Hello, lovely readers!
Autumn has officially landed here in the UK, painting the world with vibrant hues of orange, red, and gold. As the days grow shorter and the chill starts to sneak in, I find myself yearning for something cozy and comforting—a dish that feels like a warm hug on those cooler evenings. That’s where my Creamy Mushroom Stroganoff with a Herby Spinach Twist comes in!
There’s something wonderfully indulgent about a creamy pasta dish, isn’t there? It has the ability to transport you to a world of pure comfort, no matter what’s happening outside. This particular recipe blends the rich earthiness of mushrooms with the freshness of spinach, creating a harmonious balance that’s sure to please your taste buds.
Mushrooms truly are the star here, offering a depth of flavor and a satisfying meatiness that even carnivores will appreciate. For this version, I love using a combination of cremini, shiitake, and button mushrooms, but feel free to mix it up with whatever variety you have in your pantry.
The spinach adds not just a splash of vibrant green but also a delicate, herby note that pairs beautifully with the creamy sauce. Plus, it’s a great way to sneak in some greens without anyone batting an eye—especially handy if you’ve got picky eaters at the table!
This dish is incredibly versatile, perfect for a weeknight family meal or a delightful dinner for two. Whether you’re a seasoned cook or just starting your culinary adventure, this recipe is simple enough for anyone to master. And trust me, the aromas wafting through your kitchen will have everyone gathering in anticipation.
As you prepare this dish, I hope you find the same joy and contentment in cooking that I do—a moment to unwind and express creativity within the comfort of your home. So, switch on your favorite playlist, pour yourself a glass of your preferred drink, and let’s get cooking!
Remember to garnish with a bit of parsley for that extra pop of freshness. It’s like the cherry on top, adding a touch of color and a whisper of flavor that truly elevates the dish.
I’d love to hear how your stroganoff turned out, so be sure to leave a comment below or tag me on social media. Here’s to cozy nights in and delicious meals shared with loved ones.
Stay warm and happy cooking,
Al
Ingredients
– 500g mixed mushrooms, sliced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 250g fresh spinach leaves
– 200ml sour cream
– 200ml vegetable broth
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 1 tablespoon all-purpose flour
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– salt and pepper, to taste
– 300g tagliatelle or your preferred pasta
– Fresh parsley, chopped, for garnish
Method
1. Start by bringing a large pot of salted water to a boil. Cook the tagliatelle or your preferred pasta according to the package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn.
4. Add the sliced mixed mushrooms to the skillet. Increase the heat to medium-high and sauté for about 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
5. Sprinkle the flour over the mushrooms and stir well, cooking for about 1-2 minutes to remove the raw flour taste.
6. Gradually pour in the vegetable broth, stirring continuously, until the mixture starts to thicken, about 2-3 minutes.
7. Reduce the heat to medium-low, and stir in the smoked paprika, dried thyme, salt, and pepper. Allow the flavors to blend for another minute.
8. Add the sour cream, mixing gently until everything is well combined and the sauce is smooth. Simmer for 2-3 minutes, ensuring it doesn’t boil.
9. Toss in the fresh spinach leaves, stirring gently until they wilt into the creamy sauce, about 2 minutes.
10. Add the cooked pasta to the skillet, mixing until the pasta is well coated with the mushroom-spinach sauce.
11. Serve immediately, garnishing with freshly chopped parsley for a touch of freshness. Enjoy your creamy mushroom and spinach stroganoff!
