How to Create Creamy Spinach and Mushroom Stroganoff in Simple English
Are you looking for a comforting, satisfying meal that’s quick and easy to prepare? Creamy spinach and mushroom stroganoff is the perfect dish for you! This recipe combines hearty mushrooms, nutritious spinach, and a velvety sauce that pairs beautifully with pasta, rice, or bread. It’s vegetarian-friendly, but it’s so rich and flavorful, even meat lovers will enjoy it.
Whether you’re new to cooking or a seasoned chef, this recipe breaks the process down into simple steps. So, put on your apron and let’s get started!
Ingredients You’ll Need:
Before we start cooking, gather these simple ingredients. Most of them are pantry staples you may already have:
- Mushrooms (300 grams or about 3 cups): Choose fresh button mushrooms, cremini, or even portobello mushrooms. Slice them thinly.
- Spinach (2 cups): Fresh spinach works best, but you can also use frozen spinach if you prefer.
- Onion (1 medium): Finely chop the onion for a subtle sweet flavor.
- Garlic cloves (2-3): Minced garlic adds depth and aroma.
- Butter (2 tablespoons): For sautéing the vegetables and creating the creamy base.
- Olive oil (1 tablespoon): Helps prevent the butter from burning.
- All-purpose flour (2 tablespoons): Acts as a thickener for the sauce.
- Vegetable broth (1.5 cups): Adds a savory base to the sauce.
- Sour cream (1 cup): The key ingredient for that tangy, creamy stroganoff flavor. You can substitute plain Greek yogurt if preferred.
- Salt and black pepper: To taste.
- Paprika (1 teaspoon): Optional, but it adds a subtle smokiness.
- Noodles or rice: Serve the stroganoff over cooked pasta like fettuccine or egg noodles, or spoon it over fluffy rice.
Equipment:
- A large pan or skillet
- A wooden spoon or spatula
- A pot for boiling noodles or rice (if serving with pasta/rice)
Step-by-Step Instructions:
Step 1: Prepare Your Ingredients
Before cooking, make sure everything is ready to go. Slice the mushrooms, chop the onions, mince the garlic, and wash the spinach. If you’re serving the stroganoff with pasta or rice, boil it according to the package instructions. Set it aside once cooked.
Step 2: Sauté the Vegetables
- Heat your large pan or skillet over medium heat.
- Add the butter and olive oil. Once the butter melts, add the chopped onions. Cook for 2–3 minutes, stirring occasionally, until they turn soft and translucent.
- Add the minced garlic and cook for another 30 seconds. Be careful not to let the garlic burn.
- Toss in the sliced mushrooms. Stir them gently and let them cook for 5–7 minutes, or until they become golden and release their water.
Step 3: Add Flour for Thickness
- Sprinkle the all-purpose flour over the cooked mushrooms and onions. Stir well to coat the vegetables evenly. This step helps thicken the sauce.
- Let the flour cook for about 1 minute to remove its raw taste.
Step 4: Make the Creamy Sauce
- Gradually pour the vegetable broth into the pan, stirring constantly to prevent lumps. The mixture will start thickening as the flour combines with the broth.
- Lower the heat and add the sour cream. Stir until the sauce is smooth and creamy. If the sauce is too thick, you can add a splash of water or more broth to loosen it.
- Season the sauce with salt, black pepper, and paprika (if using). Taste and adjust the spices to your liking.
Step 5: Add Spinach
- Stir in the fresh spinach leaves. Spinach cooks quickly, so it will wilt in just 1–2 minutes. If you’re using frozen spinach, make sure to thaw and drain it before adding it to the pan.
Step 6: Combine Everything
- Once the spinach is fully wilted and the sauce is bubbling gently, your stroganoff is ready! If you’ve prepared pasta or rice, you can mix them directly into the pan or serve the sauce on top.
Tips and Variations:
- Want a vegan version? Use plant-based butter and sour cream alternatives, and substitute vegetable broth with mushroom broth for extra flavor.
- Extra protein: Add a handful of cooked lentils, chickpeas, or tofu cubes for added nutrition.
- More veggies: Feel free to toss in other vegetables like zucchini, bell peppers, or broccoli to make the dish heartier.
- Fresh herbs: Sprinkle chopped parsley or dill on top for a fresh, herby finish.
Serving Suggestions:
Creamy spinach and mushroom stroganoff is best served hot. Pair it with crusty bread, mashed potatoes, or even a simple salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat it gently in a pan or microwave, and add a splash of water if the sauce becomes too thick.
Now that you know how easy it is to make creamy spinach and mushroom stroganoff, why not give it a try tonight? Whether you’re cooking for yourself, your family, or guests, this comforting dish is sure to be a hit. Enjoy every creamy, flavorful bite!
