Kale and Mushroom Stroganoff with Quinoa

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

• Preparation Time: 20 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 8 mins
• Calories: 935 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 cup quinoa
• kosher salt and freshly ground pepper to taste
• 8 ounces cremini mushrooms, trimmed and sliced
• 6 tablespoons dry white wine (such as Chardonnay), divided
• 1 bunch kale, stemmed, leaves torn into bite-size pieces
• 1 sprig parsley, chopped
• 0.5 teaspoon paprika
• 0.33333334326744 cup light sour cream
• 2.5 cups vegetable broth, divided
• 1.5 cups diced yellow onions

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.