Creamy One-Pot Mushroom Stroganoff – A Comforting Vegetarian Delight

This Creamy One-Pot Mushroom Stroganoff is a vegetarian twist on the classic comfort food, combining tender mushrooms with pasta in a luxurious, creamy sauce. With rich flavors, plenty of umami, and a velvety texture, this dish is perfect for chilly nights or when you’re craving something indulgent yet easy to make. Ready in just 30 minutes, it’s a quick one-pot meal that will leave you fully satisfied!

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Number of Servings: 4
• Serving Size: 1 bowl

Nutritional Information (Per Serving)

• Calories: 400
• Protein: 12g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 5g
• Sodium: 500mg

Ingredients List

• Olive oil – 1 tablespoon
• Butter – 1 tablespoon
• Onion – 1 medium, finely chopped
• Garlic cloves – 3, minced
• Mushrooms – 500g / 1 lb (cremini or button), sliced
• Paprika – 1 teaspoon
• Thyme – 1/2 teaspoon (dried) or 1 teaspoon fresh, chopped
• Salt – 1/2 teaspoon
• Black pepper – 1/4 teaspoon
• Vegetable broth – 3 cups (720ml)
• Wide egg noodles or pasta of choice – 250g / 8 oz
• Sour cream – 1/2 cup (120g) (or use Greek yogurt for a lighter option)
• Fresh parsley – 1/4 cup, chopped (optional, for garnish)

Detailed Method of Preparation

1. Sauté the Onion and Garlic
   In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook for about 3 minutes, or until it begins to soften. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Mushrooms
   Add the sliced mushrooms to the pot, stirring well to coat them in the oil and butter. Cook for about 5-7 minutes, or until the mushrooms release their moisture and begin to brown. This step adds depth of flavor, so don’t rush it!
3. Season the Mixture
   Sprinkle in the paprika, thyme, salt, and black pepper. Stir to evenly distribute the seasonings over the mushrooms and onion. Let cook for an additional minute to toast the spices and deepen their flavor.
4. Add Broth and Pasta
   Pour in the vegetable broth and bring the mixture to a boil. Once it starts boiling, add the pasta. Stir to ensure the noodles are evenly submerged, then reduce the heat to a gentle simmer. Cover and cook for about 10-12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and most of the liquid has been absorbed.
5. Make It Creamy
   Remove the pot from heat and stir in the sour cream (or Greek yogurt, if using). Mix well until the sauce becomes creamy and coats the pasta and mushrooms. Adjust salt and pepper to taste.
6. Garnish and Serve
   Serve the Creamy One-Pot Mushroom Stroganoff in bowls and garnish with freshly chopped parsley if desired. Enjoy this comforting meal hot!

Tips for Culinary Success

• Choose the Right Mushrooms: Cremini (baby bella) mushrooms work well in this dish as they’re flavorful and meaty. You can also mix in some shiitake or portobello mushrooms for even more depth.
• Avoid Overcooking the Pasta: Keep an eye on the pasta while it cooks to avoid it becoming mushy. Stirring occasionally helps distribute the heat and ensures even cooking.
• Make It Vegan: Substitute the butter with more olive oil, and replace sour cream with a plant-based alternative like cashew cream or coconut yogurt for a vegan-friendly stroganoff.
• Add a Splash of Wine: For an extra layer of flavor, deglaze the pan with 1/4 cup of white wine before adding the broth.

Frequently Asked Questions (FAQs)

Q: Can I make this dish gluten-free?
A: Absolutely! Just use your favorite gluten-free pasta. Keep in mind that cooking times may vary slightly, so adjust as needed.

Q: How long does this dish keep in the refrigerator?
A: This Creamy One-Pot Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.

Q: Can I freeze this recipe?
A: Because of the creamy sauce, freezing may slightly alter the texture. However, if you don’t mind a slight change, it can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove.

Q: What can I serve with this dish?
A: This mushroom stroganoff is a complete meal on its own, but it pairs well with a side salad or some crusty bread. You can also serve it with a side of steamed greens like broccoli or green beans for added nutrition.

With its creamy, savory sauce and satisfying mix of mushrooms and noodles, this One-Pot Mushroom Stroganoff is sure to become a go-to comfort meal. It’s rich, indulgent, and comes together in just one pot, making it perfect for busy nights or cozy weekends. Try it out tonight, and treat yourself to the delicious simplicity of a hearty vegetarian stroganoff!