| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 16g | 5g | 43g |
| sugars | fibre | protein | salt |
| 6g | 5g | 12g | 0.75g |
Why I Love British Spinach and Mushroom Stroganoff
Every once in a while, I find myself falling in love with a recipe that’s a touch outside my comfort zone. One such recipe is the hearty, British-inspired Spinach and Mushroom Stroganoff. Although at first glance it may seem far removed from my Southern roots, it resonates with my love for mixing different elements in the pursuit of hearty, comforting cuisine.
Why Spinach and Mushroom Stroganoff?
There’s just something heartwarmingly familiar and comforting about a dish that blends the earthy richness of mushrooms with the fresh, vibrant taste of spinach. Add a creamy sauce to it, and it’s a match made in culinary heaven. Sure, it might not be the typical Southern fare, but that’s precisely what draws me to it. It’s a delightful exploration of flavors, textures, and cooking techniques that I’m not ordinarily accustomed to.
This dish is somewhat reminiscent of Creamy Mushroom Soup, a recipe by globally renowned chef Jamie Oliver. It’s his passion for homely, hearty dishes that has often inspired me to venture outside my comfort zone.
Pairing Suggestions
Despite its rich and fulfilling nature, Spinach and Mushroom Stroganoff can be a versatile dish when it comes to pairing. You could serve it alongside a tangy, fresh salad for a light, balanced meal. Or if you want to turn it into a hearty main course, try it with roasted potatoes or even a slice of robust artisan bread.
But here’s another idea: pair it with a classic Southern dish for a bit of old-meets-new. Spinach and Mushroom Stroganoff served alongside my fluffy biscuits makes for an unexpectedly delightful combination that leaves both the taste buds and the stomach satisfied.
A final word: no matter how you choose to serve Spinach and Mushroom Stroganoff, don’t forget to savor each bite. Because that’s what good cooking (and good eating) is all about.
What You’ll Need
- 3 tablespoons olive oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 1 pound fresh spinach, washed and chopped
- 1 cup vegetable broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 3 cups cooked basmati rice
- Fresh parsley, chopped (for garnish)
- 2 cups dry white wine (optional)
Method
Step One
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the finely chopped onions. Cook them until they become translucent, stirring occasionally to prevent them from sticking to the bottom of the pan.
Step Two
Add the minced garlic to the onions and cook for a few more minutes until the garlic is fragrant. Then, add the sliced mushrooms. Cook the mixture while gently stirring for about 5-7 minutes, or until the mushrooms are tender and cooked through.
Step Three
Now introduce the fresh, chopped spinach to the pan. Cook and stir until the spinach wilts.
Step Four
Pour vegetable broth into the pan and cook for a few more minutes to combine the flavors. If you’re using wine, add it after the vegetable broth and allow it to simmer until reduced, this will add a flavorful depth to your stroganoff.
Step Five
Lower the heat of the stove to low, and then add the sour cream and Dijon mustard. Stir well until everything is well combined and heated through. Remember not to let the mixture boil as it may cause the sour cream to curdle.
Step Six
Season your stroganoff with salt and pepper to taste.
Step Seven
Serve the stroganoff hot over the cooked basmati rice, garnish with some fresh, chopped parsley. Enjoy your delicious Spinach and Mushroom Stroganoff!
