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One Pot Mushroom Stroganoff: 30 Min Flavor

One Pot Mushroom Stroganoff
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A simple and creamy one-pot mushroom stroganoff recipe that’s perfect for busy weeknights. This vegetarian dish is quick to prepare and offers a comforting, savory flavor with minimal cleanup.

Ingredients

Scale
  • 8 oz wide egg noodles
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 16 oz mixed mushrooms, sliced
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 cup sour cream or plain yogurt
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare all ingredients.
  2. Cook egg noodles according to package directions. Drain, rinse, and set aside.
  3. Heat olive oil in the same pot over medium heat. Add diced onion and sauté until softened (3-4 minutes). Add minced garlic and cook for 1 minute.
  4. Add sliced mushrooms and cook until tender (5-7 minutes).
  5. Stir in vegetable broth, soy sauce, Dijon mustard, and paprika. Season with salt and pepper.
  6. Simmer for 5 minutes until slightly thickened.
  7. Return cooked noodles to the pot and mix with the mushroom sauce.
  8. Remove from heat and stir in sour cream or yogurt until creamy.
  9. Garnish with fresh parsley and serve.

Notes

  • For enhanced flavor, use fresh mushrooms.
  • Adjust creaminess by adding more sour cream or yogurt.
  • A splash of white wine can be added when sautéing mushrooms for extra flavor.
  • Add cayenne pepper or red pepper flakes for a spicy kick.
  • Substitute with gluten-free pasta or spiralized vegetables for a gluten-free option.
  • Use plant-based sour cream and vegan margarine for a vegan version.
  • Add spinach or kale for extra nutrients.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze portions in airtight containers for up to 2-3 months. Reheat with a splash of broth.

Nutrition

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