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
