Thursday, September 01, 2005

Mushroom-Spinach Stroganoff

1 tablespoon butter
1 tablespoon olive oil
1 cup onion, chopped
3 cloves of garlic, minced
12 ounces mushrooms, sliced
salt and pepper to taste
1/4-1/2 teaspoon dried thyme
1/4 cup dry sherry
2 tablespoons flour
1/2 can vegetable broth
8 ounces less-fat sour cream
1 cup of frozen spinach leaves
dash freshly grated nutmeg

Heat butter and olive oil in a large nonstick pan. Add onion and garlic and sauté until soft. Add mushrooms and cook until mushrooms begin to release their liquid. Add salt, pepper and thyme and cook 1 or 2 minutes. Add sherry and cook until most of the liquid has evaporated. Add flour and cook for 1 or 2 minutes. Add vegetable broth (and more sherry, if desired) and cook until thickened. Add sour cream and more broth if necessary to reach desired consistency. Add spinach and nutmeg at the end and heat through. Serve over noodles of your choosing.

I talked about this recipe HERE.

No comments:

Post a Comment