Mushroom Stroganoff with Spinach
Creamy, comforting, and incredibly flavorful, this Mushroom Stroganoff with Spinach is the perfect vegetarian twist on a classic dish. Sautéed button mushrooms and tender spinach are enveloped in a rich, velvety sauce made with sour cream, Dijon mustard, and vegetable broth, creating a luscious base that pairs beautifully with pasta or rice. Enhanced with the savory depth of Worcestershire sauce and a hint of paprika, this one-pan recipe delivers gourmet flavors in just 40 minutes. Whether you're looking for a quick weeknight dinner or a crowd-pleasing option for meatless Mondays, this hearty stroganoff is sure to satisfy. Garnish with fresh parsley for a burst of color and freshness!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 450 grams, sliced White button mushrooms
- 120 grams Baby spinach
- 1 cup Vegetable broth
- 3 tablespoons Sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons, chopped (optional) Fresh parsley
- 4 servings (to serve) Cooked pasta or rice
Instructions
Heat the butter and olive oil in a large skillet over medium heat until the butter is melted.
Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add the sliced mushrooms to the skillet. Cook for 7-8 minutes, or until the mushrooms release their liquid and begin to brown. Stir occasionally to ensure even cooking.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the vegetable broth and mix thoroughly to smooth out any lumps. Allow the mixture to simmer for 3-4 minutes until slightly thickened.
Stir in the sour cream, Dijon mustard, Worcestershire sauce, salt, pepper, and paprika. Mix until all the ingredients are fully combined and the sauce is creamy.
Add the baby spinach to the skillet and cook for 2-3 minutes, or until wilted.
Taste the stroganoff and adjust the seasoning with additional salt or pepper, if needed.
Serve the Mushroom Stroganoff over cooked pasta or rice. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 236.0 g | 86% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 23.8 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 318 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2466 mg | 52% | |
*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.
