Mushroom & Spinach Stroganoff

August 24, 2017

Did you catch Angie on CTV this morning? She featured this delicious crock pot recipe, as well as several other ideas to make weeknight cooking easy!

Mushroom & Spinach Stroganoff

Ingredients:

• 1 tbsp. Butter
• 1 lb. baby Portobello mushrooms, quartered
• 1 lb. button Mushrooms, quartered
• 1 medium Onion, diced
• 2 cloves of Garlic, minced
• ½ cup Vegetable, Beef or Chicken Broth
• 1 cup Sour Cream
• 3 tbsp. Tomato Paste
• 1 tsp. Worcestershire sauce
• ½ tsp. Black Pepper
• 1 ½ tsp. Paprika
• 8oz Cream Cheese
• 4 cups of fresh Baby Spinach

Instructions:

In a large freezer bag, mix together broth, sour cream, tomato paste, Worcestershire sauce, black pepper, and paprika. Add butter, mushrooms, onions and garlic.

Cook on LOW for 6-7 hours. Add cream cheese and fresh spinach – cook on LOW for another ½ hour or until everything is heated through and spinach is wilted. Serve over egg noodles, or penne.

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