive oil in the skillet. Stir in onions and paprika and cook until the onion softens and turns golden, around 6 minutes. Sprinkle in flour and cook until the rawness disappears, about 1 to 2 minutes. Introduce kale and garlic; season with salt and pepper. Cook until the kale wilts slightly, for about 1 minute.
  • Return mushrooms and their juices to the skillet. Pour in the remaining 5 tablespoons of white wine and simmer until almost evaporated, approximately 3 minutes. Lower the heat, pour in the remaining 1/2 cup of vegetable broth, and season with salt and pepper. Simmer until the sauce slightly thickens, about 5 to 7 minutes, scraping up any browned bits from the skillet. Stir in the butter until fully melted.
  • Take the skillet off the heat, then swirl in the sour cream and season with salt and pepper. Serve the quinoa in 2 bowls and ladle the flavorful kale-mushroom sauce over the top. Finish it off with a sprinkle of fresh parsley for a delightful presentation.

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