Mushroom & Spinach Stroganoff

August 24, 2017

Mushroom & Spinach Stroganoff

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

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • 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


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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