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?
Please leave your answers in the comments, or you can email me at bernadette@rantsfrommycrazykitchen.com 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.
Vegan Mushroom Florentine
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
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