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One Pot Mushroom Stroganoff Recipe

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4.2 from 86 reviews

This One Pot Mushroom Stroganoff is a comforting, creamy, and flavorful dish featuring a medley of sautéed mushrooms in a rich sour cream and mustard sauce, served over wide egg noodles or rice. Perfect for a quick and hearty vegetarian meal, it combines the earthy taste of mushrooms with fresh herbs and warm spices for a satisfying dinner in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 large onion (finely chopped, 200g)
  • 3 cloves fresh garlic (minced)
  • 500 g mixed mushrooms (sliced – cremini, portobello, 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 (wide egg noodles, or rice – gluten-free if necessary)

Instructions

  1. Preparation: Gather and prepare all the ingredients by finely chopping the onion, mincing the garlic, and slicing the mushrooms. Prepare your cooking area for easy access to all ingredients.
  2. Cook Pasta or Rice: Cook the pasta or rice according to the package instructions. Once cooked, drain and set aside, keeping it warm for serving.
  3. Sauté Onion: Heat a large pan over medium heat. Add a splash of olive oil or a knob of butter, then sauté the finely chopped onion until soft and translucent, about 5 minutes.
  4. Cook Mushrooms: Add the sliced mushrooms to the pan and increase the heat to medium-high. Sauté the mushrooms until they release their liquid, begin to brown, and most of the liquid evaporates, approximately 10 minutes.
  5. Add Garlic and Herbs: Stir in the minced garlic, fresh thyme leaves, and paprika. Cook for an additional minute until the garlic is fragrant.
  6. Add Flour: Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms evenly. Cook for 1 minute to remove the raw flour taste.
  7. Incorporate Stock: Gradually whisk in the vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
  8. Add Sour Cream and Mustard: Reduce heat to medium, then stir in the sour cream and Dijon mustard until fully combined. Season with salt and black pepper to taste.
  9. Thicken Sauce: Allow the sauce to cook for 2-3 minutes until it thickens to your preferred consistency.
  10. Serve: Divide the cooked pasta or rice among four plates. Spoon the creamy mushroom stroganoff over the noodles or rice.
  11. Garnish and Enjoy: Sprinkle freshly chopped parsley on top and serve hot for a comforting and delicious meal.

Notes

  • You can substitute the mixed mushrooms with your favorite variety or whatever is in season.
  • Use gluten-free flour and rice instead of pasta to make this dish gluten-free.
  • For a vegan version, use vegan sour cream and olive oil instead of butter.
  • Adjust the paprika and seasoning to your taste preferences for a milder or spicier flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and warmed gently before serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/one-pot-mushroom-stroganoff-recipe-2/