Mushroom Stroganoff (Gluten Free)

½ to 1 tablespoon avocado oil

1 large sweet onion, chopped

8 ounces white button mushrooms, sliced

8 ounces Portobello mushrooms, sliced

1 teaspoon dried basil

1 teaspoon gluten free, reduced-sodium tamari or coconut aminos

1 teaspoon garlic powder

Pinch cayenne

3 to 4 cups vegetable broth, plus more as needed (I used the broth sparingly and didn’t use

a whole carton)

1 tablespoon rice flour, plus more as needed

Sea salt

Freshly ground pepper

8 to 12 ounces quinoa pasta or brown rice, cooked and drained

1/2 cup chopped fresh parsley, for garnish (optional)

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring

occasionally, until slightly softened, about 5 minutes. Add the Portobello mushrooms, basil,

1⁄2 teaspoon of the tamari, and the cayenne and cook, stirring occasionally, about 5

minutes, adding a bit of broth as needed to prevent sticking. Add the crimini mushrooms

and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the broth.

Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 15

to 20 minutes, adding more broth as needed to keep the mixture very moist.

Put the flour in a small cup or bowl, whisk in 1⁄2 cup of the broth (or blend in vita mix),

and stir into the mushroom mixture. Cook, stirring constantly, until the liquid has

thickened to form a gravy. Season with the remaining 1⁄2 teaspoon of tamari (if desired)

and salt and pepper to taste.

If the gravy is too thick, thin with additional broth to achieve the desired consistency. If

the gravy is too thin, thicken with additional flour to achieve the desired consistency.

Serve immediately over the quinoa, or brown rice garnished with parsley if desired.