Mushroom & Spinach Stroganoff

 

Mushroom Stroganoff, a staple dish of every 1980's vegetarian menu! So it's easy to get bored with yet another mushroom stroganoff recipe but I gave this one a try from a Waitrose recipe card because it was a little different. 

The addition of spinach was intriguing, although it did make the dish mush darker in colour. It also used a porcini paste from their Cook's Ingredients range but it's possible to recreate something similar with some dried porcini. 

I relly enjoyed the end result, despite looking like a cow pat on a plate, it tasted absolutely delicious.

Ingredients

1 tbsp olive oil

1 onion, sliced

1 garlic clove, crushed

1/2 tsp sweet smoked paprika

250g portabellini mushrooms, (small, dark gilled variety)

115g baby spinach

100ml vegetable stock

10g dried porcini mushroom, finely chopped into a paste

3 tbsp double cream

salt, to taste

pepper, to taste

Method

Heat 1/2 tbsp of oil in a large frying pan over a medium heat. Add the onion and fry for 5 minutes until softened. Stir in the garlic and smoked paprika and fry for 2 minutes more.

Add the remaining 1/2 tbsp of oil and the mushrooms and fry, stirring regularly for 6-8 minutes until the mushrooms have softened and started to colour.

Meanwhile put the spinach in a colander and carefully pour over just boiled water from the kettle to wilt. Rinse under cold water, then squeeze out as much of the water as possible and set aside on kitchen paper. 

Stir in the veg stock and porcini paste into the pan with the mushrooms and allow to simmer for a minute. 

Turn the heat to low and stir in the cream and wilted spinach. 

Warm through and taste. Season with salt and pepper and more paprika or cream if needed.

Serve with boiled rice.