Mushroom and Spinach Stroganoff

Date: 15 Apr 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 1


A vegetarian version of the Stroganoff, usually made with Beef.  Not only does it take less than half the time to make, but it tastes just as delicious!


Serves 2 persons

  • 350g mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 3/4 cup white wine
  • 1/2 cup Gluten Free Vegetable stock
  • 1/4 cup yoghurt
  • 2 tsp paprika
  • 1/2 Chilli powder
  • 1/4 tsp Freshly Ground Pepper
  • 2 level tbsp Gluten Free Flour
  • 2 tsp Gluten Free Worcestershire sauce
  • 2 cups fresh baby spinach or 2 blocks frozen spinach, thawed.
  • Freshly chopped parsley


Sauté the onion in a pan until it start softening.  Add the crushed garlic and cook for a minute before adding the sliced mushrooms. Mix the GF flour with the paprika, chilli and pepper in a bowl and when mushrooms are cooked, sprinkle the flour mix and stir it gently into the mushrooms.  Add the wine, followed by the stock and the Worcestershire sauce. Bring to boil, lower the heat and add the spinach. Cover and leave on low heat. Before serving stir in the yoghurt and the fresh parsley.  Serve with rice or short GF pasta, whichever you prefer.

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