Mushroom Spinach Stroganoff My Way
Creamy, savory, and packed with wholesome goodness, Mushroom Spinach Stroganoff My Way is a comforting vegetarian twist on a classic. This dish combines tender cremini mushrooms, vibrant baby spinach, and perfectly cooked egg noodles in a rich, sour cream-based sauce infused with paprika and thyme. The homemade roux ensures a velvety texture, while a light vegetable stock base keeps the dish flavorful yet balanced. Ready in just 35 minutes, this one-pan wonder is ideal for busy weeknights but elegant enough for guests. Garnished with fresh parsley and served piping hot, it’s a hearty, meat-free meal that will have everyone coming back for seconds. Perfect for those seeking easy vegetarian stroganoff recipes or plant-based comfort foods full of flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Yellow onion
- 3 Garlic cloves
- 500 grams Cremini mushrooms
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 tablespoons All-purpose flour
- 2 cups Vegetable stock
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.75 cup Sour cream
- 4 cups Baby spinach
- 2 tablespoons Fresh parsley
- 300 grams Egg noodles
Instructions
Bring a large pot of water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.
While the noodles are cooking, heat olive oil and butter in a large skillet over medium heat.
Dice the onion and mince the garlic. Add them to the skillet and sauté for 3–4 minutes until softened and fragrant.
Slice the cremini mushrooms thinly. Add them to the skillet and cook for 7–8 minutes until they release their moisture and become golden brown.
Stir in paprika and dried thyme, coating the mushrooms evenly with the spices.
Sprinkle the flour over the mushrooms and stir well to form a roux. Cook for 1–2 minutes to eliminate any raw flour taste.
Gradually pour in the vegetable stock, whisking continuously to avoid lumps. Simmer the sauce for 3–5 minutes until it thickens.
Season the sauce with salt and ground black pepper to taste.
Reduce the heat to low and stir in the sour cream until the sauce becomes creamy and smooth.
Add the baby spinach to the skillet and cook for 2–3 minutes until it wilts and blends into the sauce.
Add the cooked egg noodles to the skillet and toss to coat them in the creamy sauce.
Garnish with freshly chopped parsley and serve hot. Enjoy your Mushroom Spinach Stroganoff My Way!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 34.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 605 mg | 47% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3552 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
