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Creamy mushroom stroganoff with parsley and noodles in a white bowl.

Easy One Pot Mushroom Stroganoff

This Mushroom Stroganoff is a vegetarian twist on a classic Russian comfort food, offering a delicious medley of umami-rich mushrooms smothered in a creamy, tangy sauce. This hearty dinner will both nourish and comfort you in just 30 minutes.
5 from 6 votes
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Course: Easy Dinners
Cuisine: Russian-inspired
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people

Ingredients

  • 1 large Onion, finely chopped (approx. 200g)
  • 3 cloves Fresh Garlic, minced
  • 500 g mixed Mushrooms, sliced (try a combination of cremini, portobello, and shiitake)
  • 1 tablespoon Fresh Thyme leaves
  • 40 g Flour, or gluten-free flour
  • 500 ml Vegetable Stock or Broth
  • 200 g 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 Pasta, or wide egg noodle or rice; gluten-free if necessary

Instructions

Preparation

  • Start by cooking 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, add a splash of olive oil or a knob of butter. Add the finely chopped onion to the pan, sautéing until it begins to soften and become translucent, about 5 minutes.
  • Add the sliced mushrooms to the pan, 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 ensure the mushrooms are well-coated. Cook for a minute to remove the raw flour taste.
  • Slowly whisk in the vegetable stock, stirring constantly to prevent lumps from forming. 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.
  • Allow the sauce to cook for another 2-3 minutes, until it 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.
  • Sprinkle with freshly chopped parsley for garnish, and serve hot. Enjoy your comforting, creamy Mushroom Stroganoff!

Notes

  • For an even richer flavour, try adding a splash of soy sauce or tamari along with the vegetable stock.
  • This recipe is very forgiving. Feel free to experiment with different mushroom varieties or add additional veggies such as peas or spinach.
  • For a vegan version of this dish, substitute the sour cream with a vegan alternative such as cashew cream or a store-bought vegan sour cream.
  • Gluten-intolerant? Use a gluten-free flour blend to thicken the sauce and opt for gluten-free pasta or rice.
  • This Mushroom Stroganoff is best served hot, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of vegetable stock if necessary to loosen the sauce.

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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