“Mouthwatering Gluten-Free Polish Lunch: Creamy Mushroom Stroganoff with Quinoa”

Allergens

Dairy (if using traditional sour cream), Mushrooms

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 lb white button mushrooms, sliced
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz sour cream (use lactose
• free or dairy
• free alternative)
• 1/4 cup beef broth (gluten
• free)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. a. Rinse the quinoa under cold water and drain. In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed the liquid. Set aside. b. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they become fragrant and translucent. c. Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture. d. Stir in the sour cream, beef broth, salt, and pepper, cooking until the sauce thickens slightly. e. Remove from heat and stir in parsley and lemon juice. Adjust seasonings to taste. f. Serve the mushroom stroganoff over the cooked quinoa, garnishing with additional fresh parsley if desired.

Chef’s Insight

The key to this dish is finding the perfect balance of flavors, ensuring the creaminess of the sauce complements the earthy mushrooms without overpowering them.

Notes

Feel free to adjust the seasonings to your taste preferences.