Root Vegetable Stock For Mushroom Stroganoff With Spinach Recipes

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MUSHROOM STROGANOFF WITH SPINACH



Mushroom Stroganoff With Spinach image

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.

Provided by JC in Texas

Categories     One Dish Meal

Time 1h45m

Yield 5 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 439.1, Fat 24.8, SaturatedFat 14.2, Cholesterol 60.3, Sodium 671, Carbohydrate 47.5, Fiber 5.6, Sugar 5.9, Protein 9.9

MUSHROOM STROGANOFF



Mushroom stroganoff image

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice

Steps:

  • Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
  • Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
  • Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
  • Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

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