November Recipes

Mushroom Stroganoff

Vegetarian Badge
Plate of Mushroom Stroganoff with spoon
Hands On:
20 minutes
Total Time:
30 minutes


  • 1 (12-oz.) package Hy-Vee mini lasagna noodles
  • 1 (8-oz.) package sliced white mushrooms
  • 1 (8-oz.) package whole baby bella mushrooms, sliced
  • 1 (5-oz.) package sliced shiitake mushrooms
  • 1 medium red onion, cut into thin strips
  • 1 tbsp Gustare Vita olive oil
  • 2 tbsp bottled minced garlic
  • 1 tbsp Italian parsley, chopped; plus additional for garnish
  • 1 tbsp Gustare Vita capers, drained
  • 1 tsp Hy-Vee vanilla extract
  • 2 cups baby spinach, tightly packed
  • 1 (16-oz.) container Hy-Vee sour cream
  • 1 cup Hy-Vee vegetable stock
  • 1 tsp smoked paprika, plus additional for garnish
  • Hy-Vee kosher sea salt, to taste
  • Hy-Vee black pepper, to taste
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Cook mini lasagna noodles according to package directions. Drain and rinse with cold water; set aside.
Heat a large nonstick skillet over high heat. Add white, baby bella and shiitake mushrooms and red onion. Cook for 5 minutes, stirring frequently.
Drizzle mushrooms with olive oil. Add garlic, 1 tablespoon parsley, capers and vanilla. Cook for 3 minutes, stirring frequently.
Stir in spinach, sour cream, vegetable stock and 1 teaspoon smoked paprika. Reduce heat to low.
Stir in lasagna noodles; cook for 3 to 5 minutes or until heated through. Season to taste with salt and pepper. Garnish with additional parsley and smoked paprika, if desired.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 50mg 17%
Sodium: 274mg 12%
Total Carbohydrate: 56g 20%
Dietary Fiber: 5g 18%
Sugars: 6g 12%
Protein: 15g 30%

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