Kale and Mushroom Stroganoff

    50 minutes

    This spin on stroganoff is made with kale, portabello mushrooms and white wine. It serves two and is a perfect vegetarian dinner for date night.

    1 person made this

    Serves: 2 

    • 2 1/2 cups (625ml) vegetable stock, divided
    • 1 cup quinoa
    • 2 tablespoons olive oil, divided
    • 225g portabello mushrooms, trimmed, sliced
    • 1/2 cup (125ml) dry white wine, divided
    • 1 1/2 cups (250 g) diced onion
    • 1/2 teaspoon paprika
    • 2 tablespoons plain flour
    • 1 bunch kale, stemmed, leaves torn into bite-size pieces
    • 3 cloves garlic, crushed
    • salt and freshly ground pepper to taste
    • 25g unsalted butter
    • 2 teaspoons olive oil
    • 1/3 cup light sour cream
    • 1 sprig parsley, chopped

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Combine 2 cups vegetable stock and quinoa in a saucepan. Bring to the boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.
    2. Meanwhile, heat 1 tablespoon olive oil in a large deep frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.
    3. Reduce heat to medium and heat 1 tablespoon olive oil in the pan. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring, for 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.
    4. Stir mushrooms and their juices back into the pan. Add remaining white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining vegetable stock. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the pan, 5 to 7 minutes. Stir in butter until completely melted.
    5. Remove pan from heat and stir in sour cream; season with salt and pepper. Divide quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.

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