Mushroom Stronganoff

It's been a gloomy cloudy day all day today... not to mention the nation is basically quarantined over COVID-19... so this dish was perfect for today. 

It's easy, warm, comforting, and so filling!

Heck, it's keeping me from boredom-eating, which is tempting when you've been home for almost a week straight!

Once you've mastered this recipe, you can whip it up in no time, especially if you have a rice cooker to help!

Play around with this and make it your own! You can experiment with what veggies you add, serve over noodles, add or sub seasonings, etc. And it's a good one to have in your back pocket. 

Time: Prep, 10; Cooking, 15; Total, 25

Serves: 4

What you need:

1 cup vegetable broth (plus more if needed)
1 cup unsweetened, non-dairy milk
1/4 cup whole-wheat flour 
1 tsp dried thyme leaves
1 tsp garlic powder
1 tsp onion power
2 tbsp olive oil
1 white onion, chopped
4 cloves garlic, minced
16 oz white button mushrooms (16 oz) , sliced (about 6 cups sliced)
3 cups spinach, packed
Salt and pepper to taste (I use lots of pepper!)
Rice to serve! (cook about 1/2 cup dry according to package instructions)

What you'll do:

1. Start the rice according the package instructions
2. Heat the olive oil in a large pot; once warm, add the onion and garlic, and saute for about 5 minutes, or until onion softens. 
3. Reduce heat to medium, and add mushrooms for about five minutes, or until they soften
4. Pour in the broth and non-dairy milk
5. Add and stir in seasoning (dried thyme, onion powder, garlic powder, salt, and pepper)
6. Sprinkle and stir in the flour to thicken
7. Add in the spinach and stir well until they leaves cook down
8. Simmer until the dish thickens to your preference; add more broth if you need to thin the dish.
9. Serve, and enjoy!