Kale and Mushroom Stroganoff with Quinoa Amanda Reilly reviews online

Kale and Mushroom Stroganoff with Quinoa


Amanda Reilly

Date night dinner perfected! Kale and mushroom stroganoff is one of my favorites to make for it. It's so hearty and delicious but a lot healthier than the original recipe.

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Edition Details

Author

Amanda Reilly

Cooking method

Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, 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.
Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.
Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.
Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.

Number of persons

2

Full cooking time

20 m

Cooking time

48 m

Time for preparing

1 h 8 m

Calories

935

Fats

42.8 g

Carbohydrate

110.2g

Protein

28.4 g

Cholesterol

46 mg

Sodium

996 mg

Ingredients Kale and Mushroom Stroganoff with Quinoa

2 teaspoons olive oil
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1/2 teaspoon paprika
3 cloves garlic, minced
2 tablespoons olive oil, divided
1/3 cup light sour cream
kosher salt and freshly ground pepper to taste
1 cup quinoa
2 1/2 cups vegetable broth, divided
8 ounces cremini mushrooms, trimmed and sliced
6 tablespoons dry white wine (such as Chardonnay), divided
1 1/2 cups diced yellow onions
1 bunch kale, stemmed, leaves torn into bite-size pieces
1 sprig parsley, chopped

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