Creamy Mushroom And Spinach Stroganoff Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 2.Add minced garlic and chopped onion to the skillet and cook until fragrant.
• STEP 3.Stir in flour and cook for a minute to remove the raw taste. Gradually whisk in vegetable broth and bring to a simmer.
• STEP 4.Add sour cream, Dijon mustard, and Worcestershire sauce to the skillet. Stir until well combined and creamy.
• STEP 5.Add fresh spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
• STEP 6.Serve the creamy mushroom and spinach stroganoff over cooked egg noodles or rice. Garnish with fresh parsley, if desired.

Cooking Tips

• Use a mix of different mushroom varieties for a more complex flavor.
• If the sauce is too thick, add a splash of vegetable broth or water to thin it out.
• Feel free to add other vegetables like bell peppers or peas for extra color and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stroganoff in a skillet over low heat, stirring occasionally, until heated through.
• Serve the stroganoff with a side of crusty bread or a green salad for a complete meal.