“Sumptuous Polish Vegetarian Lunch: Creamy Mushroom Stroganoff with Quinoa & Crispy Zucchini Fritters”
Discover this delectable Polish-inspired vegetarian lunch featuring a creamy mushroom stroganoff served over quinoa and accompanied by crispy zucchini fritters. Perfect for those seeking mouthwatering flavors, velvety textures, and visually stunning presentation, this recipe is both easy to follow and perfect for any special occasion.
Allergens
Dairy (unless using dairy-free alternatives)
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 8 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream (dairy or vegan)
- 2 tbsp butter or dairy
- free alternative
- Salt and pepper, to taste
- 2 zucchinis, sliced into thin fritter rounds
- 1/4 cup all
- purpose flour
- 1/2 cup breadcrumbs
- 1 egg (or egg substitute for vegan)
- Oil for frying
Instructions
- Cook quinoa according to package instructions, using vegetable broth instead of water. Set aside.
- In a large skillet, sauté mushrooms, onion, and garlic in butter until tender. Stir in sour cream and season with salt and pepper. Simmer for 5 minutes, then keep warm.
- For the fritters: In a medium bowl, whisk together flour, breadcrumbs, and egg. Dip zucchini slices into batter, shaking off excess, then fry in hot oil until golden brown. Drain on paper towels.
- To serve, divide cooked quinoa among 6 plates, spoon creamy mushroom stroganoff over the top, and garnish with crispy zucchini fritters.
Chef’s Insight
Use freshly ground black pepper for added flavor and aroma.
Notes
Use cremini or button mushrooms for the stroganoff.