Savory Mushroom and Kale Stroganoff with Quinoa: A Hearty Twist

Ingredients

• 2 ½ cups of vegetable broth split into portions
• 1 cup of quinoa for a wholesome grain base
• 2 tablespoons of olive oil, portioned out
• 8 ounces of cremini mushrooms, carefully trimmed and sliced
• 6 tablespoons of dry white wine, like the delicate Chardonnay, separated
• 1 ½ cups of diced yellow onions for a flavorful addition
• A dash of paprika, about ½ teaspoon
• 2 tablespoons of versatile all-purpose flour
• A bunch of kale, with stems removed and leaves torn into bite-sized pieces
• 3 cloves of garlic, finely minced for aromatic depth
• Season with kosher salt and freshly ground pepper to your liking
• 2 tablespoons of unsalted butter for a rich finish
• 2 teaspoons of olive oil for added flavor
• A dollop of light sour cream, around ⅓ cup for a creamy touch
• Fresh parsley, finely chopped for a burst of freshness

Step 1

In a saucepan, combine 2 cups of vegetable broth with quinoa and bring it to a boil. Lower the heat and let it simmer with a lid on until the quinoa is tender, typically around 20 minutes.

Step 2

In a large skillet over medium-high heat, heat up 1 tablespoon of olive oil until it shimmers. Toss in cremini mushrooms and sauté them until nicely browned, which usually takes about 4 minutes. Splash in 1 tablespoon of white wine and let it infuse with the mushrooms for about 3 minutes before transferring the mushrooms to a bowl.

Step 3

Reduce the heat to medium and add another tablespoon of olive oil to the skillet. Throw in onions and paprika, cooking them until the onions are soft and golden, roughly 6 minutes. Sprinkle in some flour and cook until the rawness dissipates, around 1 to 2 minutes. Introduce kale and garlic to the mix, seasoning with salt and pepper. Cook until the kale just wilts, approximately 1 minute.

Step 4

Reunite the mushrooms and their flavorful juices in the skillet. Pour in the remaining 5 tablespoons of white wine and let it reduce for about 3 minutes. Lower the heat and include the remaining 1/2 cup of vegetable broth. Season with salt and pepper and cook until the sauce slightly thickens, scraping up any tasty bits from the bottom of the skillet, which should take 5 to 7 minutes. Stir in butter until it melts completely.

Step 5

Take the skillet off the heat and stir in the sour cream, seasoning with salt and pepper. Divide the quinoa into 2 bowls and ladle the kale-mushroom sauce on top. Finish off with a sprinkle of parsley for a delightful presentation.