Baby portabella mushrooms, spinach, and tomatoes in a flavorful vegetable broth make up this Vegan Mushroom Florentine that is perfect as a side dish or a vegan main dish!
A few weeks ago I mentioned that my vegan “niece” is living with us now. When she and her sister were little I was a live-in babysitter for them, and cooked for them often. I would always try to make them a vegan version of what the non-vegans were having. I made her this Vegan Mushroom Florentine the night I made us Veal and Crab Florentine. I made it as her dinner, but it would also be excellent as a side dish for pasta, steak, or chicken. It would also make a great topping for pasta instead of sauce if you chopped the mushrooms fine. Oh, now I want to do that! Or pizza!
Vegan Mushroom Florentine
Let’s face it, mushrooms aren’t pretty. I promise it tastes much better than it looks! As with the Veal and Crab Florentine, I used thawed frozen spinach in this recipe, and I think fresh cooked spinach would look better. For the broth, I chose a non-tomato based vegetable broth. Marissa loved it!
Before I give you the recipe, it’s time for a short, one word answers survey:
1. Do you want more pumpkin recipes this year?
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3. Are you looking more for Christmas treats or Christmas dinner ideas?
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- 8 ounces baby portabella mushrooms, cleaned
- 3/4 cup thawed frozen spinach, squeezed dry (or 1 cup fresh spinach)
- 1 tomato seeded and chopped
- 1 cup vegetable broth (garden, non-tomato based)
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 4 tablespoons vegan butter or margarine
- salt and pepper, to taste
- Melt the vegan butter or margarine in a medium pan over medium-high heat. Add the mushrooms, spinach, tomatoes, parsley, and garlic powder. Saute for 2 minutes.
- Pour in the vegetable broth, reduce heat, cover and simmer, stirring occasionally, for 8-10 minutes, or until the mushrooms are soft. Serve hot.
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