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."
 
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Ready In:
1hr 45mins
Ingredients:
13
Serves:
5
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ingredients

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directions

  • 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.

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Reviews

  1. Please note that Worcestershire sauce has anchovies in it. For a Vegetarian Version use Vegetarian worcestershire sauce without anchovies.
     
  2. 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!
     
  3. 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)
     
  4. This is definitely a recipe I'll be making again and serving to guests. It is very tasty and easy to make, specially if you use a crock pot to prepare it. I followed Jennifer's tip (from New Jersey) and threw all the ingredients in a crock pot (except for the butter, cream, and spinach) and let them cook till tender. At the end, I added the cream and spinach. It turned out very tasty. It tastes even better after you age it for 1 to 2 days in the refrigerator. [Ingredients used: table cream instead of sour cream, oyster mushroom, and Mongolian Fire oil. I omitted the butter in its entirety.] NOTE: if you are vegetarian, make sure to use vegetarian Worcestershire sauce -- the regular sauce contains anchovies. For the lactose-intolerant people, this recipe is just as flavorful without any cream in it.
     
  5. I wish that I could say that this was so good we didn't even notice the lack of meat, but the very first comment was "this would be better with beef in it", so I'll definately add a little steak if we try it again. The flavor was actually okay, but still tasted like it needed something seasoning wise (dill or dijon maybe? and definately double the garlic) and the sour cream flavor is more pronounced than in regular stroganoff. I served it with brown rice, but we agreed after tasting it that it would have been better over noodles or even potatoes. In my house we tend to draw a distinction between good vegetarian food and and good food that happens to be vegetarian friendly, and for us this falls into the category of pretty good for vegetarian (other serious carnivores who have tried a lot of super healthy places/dishes catering to vegetarians probably understand the distinction). I wouldn't make this again for my family without some modifications, but it tastes like something my veggie friends would think was fantastic as is. Thanks for sharing.
     
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Tweaks

  1. 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!
     
  2. This is definitely a recipe I'll be making again and serving to guests. It is very tasty and easy to make, specially if you use a crock pot to prepare it. I followed Jennifer's tip (from New Jersey) and threw all the ingredients in a crock pot (except for the butter, cream, and spinach) and let them cook till tender. At the end, I added the cream and spinach. It turned out very tasty. It tastes even better after you age it for 1 to 2 days in the refrigerator. [Ingredients used: table cream instead of sour cream, oyster mushroom, and Mongolian Fire oil. I omitted the butter in its entirety.] NOTE: if you are vegetarian, make sure to use vegetarian Worcestershire sauce -- the regular sauce contains anchovies. For the lactose-intolerant people, this recipe is just as flavorful without any cream in it.
     

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