Mushroomspinachstroganoffmyway Recipes

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CREAMY MUSHROOM STROGANOFF



Creamy Mushroom Stroganoff image

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

8 ounces medium pasta shells
3 tablespoons unsalted butter
1 1/2 pounds cremini mushrooms, thinly sliced
2 large shallots, diced
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
4 teaspoons chopped fresh thyme
2 1/2 tablespoons all-purpose flour
2 cups beef stock
1 1/2 teaspoons Dijon mustard
3/4 cup sour cream
2/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

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



Mushroom Stroganoff With Spinach image

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

1 large onion
4 tablespoons butter
3 large garlic cloves, minced
1 1/2 teaspoons paprika
1/4 teaspoon ground nutmeg
1 lb mushroom, thinly sliced
1 cup root vegetable stock (Recipe below.)
8 cups shredded spinach or 8 cups swiss chard leaves, lightly packed
1 1/2 cups sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon salt (or more to taste)
4 -5 cups hot cooked brown rice

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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