Mushroom Stroganoff With Spinach Recipe

Name: Mushroom Stroganoff With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion; 4 tablespoons butter; 3 large garlic cloves, minced; 1 1/2 teaspoons paprika; 1/4 teaspoon ground nutmeg; 1 lb mushroom, thinly sliced; 1 cup root vegetable stock (Recipe below.); 8 cups shredded spinach or 8 cups swiss chard leaves, lightly packed; 1 1/2 cups sour cream; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot pepper sauce; 1 teaspoon salt (or more to taste); 4 -5 cups hot cooked brown rice

Servings: persons

1 large onion
4 tablespoons butter
3 large garlic cloves, minced
1 1/2 teaspoons paprika
1/4 teaspoon ground nutmeg
1 lb mushroom, thinly sliced
1 cup root vegetable stock (Recipe below.)
8 cups shredded spinach or 8 cups swiss chard leaves, lightly packed
1 1/2 cups sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon salt (or more to taste)
4 -5 cups hot cooked brown rice

1
Remove stem and root ends from onion; cut in half lengthwise and thinly slice onion lengthwise so that it falls into slivers.
2
Add butter in a deep, wide frying pan over medium heat. Add onion and garlic, and cook, stirring often, until onion begins to soften. Mix in paprika and nutmeg and cook, stirring, until onion is soft but not browned. Stir in mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms are lightly browned (10 to 15 minutes).
3
Add stock and bring to a boil over high heat. Reduce heat to medium and continue boiling gently until liquid is reduced by about a third (5 to 8 more minutes). Mix in spinach and stir just until wilted. Blend in sour cream, Worcestershire, and hot pepper seasoning. Season to taste with salt. Cook, stirring, just until heated through - do not boil. Serve over brown rice or pasta of your choice.

805

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large onion, 4 tablespoons butter, 3 large garlic cloves, minced, 1 1/2 teaspoons paprika, and more.

Yes, Mushroom Stroganoff With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Stroganoff With Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions