Delectable Gluten-Free Dutch Lunch: Creamy Mushroom Stroganoff with Zesty Lemon Rice

Allergens

Dairy (sour cream)

Ingredients

• 1. 8 oz fresh white mushrooms 2. 4 oz gluten
• free pasta (e.g., rice noodles or quinoa) 3. 1/2 cup sour cream 4. 1/4 cup chicken broth 5. 1/4 cup finely chopped onion 6. 1 tbsp olive oil 7. 1 tsp fresh lemon zest 8. Salt and pepper, to taste 9. Fresh parsley, for garnish

Instructions

1. Begin by cooking the gluten free pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 3 minutes.
3. Add fresh white mushrooms to the skillet and cook for another 4 minutes, until they release their juices and become tender.
4. Stir in chicken broth and lemon zest into the skillet with the mushrooms and onions. Bring to a simmer.
5. Gradually whisk in sour cream, stirring continuously until fully incorporated and the sauce has thickened. Season with salt and pepper to taste.
6. Serve the creamy mushroom stroganoff over the cooked gluten free pasta, garnished with fresh parsley. Enjoy your delectable Dutch lunch!

Chef’s Insight

Use fresh white mushrooms for the best flavor and texture, but button or cremini mushrooms can be substituted if needed.

Notes

Be sure to use gluten-free pasta to ensure the dish is truly gluten-free.