Mushroom Spinach Stroganoff My Way Food

MUSHROOM STROGANOFF WITH SPINACH

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.

MUSHROOM STROGANOFF

Steps:

• In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

VEGAN MUSHROOM AND SPINACH STROGANOFF

Steps:

• Cook pasta according to directions while making sauce.
• In large frying pan, put water, garlic and onion. Add part of vegetable broth if needed, to sauté onion for 3 minutes, stirring occasionally.
• Add mushrooms and spinach and sauté 3 more minutes. Add remaining ingredients except cornstarch. Cook over medium heat, stirring occasionally about 12 minutes. Add cornstarch mixture and stir until thickened.
• Serve over pasta.

MUSHROOM STROGANOFF

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.

CREAMY MUSHROOM STROGANOFF

Steps:

• In a large frying pan heat the butter until it has melted. Add the shallots and cook until soft.
• Add the mushrooms and stir occasionally until all the mushrooms are tender. Sprinkle over the flour and cook for another couple more minutes stirring constantly .
• Add roughly 1/4 of the stock, continuing to stir until thickened and then continue to add the rest of the stock in the same way until all of it is used.
• Simmer for 5 minutes, then stir in the brandy. Add the double cream and mustard stirring until creamy. Sprinkle on the parsley and season to taste.
• Serve with tagliatelle and fresh parsley leaves as decoration.

MUSHROOM STROGANOFF

Steps:

• Place the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the onion is tender.
• Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2 minutes, stirring occasionally.
• Just before serving, remove the pan from the heat and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tablespoons of parsley and season with pepper. Transfer the stroganoff to a warm serving dish, sprinkle with remaining parsley, and serve at once with brown or white rice and a crisp green salad.