If you’re a mushroom lover, this gluten-free, dairy-free stroganoff is likely to become your favorite dish! The complex flavors from the mushrooms are complemented by the sweetness of the delicata squash. I’ve served this over brown rice, pasta and even as a topping over lamb burgers.
- 3 - small delicata squash washed and chopped into ½" chunks (with skin)
- ½ pound crimini mushrooms quartered
- ¼ pound shitake mushrooms thickly sliced
- ¼ pound Morels or Chanterelles thickly sliced
- 1 teaspoon dried thyme
- ¼ cup coconut oil
- 1 yellow onion diced
- 2 cups mushroom broth
- ½ cup dry red wine
- 2 tablespoons dry sherry
- 1 package gluten-free pasta
Preheat the oven to 400 degrees.
Cut the squash in half lengthwise, scoop out the seeds and cut the squash into ½-inch chunks.
In a large bowl, combine the squash, mushrooms, thyme, 2 tablespoons of the coconut oil and salt. Toss well.
Spread mushroom and squash mixture on a baking sheet in a single layer without crowding. Roast for approximately 20 minutes, until squash is tender.
In large sauté pan, heat 1 tablespoon of coconut oil, add onions and sauté until they are translucent. Add mushroom broth, red wine and sherry to the onions and bring to a boil. Lower heat and simmer for about 20 minutes, until mixture has been reduced to about half of the original volume.
Prepare the pasta (pasta should be al dente - do not overcook or it will quickly become mushy).
Add the roasted vegetables to the onion and broth mixture and simmer for another 5 minutes. Ladle stroganoff over noodles and serve immediately.