Go Back
Mushrooms are the star of this dish. I prefer a mix of cremini and shiitake mushrooms. Cremini mushrooms have a rich, earthy flavor. Shiitake mushrooms add a nice depth and a bit of umami. Together, they create a lovely base for the stroganoff. For the broth, I use vegetable broth. It adds a great flavor without being too heavy. If you want a creamy touch, you can choose between heavy cream or coconut cream. Heavy cream gives a rich taste, while coconut cream is perfect for a dairy-free option. Soy sauce and Dijon mustard are key to this recipe. Soy sauce brings a salty depth to the dish. It helps balance the cream and broth perfectly. Dijon mustard adds a tangy kick, brightening the overall flavor. Both ingredients work together to create a delicious sauce. 1. Chopping onions and garlic: Start by finely chopping one medium onion. The smaller the pieces, the better the flavor blends. Next, take two cloves of garlic and mince them. This will give your dish a nice aroma. 2. Slicing mushrooms: Use three cups of mushrooms. A mix of cremini and shiitake works best. Slice them thinly to help them cook evenly. 3. Measuring pasta and other ingredients: Measure out two cups of egg noodles or your favorite pasta. Gather the rest of your ingredients: one cup of vegetable broth, one cup of heavy cream or coconut cream, two tablespoons of soy sauce, one tablespoon of Dijon mustard, and one teaspoon of paprika. Don’t forget salt and pepper to taste! 1. Heating olive oil and sautéing onions: In a large pot or deep skillet, heat two tablespoons of olive oil over medium heat. Once hot, add the chopped onions. Sauté for about three to four minutes. You want them to be soft and translucent. 2. Adding mushrooms and garlic: Stir in the minced garlic and sliced mushrooms. Cook for about five to seven minutes. The mushrooms should become tender and release their moisture, creating a lovely base. 3. Simmering broth and pasta: Pour in the vegetable broth and mix well. Let the mixture come to a gentle simmer. Once simmering, add the measured egg noodles. Stir everything together and let it cook according to the pasta’s package instructions, typically around eight to ten minutes. Stir occasionally to prevent sticking. 1. Mixing in cream and seasoning: After the noodles are cooked, reduce the heat to low. Pour in one cup of heavy cream or coconut cream. Stir well until everything is creamy and combined. 2. Adjusting sauce consistency: Season with salt and pepper to taste. If the sauce is too thick, add a little more broth or water to get your desired consistency. Let it sit for a minute to thicken slightly before serving. How to avoid overcooking pasta: To avoid mushy pasta, watch the clock. Cook the noodles just until al dente. This means they should still have a slight bite when you chew them. Stir them often in the pot. This helps keep them from sticking together. You can also taste a noodle a minute before the package time is up. This way, you catch the perfect texture. Ensuring creamy texture in the sauce: For a smooth, creamy sauce, add the cream slowly. Stir it in after the noodles are cooked. If the sauce is too thick, add a splash of broth or water. This will help loosen it up. Make sure you mix well to blend all the flavors together. The heavy cream or coconut cream adds richness, so don’t skip it! Best dishes to pair with mushroom stroganoff: Mushroom stroganoff is hearty and filling on its own. However, it pairs well with a simple side salad. A fresh green salad with vinaigrette balances the meal. You can also serve it with crusty bread. The bread is great for soaking up the creamy sauce. Garnishing ideas with parsley and paprika: To make your dish pop, garnish with chopped parsley. It adds a fresh taste and bright color. A sprinkle of paprika gives a nice warmth and contrast. Just a little sprinkle is all you need! Serve it in deep bowls for a cozy feel. This makes the dish look inviting and delicious. {{image_2}} You can easily adjust this dish to fit your needs. If you want a dairy-free option, try using coconut cream. It adds a nice, creamy texture without dairy. For those who are gluten-free, choose alternative pastas made from rice or corn. These options work well, and you still get that great taste. Want to boost the flavors? You can add protein to your stroganoff. Chicken, tofu, or beef all work great. Just cook them in the pot before adding the mushrooms. For extra flavor, think about adding more spices or herbs. Some fresh thyme or a pinch of cayenne can make it pop. Get creative and make it your own! To store your creamy mushroom stroganoff, first let it cool to room temperature. Transfer the stroganoff to an airtight container. Seal it well to keep out air. Place it in the fridge. Your stroganoff will stay fresh for about 3-4 days. If you want to store it for a longer time, you can freeze it. Use a freezer-safe container or a zip-top bag. Leave some space in the container to allow for expansion. This dish can last for up to 2-3 months in the freezer. When you are ready to enjoy your leftovers, it’s best to reheat them gently. You can use a stovetop or microwave. If you use the stovetop, place the stroganoff in a pot. Heat it over low to medium heat. Stir often to avoid sticking. If the sauce seems too thick, add a splash of broth or water to loosen it up. If you prefer the microwave, put the stroganoff in a microwave-safe bowl. Cover it with a microwave-safe lid or plate. Heat it in short bursts of 1-2 minutes, stirring in between. This helps keep the texture creamy and smooth. Enjoy your delicious meal again! Yes, you can use any pasta you like. Egg noodles work great, but feel free to try penne, fusilli, or gluten-free pasta. Each pasta type offers a different bite and flavor. To make this dish vegan, swap heavy cream for coconut cream. Use vegetable broth instead of any meat-based broth. Also, check that your soy sauce is gluten-free if needed. This keeps all the creaminess without dairy. You can use coconut cream for a dairy-free version. If you want a lighter option, try almond milk with a bit of cornstarch to thicken. Each option will change the taste slightly, but it will still be yummy. Leftovers will last for up to three days in the fridge. Store them in an airtight container to keep them fresh. When you reheat, stir in a splash of broth to revive the creaminess. This article covered a delicious mushroom stroganoff recipe. We explored key ingredients like cremini mushrooms, broth options, and soy sauce. I shared step-by-step cooking instructions, prepping tips, and ways to ensure a creamy sauce. We also discussed dietary variations and smart storage methods. In closing, this dish is versatile and easy to make. It suits many tastes and diets. Enjoy creating your own version and share with others!

One Pot Creamy Mushroom Stroganoff

Indulge in a comforting bowl of One Pot Creamy Mushroom Stroganoff that's perfect for busy weeknights! This easy recipe combines tender mushrooms, egg noodles, and a rich creamy sauce, all made in just one pot. Enjoy the delightful flavors in about 30 minutes. Ready to whip up this satisfying dish? Click through to discover the full recipe and impress your family with a meal they'll love!
Print Recipe Pin Recipe

Ingredients
  

3 cups mushrooms, sliced (a mix of cremini and shiitake preferred)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 teaspoon paprika

2 cups egg noodles or any pasta of choice

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

In a large pot or deep skillet, heat olive oil over medium heat.

    Add the chopped onions and sauté until they are translucent, about 3-4 minutes.

      Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, approximately 5-7 minutes.

        Add the soy sauce, Dijon mustard, and paprika to the pot, stirring to combine.

          Pour in the vegetable broth, and bring the mixture to a gentle simmer.

            Once simmering, add the egg noodles and mix well. Allow the noodles to cook according to package instructions, typically around 8-10 minutes, stirring occasionally to prevent sticking.

              Once the noodles are cooked, reduce the heat to low and pour in the heavy cream (or coconut cream). Stir well until everything is combined and creamy.

                Season with salt and pepper to taste. If the sauce is too thick, you can add a little more broth or water to reach your desired consistency.

                  Remove from heat and let sit for a minute to thicken slightly before serving.

                    - Prep Time: 10 min | Total Time: 30 min | Servings: 4

                      - Presentation Tips: Serve the stroganoff in deep bowls, garnished with fresh parsley and a sprinkle of paprika for color. Pair with crusty bread for dipping.