This One-Pot Mushroom Stroganoff is a comforting, creamy dish made with tender mushrooms and a rich, flavorful sauce. Perfect for busy nights, it’s quick to prepare and leaves minimal cleanup, all while offering a hearty, vegetarian alternative to the classic beef stroganoff.
Recipe Tips and Tricks:
- Use a mix of fresh mushrooms, like cremini, shiitake, and button mushrooms, for a variety of textures and flavors.
- For a thicker sauce, you can add a bit more sour cream or a tablespoon of flour to the sauce as it cooks.
- Stir the sauce regularly to avoid burning, especially once the cream and broth are added.
- Pair this dish with buttered noodles, rice, or mashed potatoes for an added touch of comfort.
Why You’ll Love This Recipe:
This One-Pot Mushroom Stroganoff is a deliciously creamy and satisfying meal that’s ideal for busy weeknights or cozy dinners. Not only does it come together in under 30 minutes, but it’s also packed with savory flavors from the mushrooms and the tangy sour cream sauce. The best part? The minimal cleanup makes it a practical go-to!
One-Pot Mushroom Stroganoff
A creamy, comforting one-pot mushroom stroganoff that’s perfect for busy nights and cozy dinners.
Ingredients
- Mushrooms 16 oz
- Butter 2 tbsp
- Onion 1 medium
- Garlic 3 cloves
- Vegetable Broth 2 cups
- Sour Cream 1/2 cup
- Pasta 8 oz
- Thyme 1 tsp, fresh
- Salt and Pepper to taste
Instructions
- Heat a large pot over medium heat and melt the butter. Add the onions and garlic, and sauté for 2-3 minutes until softened.
- Add the mushrooms and cook until browned and reduced in size, about 5-7 minutes.
- Stir in the vegetable broth, bringing it to a simmer. Add thyme, salt, and pepper, and let the broth reduce slightly, about 5 minutes.
- Add the sour cream and stir until smooth. If you want a thicker sauce, add a bit of flour or cornstarch.
- Stir in the cooked pasta and let everything combine until the sauce coats the pasta evenly. Serve hot with a sprinkle of fresh herbs.
Notes
- For extra creaminess, feel free to add a splash of heavy cream.
- Adjust the broth for desired sauce consistency.
- Add lemon juice for a tangy finish if you like!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 252Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 470mgCarbohydrates 30gFiber 4gSugar 6gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Mushrooms: Fresh mushrooms are the star of the dish. Sautéing them brings out their deep umami flavor.
- Sour Cream: Adds creaminess and a slight tang to the sauce, balancing out the richness.
- Vegetable Broth: For a vegetarian version, use vegetable broth instead of chicken or beef stock.
- Pasta or Noodles: You can use any pasta you like, but egg noodles or wide pappardelle work best for soaking up the creamy sauce.
- Herbs: Fresh thyme or parsley gives a fragrant, fresh note to the dish.
Variations and Substitutions:
- Vegan Option: Use non-dairy sour cream or cashew cream and vegetable broth. Swap the butter for olive oil.
- Gluten-Free: Use gluten-free pasta, or serve the stroganoff over mashed potatoes instead.
- Add Protein: Feel free to add tofu, tempeh, or even sautéed chickpeas for a protein-packed version.
- Mushrooms: Swap for other vegetables like zucchini, eggplant, or cauliflower for a different texture and flavor.
Storage Options:
- Refrigerator: Leftovers can be stored in an airtight container for up to 3-4 days.
- Freezer: You can freeze this dish (without the pasta) for up to 3 months. Reheat and stir in freshly cooked pasta when ready to serve.
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