Description
Description: This Easy One Pot Mushroom Stroganoff is the ultimate comfort food with a vegetarian twist. Savory, creamy, and packed with rich flavors from earthy mushrooms and a velvety sauce, it’s a simple and hearty dish that comes together in just one pot. Perfect for a weeknight dinner, it’s quick to make and incredibly satisfying. Serve it over pasta, rice, or mashed potatoes for a full meal!
Ingredients
Units
Scale
- :
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb (450g) mushrooms, sliced (cremini, white button, or a mix)
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/4 cup heavy cream (optional, for extra creaminess)
- 2 tbsp chopped fresh parsley (for garnish)
- 8 oz (225g) pasta (egg noodles, fettuccine, or your choice)
- 1 tbsp cornstarch (optional, for thickening)
Instructions
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- Cook the Pasta: In a large pot, cook the pasta according to package instructions. Drain and set aside.
- Sauté the Aromatics: In the same pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become tender.
- Add the Broth and Seasonings: Stir in the vegetable broth, soy sauce, Dijon mustard, smoked paprika, salt, and pepper. Bring the mixture to a simmer and cook for 3-4 minutes to allow the flavors to meld.
- Make the Sauce: If you want a thicker sauce, mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the sauce. Let it simmer for another 1-2 minutes to thicken.
- Finish the Sauce: Reduce the heat to low and stir in the sour cream and heavy cream (if using). Cook for another 1-2 minutes until the sauce is smooth and creamy.
- Combine and Serve: Add the cooked pasta to the pot and toss to coat in the creamy mushroom sauce. Cook for another minute to heat through.
- Garnish and Serve: Top with fresh parsley and serve immediately.
Notes
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- You can add some spinach or peas for extra veggies in the sauce.
- For a vegan version, use non-dairy sour cream and replace the heavy cream with coconut cream or almond milk.
- If you prefer a stronger mushroom flavor, try adding a few tablespoons of dried mushrooms to the broth and let them rehydrate.
Nutrition
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg