Mushroom Stroganoff

Recipe

Main Dish
Mushroom Stroganoff

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User Rating

4.33 out of 5 stars
Rate it:
6 ratings

Recipe Data

6
Servings
20min
Prep
30min
Total

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Description

Omit beef and replace it with three kinds of mushrooms in this reimagined stroganoff, a perfect entree for meatless Mondays.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 (12-oz.) package Hy-Vee mini lasagna noodles
1 (8-oz.) package sliced white mushrooms
1 (8-oz.) package whole baby bella mushrooms, sliced
1 (5-oz.) package sliced shiitake mushrooms
1 medium red onion, cut into thin strips
1 tbsp. Gustare Vita olive oil
2 tbsp. bottled minced garlic
1 tbsp. Italian parsley, chopped; plus additional for garnish
1 tbsp. Gustare Vita capers, drained
1 tsp. Hy-Vee vanilla extract
2 c. baby spinach, tightly packed
1 (16-oz.) container Hy-Vee sour cream
1 c. Hy-Vee vegetable stock
1 tsp. smoked paprika, plus additional for garnish
Hy-Vee kosher sea salt, to taste
Hy-Vee black pepper, to taste

Things To Grab

  • Large nonstick skillet

Directions

  1. Cook mini lasagna noodles according to package directions. Drain and rinse with cold water; set aside.

  2. Heat a large nonstick skillet over high heat. Add white, baby bella and shiitake mushrooms and red onion. Cook for 5 minutes, stirring frequently.

  3. Drizzle mushrooms with olive oil. Add garlic, 1 tablespoon parsley, capers and vanilla. Cook for 3 minutes, stirring frequently.

  4. Stir in spinach, sour cream, vegetable stock and 1 teaspoon smoked paprika. Reduce heat to low.

  5. Stir in lasagna noodles; cook for 3 to 5 minutes or until heated through. Season to taste with salt and pepper. Garnish with additional parsley and smoked paprika, if desired.

Nutrition facts

Servings

424 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 50mg
  • Sodium: 274mg
  • Total Carbohydrates: 56g
  • Protein: 15g

Daily Values

0%
Iron 12%
0%
Calcium 11%
0%
Vitamin D 3%
0%
Potassium 11%