Easy One Pot Mushroom Stroganoff Recipe
This Easy One Pot Mushroom Stroganoff is a creamy, comforting vegetarian dish featuring a rich mushroom and sour cream sauce served over tender pasta or rice. Packed with a variety of mushrooms and flavored with fresh thyme, garlic, and paprika, it’s a delicious and satisfying meal perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 1 large onion, finely chopped (200g)
- 3 cloves fresh garlic, minced
- 500 g mixed mushrooms (cremini, portobello, shiitake), sliced
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped (for garnish)
Dry Ingredients
- 40 g flour or gluten-free flour
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 300 g pasta (wide egg noodles) or rice (gluten-free if necessary)
Wet Ingredients
- 500 ml vegetable stock or broth
- 200 g sour cream or vegan sour cream
- 1 tablespoon Dijon mustard
- Olive oil or butter for sautéing
Instructions
- Preparation: Prepare all ingredients by finely chopping the onion, mincing the garlic, and slicing the mushrooms. Set aside.
- Cook Pasta or Rice: Cook your pasta or rice according to the package instructions. Once cooked, drain and set aside. Keep warm until serving.
- Sauté Onions: Heat a large pan over medium heat. Add a splash of olive oil or a knob of butter. Sauté the finely chopped onion until it softens and becomes translucent, about 5 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the pan and increase the heat to medium-high. Sauté until the mushrooms release their liquid, start to brown, and most of the liquid evaporates, around 10 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic, fresh thyme leaves, and paprika. Cook for another minute until the garlic is fragrant.
- Add Flour: Sprinkle the flour over the mushroom mixture, stirring well to coat the mushrooms. Cook for one minute to remove the raw flour taste.
- Add Stock: Slowly whisk in the vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Incorporate Sour Cream and Mustard: Lower the heat to medium and stir in the sour cream and Dijon mustard until thoroughly combined. Season with salt and black pepper to taste.
- Simmer Sauce: Continue cooking for 2-3 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Serve: Divide the cooked pasta or rice among four plates. Top each serving with a generous portion of the mushroom stroganoff.
- Garnish and Enjoy: Garnish with freshly chopped parsley. Serve hot and enjoy your comforting, creamy Mushroom Stroganoff!
Notes
- If you prefer a vegan option, use vegan sour cream.
- Gluten-free flour and rice can be used to make this dish gluten-free.
- This dish can be prepared entirely in one pot or pan for easier cleanup.
- Feel free to vary the mushroom types based on availability and preference.
- Adjust seasoning to taste, adding more paprika for extra smokiness if desired.
Keywords: Mushroom Stroganoff, Easy Mushroom Recipe, Vegetarian Stroganoff, One Pot Meals, Creamy Mushroom Pasta, Comfort Food