Mushroomspinachstroganoffmyway Recipes
CREAMY MUSHROOM STROGANOFF
Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.
MUSHROOM STROGANOFF WITH SPINACH
I have regularly prepared this dish for over a quarter of a century. I want so much to say that it is mine; but, alas, I cannot. The recipe came from an International Vegetarian Cookbook. We do a "no-no" and add ground sirloin to it.
Provided by JC in Texas
Categories One Dish Meal
Time 1h45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Remove stem and root ends from onion; cut in half lengthwise and thinly slice onion lengthwise so that it falls into slivers.
- Add butter in a deep, wide frying pan over medium heat. Add onion and garlic, and cook, stirring often, until onion begins to soften. Mix in paprika and nutmeg and cook, stirring, until onion is soft but not browned. Stir in mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms are lightly browned (10 to 15 minutes).
- Add stock and bring to a boil over high heat. Reduce heat to medium and continue boiling gently until liquid is reduced by about a third (5 to 8 more minutes). Mix in spinach and stir just until wilted. Blend in sour cream, Worcestershire, and hot pepper seasoning. Season to taste with salt. Cook, stirring, just until heated through - do not boil. Serve over brown rice or pasta of your choice.
Nutrition Facts : Calories 439.1, Fat 24.8, SaturatedFat 14.2, Cholesterol 60.3, Sodium 671, Carbohydrate 47.5, Fiber 5.6, Sugar 5.9, Protein 9.9
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CREAMY MUSHROOM STROGANOFF RECIPE (VEGETARIAN)
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- Pasta: Cook egg noodles according to instructions on the package. Reserve 1 cup of the pasta water after cooking, and strain out the rest of the water. Cover noodles to stay warm.
- Flavor Base: Meanwhile, heat oil in a large saute pan over medium heat. Add onion, garlic, and thyme. Cook until onion is soft and translucent, about 5 minutes.
- Mushrooms: Roughly chop or slice the mushrooms, then add them to the pan. Continue cooking, stirring occasionally, until the moisture released from the mushrooms has evaporated, about 10 minutes.
- Get Saucy: Sprinkle flour over the mushroom mixture, stirring to coat everything. Add the wine, gently scraping the bottom of the pan to incorporate all the tasty flavors into the sauce. Add the bouillon, 1 cup of reserved pasta water, and mustard, stirring to combine.
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