This Easy One Pot Mushroom Stroganoff is a creamy, comforting dish packed with savory mushrooms, tender pasta, and a rich, velvety sauce. Made entirely in one pot, this meatless version of the classic stroganoff is perfect for busy weeknights, requiring minimal cleanup and simple ingredients. Serve it on its own or with a side of crusty bread for the ultimate cozy meal.
Why You’ll Love This Recipe
- One-pot wonder – Fewer dishes and easy cleanup.
- Rich and creamy – A velvety sauce made with sour cream and vegetable broth.
- Hearty and meatless – Satisfying for vegetarians and meat-eaters alike.
- Quick and easy – Ready in under 30 minutes.
- Customizable – Add extra veggies or protein if desired.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil or butter
- Onion (finely chopped)
- Garlic (minced)
- Mixed mushrooms (cremini, button, or portobello, sliced)
- Vegetable broth
- Pasta (egg noodles, penne, or fusilli)
- Dijon mustard
- Worcestershire sauce (or soy sauce for a vegetarian option)
- Paprika
- Dried thyme
- Sour cream (or Greek yogurt for a lighter option)
- Fresh parsley (chopped, for garnish)
- Salt and black pepper
Directions
- Sauté the mushrooms: In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened, about 3-4 minutes. Add the sliced mushrooms and cook until browned, about 5-7 minutes.
- Add seasoning: Stir in paprika, thyme, salt, and pepper. Cook for 1 minute to release the flavors.
- Add liquids: Pour in vegetable broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer.
- Cook the pasta: Add pasta directly into the pot. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Finish the sauce: Reduce heat to low and stir in the sour cream until the sauce is creamy and smooth. Adjust seasoning if needed.
- Serve: Garnish with fresh parsley and serve hot with a side of bread or a fresh green salad.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan Mushroom Stroganoff – Use dairy-free butter and plant-based sour cream. Replace Worcestershire sauce with soy sauce or tamari.
- Mushroom and Spinach Stroganoff – Add fresh spinach during the last few minutes of cooking for extra greens.
- Gluten-Free Option – Use gluten-free pasta and check the Worcestershire sauce for gluten content.
- Extra Creamy – Add a splash of heavy cream or coconut cream for a richer sauce.
- Protein Boost – Add cooked lentils or tofu for extra protein.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat gently in a pot over low heat, adding a splash of vegetable broth if the sauce becomes too thick.
FAQs
What type of mushrooms works best for this recipe?
A mix of cremini, button, and portobello mushrooms offers the best flavor and texture.
Can I use a different type of pasta?
Yes! Penne, fusilli, or gluten-free pasta all work well in this dish.
How can I make this stroganoff dairy-free?
Use dairy-free butter and plant-based sour cream or cashew cream for a creamy, vegan version.
Can I add meat to this dish?
Yes, cooked shredded chicken or ground beef can be added for a non-vegetarian version.
How do I prevent the pasta from sticking?
Stir the pasta occasionally during cooking and ensure there’s enough liquid in the pot.
Can I make this recipe ahead of time?
Yes! Prepare the dish and store it in the refrigerator for up to 3 days. Reheat before serving.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a great lighter substitute that adds creaminess without extra fat.
What can I serve with mushroom stroganoff?
A side of garlic bread, roasted vegetables, or a fresh green salad pairs perfectly with this dish.
Is this recipe kid-friendly?
Yes! The creamy texture and mild flavors make it a hit with kids, though you can reduce the seasoning if needed.
Can I add cheese?
Yes, stir in grated Parmesan or top with shredded mozzarella for an extra cheesy finish.
Conclusion
This Easy One Pot Mushroom Stroganoff is a creamy, hearty, and flavorful dish that’s perfect for any occasion. With minimal prep and easy cleanup, it’s ideal for busy weeknights or cozy family dinners. Whether you’re vegetarian or just craving a comforting meal, this stroganoff delivers rich, savory flavors in every bite!
Print
Easy One Pot Mushroom Stroganoff
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: One-Pot Cooking
- Cuisine: Russian-inspired, Vegetarian
Description
This rich, creamy pasta dish is loaded with tender mushrooms and coated in a luscious sour cream sauce, all cooked in just one pot for easy cleanup. It’s a perfect vegetarian comfort food for busy weeknights!
Ingredients
- 2 tablespoons butter (or olive oil for vegan)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450g) mushrooms (button, cremini, or portobello), sliced
- 1 teaspoon paprika (optional, for extra warmth)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 4 cups (1 liter) vegetable broth
- 12 oz (340g) pasta (penne, fettuccine, or any short pasta)
- 1/2 cup (120ml) sour cream (or vegan alternative)
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the vegetables
- In a large pot or deep pan, heat butter and olive oil over medium heat.
- Add the chopped onion and cook for 3–4 minutes until softened.
- Stir in the garlic and mushrooms and cook until the mushrooms are browned and tender (5–7 minutes).
2. Add seasonings
- Stir in the paprika, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
3. Cook the pasta
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and reduce the heat to a simmer.
- Cook according to package instructions, stirring occasionally, until the pasta is cooked and most of the broth has been absorbed (10–12 minutes).
4. Finish the sauce
- Stir in the sour cream, cream cheese (if using), and Dijon mustard.
- Cook for another 2–3 minutes until creamy and well combined. Adjust seasoning if needed.
5. Serve
- Garnish with fresh parsley and a sprinkle of black pepper.
- Serve hot with garlic bread or a fresh green salad on the side.
Notes
- Use vegan sour cream and vegan butter for a fully plant-based version.
- Add spinach or peas for an extra veggie boost.
- Store leftovers in an airtight container in the fridge for up to 3 days.