Mushroom-Spinach Stroganoff
4 servings (12⁄3 cups each)
Ingredients
- 4 cups wide or dumpling egg noodles 8 oz
- 3 tablespoons chopped fresh Italianflat-leaf parsley
- 1 tablespoon olive oil
- ½ cup chopped onion 1 medium
- 1 lb mixed fresh mushrooms such as crimini, portabella and regular white, cut into 1⁄4-inch slices
- 2 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 2 cups fresh spinach leaves
- 1 container 8 oz sour cream
- ¾ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook noodles as directed on package; drain.
- Toss with 2 tablespoons of the parsley; place in serving dish.
- Cover to keep warm.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat.
- Add onion and mushrooms; cook 10 minutes, stirring occasionally.
- Add garlic; cook 1 minute, stirring occasionally.
- Reduce heat to medium.
- Stir in tomato paste.
- Stir in spinach; cook 1 to 2 minutes or until spinach is wilted.
- Gently fold in sour cream, milk, salt and pepper.
- Cook just until hot, stirring constantly.
- Cover; remove from heat.
- Pour onion-mushroom mixture over noodles.
- Sprinkle with remaining tablespoon parsley.
Notes / Tips / Wine Advice:
Tomato paste, available in a tube, is a convenient way to use a small amount. Store the rest of the tube, tightly covered, in the refrigerator for up to a year. If you use a can of tomato paste, freeze the rest in 1-tablespoon portions; add a frozen amount to a soup, stew or chili without thawing it first. Be sure to seal the tomato paste in an air-tight container, label and date it.
Nutritional Information
Calories: 370 kcal