Clasically, stroganoff is a Russian dish made with sauteed beef in a creamy sauce served on a bed of pasta. To make this dish vegetarian, we used mushrooms instead. To make it healthier, we used quinoa instead of pasta. We have said it before, we try to limit even our quinoa use as it does tend to be heavy with carbohydrates. But the unique nature of quinoa is that it is not a grain, but actually the seed of the amaranth plant. Because it is a seed, it is rich in protein and fiber unlike most pastas/rices. So quinoa is a good substitute for those days you are craving a carbohydrate heavy meal.
- Shitake mushrooms (4 oz, washed and sliced)
- Baby bella mushrooms (10 oz, washed and sliced)
- Garlic (5 cloves, finely chopped)
- Parsley (1/3 cup, finely chopped)
- Lime (juice of 1/2 lime)
- Quinoa (2/3 cup)
- Dry White Wine (1/2 cup)
- Coconut Milk (1 cup)
- Olive Oil
- Crushed Red Pepper (1 teaspoon)
- Italian Seasoning (1/2 teaspoon)
- Parmesan, Asiago, Romano Cheese Blend (2 oz, freshly shaved)
Recipe: (4 servings)
- Prepare the quinoa however you like, I usually cook it in my rice cooker. Cook 2/3rds cup of quinoa with 1 and 1/3 cup of water. Adding some olive oil and salt to the water will give the quinoa the perfect grainy texture.
- Heat 1 tablespoon of olive oil in a medium sized nonstick pan on high heat. Add the garlic and cook for 1 minutes. Next add the mushrooms and cook.
- After about 8 minutes, decrease the heat to medium and add the white wine. We used sauvignon blanc but any dry white wine will work.
- Cook for another 8 minutes to let the alcohol cook off and then add the coconut milk and decrease the stove to low-medium heat.
- Add the crushed red pepper, Italian seasoning, and salt to taste. Simmer on low for 5-10 minutes. Add half the parsley and turn the stove off.
- To serve, place the cooked quinoa in large bowl and top off with the stroganoff. Garnish with the remaining parsley and freshly shaved cheese. Enjoy!