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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

MUSHROOM SPINACH CROCKPOT STROGANOFF Recipe

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This recipe for MUSHROOM SPINACH CROCKPOT STROGANOFF is from EPIC YOUTH POSSE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TBSP BUTTER
10 OZ BABY PORTOBELLO MUSHROOMS, QUARTERED
12 OZ WHITE MUSHROOMS, QUARTERED
1 SMALL YELLOW ONION, DICED
2 CLOVES GARLIC, MINCED
½ C CHICKEN BROTH
8 OZ SOUR CREAM
2 TBSP KETCHUP
1 TSP WORCESTERSHIRE SAUCE
½ TSP BLACK PEPPER
1½ TSP PAPRIKA
2.5 OZ FRESH BABY SPINACH (ABOUT 4 CUPS)
8 OZ CREAM CHEESE
Directions:
Directions:
1. Place butter, mushrooms, onion, garlic, & spinach in crockpot.
2. In a separate bowl, mix together broth, sour cream, ketchup, Worcestershire sauce, black pepper, & paprika.
3. Pour mixture over mushrooms
4. Cook on low setting for 7½ hours.
5. Add cream cheese.
6. Cook on low setting for ½ hour or until everything is heated through.

Serve with egg noodles.

 

 

 

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