| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 38g | 15g | 41g |
| sugars | fibre | protein | salt |
| 5g | 4g | 12g | 0.6g |
Why I Love French Mushroom and Spinach Stroganoff
There’s a certain magic in the kitchen when you’re rustling up something as sublime as a Mushroom and Spinach Stroganoff. It’s a creation that unites refreshing vibrancy with rich, comforting nuances, reminding me of the delightful fusion that graces my typical cooking style.
A Love Affair with Food
As someone whose palette was shaped by the lush produce and vibrant food scene of California, every recipe I craft melds health-conscious choices with that crave-worthy American comfort culinary experience. It was the brilliant soil and endless sunshine of my home state which birthed my love affair with fresh and mindful comfort food. This Mushroom and Spinach Stroganoff is an embodiment of just that, transforming traditionally heavy stroganoff into a slightly lighter, nutritional power-packed sensation.
Inspired by the Masters
This recipe stirred up memories of a similarly innovative one by the renounced Chef Wolfgang Puck. Puck has always been an icon, never shying away from transforming traditional dishes with a unique twist, much like how this stroganoff reimagines the standard comfort food.
The ingredients harmoniously combine to create a symphony of flavors – the savory mushrooms, sautéed with garlic and onions, take center stage. As the dish progresses, it is complemented by a sauce built on vegetable broth, sour cream, and heavy cream, providing creamy richness that perfectly balances the medley of flavors. A generous handful of fresh spinach is added, reminding us of warm, sunny California gardens. To finish it all off, a sprinkle of fresh parsley is stirred in just before serving, adding a light, bright counterpoint to the rich and hearty dish.
Melding with Other Delights
Now imagine serving this Mushroom and Spinach Stroganoff with a side of roasted vegetables or, for an even heartier meal, alongside Rosemary Garlic Roast Beef, as inspired by Epicurious. The light, savory stroganoff paired with the full-bodied roast beef creates a meal that’s satisfying, comforting, and brimming with flavors.
Whether it’s a weeknight family dinner or an impressive dish to serve at your next dinner party, this Mushroom and Spinach Stroganoff is a standout recipe that brings a piece of sunny California right to your table. It’s the kind of recipe that nourishes the soul while satisfying your taste buds in a glorious celebration of food and life.
What You’ll Need
- 2 tablespoons olive oil
- 4 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup onion, diced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 cups fresh spinach
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 6 servings egg noodles or rice
Method
Step One
Begin by heating the olive oil over medium heat in a large skillet. Once the oil is warm, add the sliced mushrooms to the skillet and cook until they are browned and slightly crispy. This should take about 5-10 minutes.
Step Two
Next, add the minced garlic and diced onion to the skillet with the mushrooms. Continue to cook these ingredients together until the onions have become translucent and the garlic is starting to brown, this should take about another 5 minutes.
Step Three
Then, add the butter to the skillet and let it melt with the mushrooms, onions, and garlic. Once the butter has fully melted, sprinkle the all-purpose flour over top of everything in the skillet and stir until the flour is fully incorporated. Continue to cook this mixture for about 2 minutes to cook the flour out.
Step Four
Slowly whisk in the vegetable broth, making sure to scrape any bits off the bottom of the skillet. Bring this mixture to a simmer and let it thicken slightly, which should take about 5 minutes.
Step Five
At this point, reduce the heat to low and stir in the sour cream and heavy cream, followed by the fresh spinach. Continue to cook on low, stirring occasionally, until the spinach has wilted and the sauce has thickened to your desired consistency. This should take another 5-10 minutes.
Step Six
Finally, season the stroganoff with salt and black pepper to taste, then stir in the chopped fresh parsley. If needed, you can add additional broth to thin the sauce or additional sour cream to thicken it.
Step Seven
Serve the mushroom and spinach stroganoff over the cooked egg noodles or rice. Enjoy while it is still hot for the best flavor.
