Mushroom Stroganoff with Spinach

Creamy, comforting, and incredibly flavorful, this Mushroom Stroganoff with Spinach is the perfect vegetarian twist on a classic dish. Sautéed button mushrooms and tender spinach are enveloped in a rich, velvety sauce made with sour cream, Dijon mustard, and vegetable broth, creating a luscious base that pairs beautifully with pasta or rice. Enhanced with the savory depth of Worcestershire sauce and a hint of paprika, this one-pan recipe delivers gourmet flavors in just 40 minutes. Whether you're looking for a quick weeknight dinner or a crowd-pleasing option for meatless Mondays, this hearty stroganoff is sure to satisfy. Garnish with fresh parsley for a burst of color and freshness!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 450 grams, sliced White button mushrooms
• 120 grams Baby spinach
• 1 cup Vegetable broth
• 3 tablespoons Sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons, chopped (optional) Fresh parsley
• 4 servings (to serve) Cooked pasta or rice

Directions

Step 1

Heat the butter and olive oil in a large skillet over medium heat until the butter is melted.

Step 2

Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Step 3

Add the sliced mushrooms to the skillet. Cook for 7-8 minutes, or until the mushrooms release their liquid and begin to brown. Stir occasionally to ensure even cooking.

Step 4

Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Pour in the vegetable broth and mix thoroughly to smooth out any lumps. Allow the mixture to simmer for 3-4 minutes until slightly thickened.

Step 6

Stir in the sour cream, Dijon mustard, Worcestershire sauce, salt, pepper, and paprika. Mix until all the ingredients are fully combined and the sauce is creamy.

Step 7

Add the baby spinach to the skillet and cook for 2-3 minutes, or until wilted.

Step 8

Taste the stroganoff and adjust the seasoning with additional salt or pepper, if needed.

Step 9

Serve the Mushroom Stroganoff over cooked pasta or rice. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(1602.2g)

Amount per serving	% Daily Value*
Calories	1641.5

Total Fat 54.3g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 83.8mg	0%
Sodium 3404.0mg	0%
Total Carbohydrate 236.0g	0%
Dietary Fiber 23.7g	0%
Total Sugars 23.8g
Protein 58.6g	0%

Vitamin D 36.0IU	0%
Calcium 318.3mg	0%
Iron 14.8mg	0%
Potassium 2466.4mg	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: 29.3%

Protein: 14.1%

Carbs: 56.6%