Mushroom Spinach Stroganoff My Way

Creamy, savory, and packed with wholesome goodness, Mushroom Spinach Stroganoff My Way is a comforting vegetarian twist on a classic. This dish combines tender cremini mushrooms, vibrant baby spinach, and perfectly cooked egg noodles in a rich, sour cream-based sauce infused with paprika and thyme. The homemade roux ensures a velvety texture, while a light vegetable stock base keeps the dish flavorful yet balanced. Ready in just 35 minutes, this one-pan wonder is ideal for busy weeknights but elegant enough for guests. Garnished with fresh parsley and served piping hot, it’s a hearty, meat-free meal that will have everyone coming back for seconds. Perfect for those seeking easy vegetarian stroganoff recipes or plant-based comfort foods full of flavor.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 1 medium Yellow onion
• 3 Garlic cloves
• 500 grams Cremini mushrooms
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 2 tablespoons All-purpose flour
• 2 cups Vegetable stock
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 0.75 cup Sour cream
• 4 cups Baby spinach
• 2 tablespoons Fresh parsley
• 300 grams Egg noodles

Directions

Step 1

Bring a large pot of water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.

Step 2

While the noodles are cooking, heat olive oil and butter in a large skillet over medium heat.

Step 3

Dice the onion and mince the garlic. Add them to the skillet and sauté for 3–4 minutes until softened and fragrant.

Step 4

Slice the cremini mushrooms thinly. Add them to the skillet and cook for 7–8 minutes until they release their moisture and become golden brown.

Step 5

Stir in paprika and dried thyme, coating the mushrooms evenly with the spices.

Step 6

Sprinkle the flour over the mushrooms and stir well to form a roux. Cook for 1–2 minutes to eliminate any raw flour taste.

Step 7

Gradually pour in the vegetable stock, whisking continuously to avoid lumps. Simmer the sauce for 3–5 minutes until it thickens.

Step 8

Season the sauce with salt and ground black pepper to taste.

Step 9

Reduce the heat to low and stir in the sour cream until the sauce becomes creamy and smooth.

Step 10

Add the baby spinach to the skillet and cook for 2–3 minutes until it wilts and blends into the sauce.

Step 11

Add the cooked egg noodles to the skillet and toss to coat them in the creamy sauce.

Step 12

Garnish with freshly chopped parsley and serve hot. Enjoy your Mushroom Spinach Stroganoff My Way!

Nutrition Facts

Serving size	(1751.2g)

Amount per serving	% Daily Value*
Calories	1558.3

Total Fat 86.7g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 206.2mg	0%
Sodium 2632.3mg	0%
Total Carbohydrate 164.4g	0%
Dietary Fiber 21.4g	0%
Total Sugars 34.8g
Protein 47.2g	0%

Vitamin D 37.5IU	0%
Calcium 604.9mg	0%
Iron 15.7mg	0%
Potassium 3552.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 11.6%

Carbs: 40.4%