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    Home » Recipes » Recipes

    October 13, 2016

    Vegan Mushroom Florentine

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    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!

    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

    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!

     

    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?

    2. Do you need Thanksgiving dinner main course recipes?

    3. Are you looking more for Christmas treats or Christmas dinner ideas?

    Please leave your answers in the comments, or you can email me at [email protected] if you have more than a one word answer to add, would like to see something else, or have any questions on any of the recipes you find here. Your answers will help me decide what to write about over the next several months and I appreciate your input.

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    Vegan Mushroom Florentine

    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!
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Total Time22 minutes mins
    Course: Entree
    Cuisine: Italian/American
    Servings: 2
    Calories: 261kcal
    Author: Bernadette Martin

    Ingredients

    • 8 ounces baby portabella mushrooms, cleaned
    • ¾ 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
    • ¼ teaspoon garlic powder
    • 4 tablespoons vegan butter or margarine
    • salt and pepper, to taste

    Instructions

    • 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.

    Nutrition

    Calories: 261kcal | Carbohydrates: 11g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Sodium: 791mg | Potassium: 760mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8625IU | Vitamin C: 11.6mg | Calcium: 90mg | Iron: 1.6mg

     

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    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

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