Creamy mushroom and spinach stroganoff recipe

This easy, creamy mushroom and spinach stroganoff recipe is a wonderful vegetarian feast, perfect served with potato rösti. 

Stroganoff is traditionally a beef dish, but mushrooms make a wonderful vegetarian substitute. Their earthy flavour and meaty texture are ideal with the creamy, mustard-laced sauce. Plus - great news if you're on a budget because they are a lot cheaper. This is one of our favourite cheap family meals, and it always goes down a treat. If you fancy making this even more special then we recommend swapping the normal mushrooms for chestnut or porcini mushrooms, or a mixture.

Ingredients

• 700g mixed button and chestnut mushrooms, halved if larger than bite-sized
• 175ml single cream
• 150g baby leaf spinach
• Small bunch flat-leaf parsley, roughly chopped
• 2 tbsp olive oil 
• 2 onions, finely chopped
• 2 cloves garlic, sliced
• Pinch hot or sweet paprika
• 3 tbsp brandy
• 270g pack potato rösti, to serve

Method

1. Heat oil in a large frying pan, add onion and garlic, and cook for 10 mins until golden. Add mushrooms, paprika and lots of black pepper, and fry over a high heat for 5 mins, stirring.
2. Add brandy and a pinch of salt and bubble for 1-2 mins. Stir in the cream and bring to the boil. Simmer for 2-3 mins until slightly reduced.
3. Stir in the spinach and parsley, and allow to wilt. Season well and serve with potato rösti.

Top tip for making creamy mushroom and spinach stroganoff

This recipe is really versatile. You can serve it with mash or rice instead of the rösti, as a filling for a baked potato, or as a great pie filling: just top with puff pastry and bake.