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Mushroom Stroganoff with Spinach and Green Peas

 INGREDIENTS:

  1. Mushrooms 250 grams (Button, Cremini, or a mix) sliced
  2. Onion 1 medium, finely sliced
  3. Garlic 4-5 minced
  4. Spinach 2 cups chopped
  5. Green Peas 1/2 cup (Fresh or Frozen)
  6. All-purpose Flour 2 tbsp
  7. Milk 1/2 cup
  8. Sour Cream or Greek Yogurt 2 tbsp
  9. Vegetable Broth or Water 1/2 cup
  10. Paprika Powder 1/2 tsp
  11. Salt and Black Pepper Powder to taste
  12. Oil 1 tbsp
  13. Butter 1 tbsp
  14. Dried Thyme, or Parsley 1 tsp
  15. Cooked Egg Noodles for serving

METHOD:

Serving Size: 3-4

Heat oil and butter in a large pan and add the onion. Cook for a few minutes over a medium heat, until slightly softened.

Add the sliced mushrooms and garlic and cook until the mushrooms release their moisture and start to brown.

Add green peas and chopped spinach. Stir and cook for 2-3 minutes until the spinach has wilted.

Sprinkle flour over the vegetables and cook for 1 minute. 

Pour in the vegetable stock and milk, stirring continuously to prevent clumps.

Simmer for 5-6 minutes until the sauce is slightly reduced. Season with paprika, salt, and pepper.

Reduce heat to low and stir in the sour cream or Greek yogurt, parsley, and mix until smooth. Adjust the thickness by adding more broth or milk if needed.

Serve immediately with rice or buttered egg noodles, topped with a dollop of sour cream, a dusting of paprika, and garnished with chopped parsley.









   
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