Creamy Mushroom Stroganoff: A Cozy One-Pot Delight

This Easy Vegetarian Mushroom Stroganoff is a delightful one-pot wonder, combining savory mushrooms and creamy sauce for a satisfying meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Feel free to substitute with canola or vegetable oil if needed.
1 tablespoon Butter Plant-based butter works well for a vegan option.
1 medium Shallot Yellow onions can be used if shallots aren't available.
12 ounces Mushrooms Cremini or button mushrooms are excellent choices.

For the Sauce

1 cup Vegetable Stock Chicken stock is a suitable substitute if not vegetarian.
2 tablespoons Flour All-purpose flour is ideal, or cornstarch can be used.
¾ cup Sour Cream Opt for dairy-free sour cream or yogurt to keep it vegan.
1 teaspoon Thyme Fresh thyme is best, but dried thyme is also acceptable.
1 tablespoon Worcestershire Sauce Use vegan Worcestershire sauce or soy sauce for a vegan version.
1 teaspoon Paprika Smoked paprika can add a richer taste.

Finish It Off

to taste Parsley Feel free to substitute with chives for a different flavor note.

Equipment

large sauté pan

Method

Step-by-Step Instructions for Mushroom Stroganoff

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large sauté pan over medium heat. Add 1 diced shallot and sauté for 3–4 minutes until translucent.
Add 12 ounces of sliced mushrooms to the pan, stirring well to combine. Cook for 5–7 minutes until browned.
Stir in 3 minced garlic cloves and 1 teaspoon of fresh thyme. Sauté for an additional minute until fragrant.
Whisk together 1 cup of vegetable stock and 2 tablespoons of flour until smooth. Pour into the sauté pan while stirring.
Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, and salt and pepper to taste. Bring to a gentle simmer for about 5 minutes.
Remove from heat and stir in ¾ cup of sour cream until fully combined. Do not let it boil.
Serve the stroganoff over cooked egg noodles, rice, or a side of your choice, garnishing with fresh parsley.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 2mg

Notes

Ensure to properly brown the mushrooms to enhance their flavor, and avoid boiling the stroganoff after adding sour cream to keep it creamy.

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