MUSHROOM QUINOA STROGANOFF

You are in for a treat with this Mushroom Quinoa Stroganoff! It is super easy to make but as it does take some time (1 hr) to cook, we recommend having it as a weekend meal. Just some chopping and frying to do before letting it all simmer to amplify the taste of this true classic dish.

The original Stroganoff recipe dates back to 1900^th century Russian empire. Funnily enough, the widely accepted history of the recipe is that it was created by a French chef who created the recipe for a cooking competition held in st Petersburg in 1891.

It’s a hearty dish with great depth in flavor and makes a fabulous Sunday roast alternative. Our take on it replaces meat cubes with plenty of mushrooms.This time we used dried mushrooms picked from Finnish forests last year but you can use any mushrooms you have available to you. Enjoy!

Mushroom Quinoa Stroganoff

 

Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Author: Antidote Kitchen

Serves: 4

Ingredients

• 2 carrots
• 1 celery stalk
• 400g mushrooms
• 1 onion
• 2tbsp flour
• 3-5dl vegetable stock
• 1 can tomato
• Pickled mini onions 1 can
• 150g quinoa
• 2 garlic cloves
• 2 handfuls peanuts
• Parsley
• 200g gherkins
• 1 tbs olive oil
• 1 tsp Salt
• 0.5 tsp Pepper
• 1 bayleaf

Instructions

1. Put the peanuts to soak in warm water for 30 minutes
2. Dissolve a vegetable stock cube in 5d/500mll boiling water
3. Chop carrots, celery and onions into small cubes
4. Put a pan over medium heat and add 1 tbsp oil. Fry the chopped ingredients for 5-7 minutes until onion turns golden brown before adding 2 tbsp flour and mixing for another five minutes
5. Add the vegetable stock, can of tomatoes, quinoa, salt, pepper and bayleaf
6. Cover the pan with a lid and let simmer for 40 minutes. Alternatively, if ovenproof pan, you can put in 150C oven for 1 hr
7. Cook the rice as instructed on pack
8. In a food processor, blend the soaked peanuts, garlic, parsley and add some water to get a saucy consistency
9. When the stroganoff is cooked, chop gherkins into cubes and stir them together with the pickled mini-onions and chopped parsley in to stroganoff
10. Serve with rice and add some sauce on top

Nutrition Information

Calories: 621 Fat: 19 g Carbohydrates: 91 g Sugar: 11 g Fiber: 9 g Protein: 20 g

3.5.3226