Mushroom Stroganoff With Spinach

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I have regularly prepared this dish for over a quarter of a century. I want so much to say that it is mine; but, alas, i cannot. The recipe came from an international vegetarian cookbook. We do a no-no" and add ground sirloin to it."

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Steps

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Remove stem and root ends from onion.

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Cut in half lengthwise and thinly slice onion lengthwise so that it falls into slivers.

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Add butter in a deep , wide frying pan over medium heat.

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Add onion and garlic , and cook , stirring often , until onion begins to soften.

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Mix in paprika and nutmeg and cook , stirring , until onion is soft but not browned.

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Stir in mushrooms and cook , stirring occasionally , until liquid evaporates and mushrooms are lightly browned.

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Add stock and bring to a boil over high heat.

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Reduce heat to medium and continue boiling gently until liquid is reduced by about a third.

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Mix in spinach and stir just until wilted.

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Blend in sour cream , worcestershire , and hot pepper seasoning.

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Season to taste with salt.

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Cook , stirring , just until heated through - do not boil.

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Serve over brown rice or pasta of your choice.

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Ingredients

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onion, butter, garlic cloves, paprika, ground nutmeg, mushroom, vegetable stock, spinach, sour cream, worcestershire sauce, hot pepper sauce, salt, cooked brown rice