Prep 1 hr
Cook 45 mins
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.
- 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
- 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.
Please note that Worcestershire sauce has anchovies in it. For a Vegetarian Version use Vegetarian worcestershire sauce without anchovies.
I saw this recipe and decided to give it a try! I liked it much more than I expected and that is saying a lot because mushrooms are my least favorite vegetable! A perfect example to "don't judge a book by its cover or in this case, a recipe by its picture. I typically eyeball the ingredients and this was no exception. I added more sour cream, about 2 cups. In addition to the paprika and nutmeg, I added ceyenne pepper. It gave it a really nice kick. I made it with egg noodles instead of the rice. It was all very flavorful, which was a pleasant surprise. I will be making this again!
I bought the book International Vegetarian Recipes at least 25 years ago and have loved making and eating this recipe. I swap the worcestershire sauce to Soy sauce (wheat free) and put in some fresh crushed chillies from the garden instead of the hot pepper sauce. I serve it with fettucine (pasta)