Mushroom and Spinach Stroganoff
A comforting, vegetarian twist on a classic. This Mushroom and Spinach Stroganoff delivers all the creamy, satisfying goodness of traditional stroganoff while packing in extra nutrients from fresh vegetables.
Ingredients
- 16 oz mixed mushrooms cremini, button, or portobello, sliced
- 8 oz fresh spinach roughly chopped
- 12 oz egg noodles
- 1 large onion diced
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil for the egg noodles.
- Heat butter and olive oil in a large skillet over medium-high heat. Add onions and cook until softened (about 5 minutes).
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown (8-10 minutes).
- Sprinkle flour over the mushroom mixture and stir constantly for 1 minute.
- Gradually add vegetable broth while stirring. Add thyme, Dijon mustard, salt, and pepper.
- Meanwhile, cook egg noodles according to package instructions.
- Reduce heat to low and stir in sour cream until well combined.
- Add spinach and cook until just wilted (about 2 minutes).
- Combine with cooked noodles and serve immediately.