Easy One Pot Mushroom Stroganoff

Why You’ll Love This Recipe

This Easy One Pot Mushroom Stroganoff is the ultimate comfort food that’s rich, creamy, and full of flavor. Packed with tender mushrooms in a velvety sauce made with sour cream, vegetable broth, and a hint of mustard, this dish delivers all the satisfaction of a classic stroganoff without the need for multiple pots and pans. The best part? It’s quick to make, with minimal cleanup. Perfect for vegetarians or anyone craving a hearty, yet meatless meal, this stroganoff is a creamy, cozy dish that’s sure to please everyone.

this Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lb mushrooms (button or cremini), sliced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon flour
• 2 cups vegetable broth
• 1 tablespoon Dijon mustard
• 1/2 cup sour cream
• Salt and black pepper, to taste
• 8 oz egg noodles or pasta of your choice
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
2. Add the garlic to the pot and cook for another minute, until fragrant.
3. Stir in the sliced mushrooms, thyme, and paprika. Cook, stirring occasionally, for about 5-7 minutes, or until the mushrooms have softened and released their moisture.
4. Sprinkle the flour over the mushrooms and stir to combine. Cook for another 2 minutes to eliminate the raw flour taste.
5. Slowly add the vegetable broth to the pot, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
6. Stir in the Dijon mustard and sour cream, and continue to cook for 2-3 minutes until the sauce is creamy and well-combined. Season with salt and black pepper to taste.
7. In a separate pot, cook the egg noodles according to package instructions. Drain the noodles, then add them directly to the pot with the mushroom sauce. Stir to coat the noodles in the creamy sauce.
8. Garnish with freshly chopped parsley and serve immediately.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Add protein: If you’re craving some added protein, feel free to toss in some cooked chicken, tofu, or tempeh for an extra hearty meal.
• Gluten-Free: Use gluten-free pasta and flour (such as rice flour or cornstarch) to make this dish gluten-free.
• Vegan Version: Substitute sour cream with a plant-based sour cream or cashew cream and use vegetable broth instead of any non-vegan options.
• More Veggies: Add spinach, peas, or bell peppers to the dish for an extra nutritional boost.

Storage/Reheating

• Storage: Store any leftover stroganoff in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of vegetable broth or water to thin out the sauce, if necessary. You can also reheat in the microwave for 1-2 minutes.

FAQs

1. Can I use different mushrooms for this recipe?

Yes! While button or cremini mushrooms are commonly used, you can use any variety of mushrooms you prefer, such as shiitake, portobello, or oyster mushrooms. The flavor will vary slightly, but it’ll still be delicious.

2. Can I use other types of pasta instead of egg noodles?

Absolutely! You can substitute egg noodles with any pasta you like, such as fettuccine, penne, or spaghetti. Just be sure to cook it according to package directions.

3. Can I make this stroganoff ahead of time?

Yes, you can make the stroganoff ahead of time and store it in the fridge for up to 3 days. It’s an excellent dish for meal prepping.

4. How can I make the sauce thicker?

If you want a thicker sauce, you can add a bit more flour or cornstarch to the mixture. Simply dissolve 1 tablespoon of cornstarch in cold water and add it to the sauce, stirring well to thicken.

5. Can I freeze the leftover stroganoff?

Yes, you can freeze the mushroom stroganoff for up to 2-3 months. To reheat, defrost it overnight in the fridge and warm it up on the stovetop or in the microwave, adding a little water or broth to loosen the sauce.

6. Is this recipe suitable for a vegetarian diet?

Yes, this mushroom stroganoff is entirely vegetarian, and you can easily make it vegan by using plant-based sour cream and dairy-free pasta.

7. What can I serve this stroganoff with?

This dish pairs wonderfully with a simple side salad, roasted vegetables, or crusty bread to mop up the creamy sauce. You could also serve it with a side of garlic bread.

8. How spicy is this dish?

This dish is not spicy. However, if you want to add heat, you can sprinkle in some red pepper flakes or a pinch of cayenne pepper.

9. Can I use heavy cream instead of sour cream?

Yes, you can substitute heavy cream for sour cream for a richer, creamier sauce. Just be mindful that it will change the flavor slightly.

10. How do I know when the sauce is done?

The sauce should be thickened and creamy, coating the back of a spoon. If you’re using a meat thermometer, the sauce should be heated through to about 165°F (74°C).

Conclusion

This Easy One Pot Mushroom Stroganoff is a cozy, comforting meal that combines creamy, savory flavors with the earthiness of mushrooms. It’s simple to prepare, requiring just one pot and a handful of ingredients, making it a perfect go-to dish for busy weeknights. Whether you’re a vegetarian or simply craving something comforting, this stroganoff delivers all the indulgence you want with minimal effort. With its rich sauce and tender mushrooms, this dish is sure to become a household favorite.

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