If you love cozy, comforting meals that come together effortlessly, then this Easy One Pot Mushroom Stroganoff Recipe is going to be your new best friend in the kitchen. Packed with the earthy richness of cremini, portobello, and shiitake mushrooms, creamy sour cream, and a perfect blend of herbs and spices, this dish delivers classic stroganoff flavors without any complicated steps or cleanup. It’s the ideal weeknight dinner that fills your home with irresistible aromas and fills your belly with pure satisfaction.
Ingredients You’ll Need
These simple yet essential ingredients create the heart of this dish, each adding its own magic to the rich, creamy texture and vibrant flavor. From the fragrant garlic and fresh thyme that bring brightness, to the hearty mushrooms that provide meaty, satisfying depth, everything works together perfectly in this recipe.
- 1 large onion (200g, finely chopped): Adds natural sweetness and a mellow base to build flavor.
- 3 cloves fresh garlic (minced): Brings a sharp, aromatic punch that balances the creaminess.
- 500 g mixed mushrooms (cremini, portobello, shiitake, sliced): Offers an earthy, meaty texture that makes the dish hearty and satisfying.
- 1 tablespoon fresh thyme leaves: Adds a subtle herbal note that brightens the overall flavor.
- 40 g flour or gluten-free flour: Helps thicken the sauce for that classic stroganoff creaminess.
- 500 ml vegetable stock or broth: Forms the flavorful liquid base for the sauce.
- 200 g sour cream or vegan sour cream: Gives the dish its luscious, tangy creaminess.
- 1 tablespoon Dijon mustard: Adds a gentle kick and depth to the sauce’s flavor profile.
- 1 teaspoon paprika: Brings warmth and a slight smoky undertone.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
- Fresh parsley (chopped): A bright, fresh garnish that adds color and a light herbaceous finish.
- 300 g pasta (wide egg noodles) or rice: Perfect for soaking up that delicious sauce, choose gluten-free if needed.
How to Make Easy One Pot Mushroom Stroganoff Recipe
Step 1: Prepare Your Pasta or Rice
Start by cooking your pasta or rice according to the package instructions. Whether you choose wide egg noodles for that classic touch or fluffy rice for a gluten-free option, make sure to drain it well and keep it warm for plating. This simple step sets the stage for a wonderfully comforting meal.
Step 2: Sauté the Onions
Heat a large pan over medium heat and add a splash of olive oil or a knob of butter. Toss in the finely chopped onion and let it cook gently until it turns soft and translucent, about 5 minutes. This slow softening unlocks the sweetness that creates a perfect flavor base for your stroganoff.
Step 3: Cook the Mushrooms
Turn up the heat to medium-high and add the sliced mushrooms. Sauté them until they release their juices, start to brown, and most of the liquid evaporates—this takes around 10 minutes. This step intensifies their earthy flavor and adds a beautiful caramelized note that’s key to the dish’s depth.
Step 4: Add Garlic, Thyme, and Paprika
Sprinkle in the minced garlic, fresh thyme leaves, and paprika. Stir everything together and cook for another minute until the garlic becomes fragrant and the spices bloom, infusing the dish with inviting aromas that will have everyone’s mouths watering already.
Step 5: Incorporate the Flour
Sprinkle the flour evenly over the mushroom mixture and stir well to coat all the ingredients. Let it cook for a minute to get rid of any raw flour taste. This little trick is what ensures your sauce thickens beautifully and gets that perfect velvety texture.
Step 6: Pour in the Vegetable Stock
Slowly whisk the vegetable stock into the pan, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. This liquid transforms into your luscious stroganoff sauce, marrying the deep mushroom flavors with the richness of the other ingredients.
Step 7: Finish with Sour Cream and Mustard
Lower the heat to medium and stir in the sour cream and Dijon mustard until well combined. Season with salt and black pepper to taste. Let the sauce cook for another 2-3 minutes so it thickens to your desired consistency while maintaining a silky smooth finish.
Step 8: Serve It Up!
Plate your warm pasta or rice and generously ladle the mushroom stroganoff over the top. The creamy, savory sauce hugging the noodles or grains is exactly the cozy comfort food you need any time of year.
How to Serve Easy One Pot Mushroom Stroganoff Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a pop of vibrant green color but also brings a fresh, herbal brightness that cuts through the richness of the sauce. You can also add a little extra cracked black pepper or a squeeze of lemon for a zestier twist if you like.
Side Dishes
This mushroom stroganoff shines wonderfully as a standalone meal, but if you want to round it out, consider serving it with a crisp green salad or some garlic bread on the side. A simple side of steamed green beans or roasted asparagus would bring a lovely crunch and freshness to balance the dish.
Creative Ways to Present
For a special touch, try serving the stroganoff in hollowed-out bell peppers or over a bed of creamy mashed potatoes instead of pasta or rice. It also works beautifully as a stuffing for baked sweet potatoes, making for a fun, unique presentation that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce thickens as it cools, you might want to loosen it up with a splash of vegetable stock or water when reheating.
Freezing
If you want to freeze this dish, it’s best to keep the stroganoff sauce separate from the pasta or rice, as noodles can become mushy. Freeze the sauce in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat on the stovetop over low to medium heat, stirring frequently. Add a little more vegetable stock, broth, or water if the sauce seems too thick. Alternatively, a gentle reheating in the microwave with occasional stirring also works well to bring it back to life without overcooking.
FAQs
Can I use other types of mushrooms in this Easy One Pot Mushroom Stroganoff Recipe?
Absolutely! While cremini, portobello, and shiitake provide great texture and flavor, feel free to mix in chanterelles, button mushrooms, or any other varieties you enjoy. Just keep in mind cooking times for different mushrooms may vary slightly.
Is it possible to make this recipe vegan?
Yes! Simply swap out the sour cream for a vegan alternative. There are many great plant-based sour creams available, or you can use cashew cream for a homemade touch. Also, ensure the pasta or rice you use is vegan-friendly.
Can I make this dish gluten-free?
Definitely. Use gluten-free flour to thicken the sauce and choose gluten-free pasta or rice. This keeps the dish satisfying and safe for gluten sensitivities without compromising the taste or texture.
What can I substitute if I don’t have Dijon mustard?
If Dijon mustard isn’t on hand, you can substitute with yellow mustard or even a teaspoon of prepared horseradish for a slightly different but still delicious kick. Just adjust according to your taste preferences.
How long does the Easy One Pot Mushroom Stroganoff Recipe take from start to finish?
This recipe takes about 35 minutes total, including cooking the pasta or rice. It’s quick enough for a weeknight dinner but indulgent enough to feel like a special treat any day.
Final Thoughts
I can’t recommend this Easy One Pot Mushroom Stroganoff Recipe enough for anyone craving a warm, creamy, and utterly comforting meal with minimal fuss. It’s one of those dishes that feels like a big warm hug from the inside out, perfect for cozy evenings or whenever you need a bit of comfort food magic. Go ahead, gather your ingredients, and dive into this delicious experience—you’re going to love every bite!
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Easy One Pot Mushroom Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Easy One Pot Mushroom Stroganoff is a creamy, comforting dish featuring sautéed mixed mushrooms in a savory sour cream sauce, seasoned with fresh thyme, garlic, and paprika, served over wide egg noodles or rice. It’s a hearty vegetarian meal perfect for a quick weeknight dinner, offering rich and earthy flavors without the need for meat.
Ingredients
Main Ingredients
- 1 large onion, finely chopped (200g)
- 3 cloves fresh garlic, minced
- 500 g mixed mushrooms (cremini, portobello, shiitake), sliced
- 1 tablespoon fresh thyme leaves
- 40 g flour or gluten-free flour
- 500 ml vegetable stock or broth
- 200 g sour cream or vegan sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 300 g pasta (wide egg noodles) or rice (gluten-free if necessary)
Instructions
- Preparation: Gather and prepare all your ingredients by finely chopping the onion, mincing the garlic, and slicing the mushrooms to ensure a smooth cooking process.
- Cook Pasta or Rice: Cook your chosen pasta or rice according to package instructions. Once done, drain and set aside, keeping it warm until serving.
- Sauté Onions: Heat a large pan over medium heat with a splash of olive oil or a knob of butter. Add the finely chopped onion and sauté for about 5 minutes until it softens and becomes translucent.
- Cook Mushrooms: Add the sliced mushrooms to the pan and increase the heat to medium-high. Sauté until the mushrooms release their liquid, begin to brown, and most of the liquid has evaporated, approximately 10 minutes.
- Add Seasonings: Stir in the minced garlic, fresh thyme leaves, and paprika. Cook for an additional minute until the garlic becomes fragrant.
- Incorporate Flour: Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms. Cook for one minute to eliminate the raw flour taste.
- Add Vegetable Stock: Slowly whisk in the vegetable stock, stirring continuously to avoid lumps. Bring the mixture to a simmer.
- Finish the Sauce: Reduce the heat to medium. Stir in the sour cream and Dijon mustard until fully combined. Season with salt and black pepper to taste.
- Simmer: Cook for another 2-3 minutes, allowing the sauce to thicken to your preferred 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: Sprinkle freshly chopped parsley over the top and serve hot for a comforting meal.
Notes
- For a vegan version, substitute sour cream with a plant-based alternative and use olive oil instead of butter.
- Feel free to use any variety of mushrooms you prefer or have on hand.
- Gluten-free flour and rice can be used to make this dish gluten-free.
- Adjust seasoning to taste, especially salt and pepper, to fit your preference.
- The sauce thickens as it cools; reheat gently with a splash of stock or water if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
