Easy One Pot Mushroom Stroganoff
Discover the ultimate comfort food with this creamy mushroom stroganoff. Perfectly balanced with savoury mushrooms and a rich, tangy sauce, this dish is a delight for both vegetarians and vegans.
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Servings: 4 people
Ingredients
- 1 large onion, finely chopped (200g)
- 3 cloves fresh garlic, minced
- 500 g (1 lb) mixed mushrooms, sliced (cremini, portobello, shiitake)
- 1 tablespoon fresh thyme leaves
- 40 g (⅓ cups) flour or gluten-free flour
- 500 ml (2 cups) vegetable stock or broth
- 200 g (¾ cups) sour cream or vegan sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 300 g (⅔ lb) pasta, wide egg noodles, or rice (gluten-free if necessary)
Instructions
Preparation:
- Cook your pasta or rice according to the package instructions. Drain, set aside, and keep warm.
Cooking the Stroganoff:
- Heat a large pan over medium heat, adding a splash of olive oil or a knob of butter. Sauté the finely chopped onion until it softens and becomes translucent, about 5 minutes.
- Add the sliced mushrooms, increasing the heat to medium-high. Sauté until the mushrooms release their liquid, start to brown, and most of the liquid evaporates, around 10 minutes.
- Stir in the minced garlic, fresh thyme leaves, and paprika, cooking for another minute until the garlic is fragrant.
- Sprinkle the flour over the mushroom mixture, stirring to coat the mushrooms. Cook for a minute to remove the raw flour taste.
- Slowly whisk in the vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Lower the heat to medium and stir in the sour cream and Dijon mustard until well combined. Season with salt and black pepper to taste.
- Cook for another 2-3 minutes, until the sauce thickens to your desired consistency.
Serving the Stroganoff:
- Divide the cooked pasta or rice among four plates. Top each with a generous portion of the mushroom stroganoff.
- Garnish with freshly chopped parsley and serve hot. Enjoy your comforting, creamy Mushroom Stroganoff!
Notes
- For a richer flavour, add a splash of soy sauce or tamari along with the vegetable stock. Feel free to experiment with different mushroom varieties or add additional veggies such as peas or spinach.
- For a vegan version, substitute the sour cream with a vegan alternative such as cashew cream or store-bought vegan sour cream.
- For a gluten-free dish, use a gluten-free flour blend to thicken the sauce and opt for gluten-free pasta or rice.
Nutrition
Calories: 218kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 922mg | Potassium: 735mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1027IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 2mg
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