Eastern European-inspired · Dinner
Mushroom stroganoff with spinach
Mushroom stroganoff with spinach brings together deeply browned mushrooms, creamy sauce, spinach, noodles, and dill in a colorful, weeknight-ready dinner.
Equipment
- Large pot
Ingredients
1× recipe · Makes 4 servings
- 1 pound mixed mushrooms, thickly sliced
- 10 ounces whole-wheat egg noodles
- 1 yellow onion, thinly sliced
- 5 ounces baby spinach
- 1 cup low-sodium vegetable broth
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 cup fresh dill
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus black pepper
Instructions
Bring a large pot of water to a boil. Cook 10 ounces whole-wheat egg noodles until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.
Combine 1 cup low-sodium vegetable broth, 1/2 cup plain Greek yogurt, 1 tablespoon Dijon mustard into a smooth sauce. Brush any debris from 1 pound mixed mushrooms, thickly sliced, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until the mushrooms are deeply browned; transfer to a plate.
Add the remaining 1 tablespoon olive oil and 1 yellow onion, thinly sliced and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.
Taste and adjust with the remaining salt and pepper. Divide Mushroom stroganoff with spinach among four bowls and finish with 1/2 cup fresh dill.
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