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    Home » Family Style Dinners

    Easy Vegetarian Stroganoff with Mushrooms

    Published: Apr 22, 2021 » Modified: Apr 24, 2021 » By: Kylie » This post may contain affiliate links. » 11 Comments

    2.2K shares
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    This 20-minute one-pot vegetarian stroganoff is a quick and easy meatless meal that your family will love! Perfectly al dente egg noodles are coated in a creamy mushroom stroganoff sauce - and the best part is it all cooks together in one pot!

    Large sauté pan filled with one pot mushroom stroganoff garnished with parsley
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Tips
    FAQ
    More One Pot Pastas
    Mushroom Stroganoff - One Pot Pasta

    You Will Love This

    • It's SO easy! 12 ingredients and 20 minutes mean you can throw this quick and easy dinner together in no time! You can also feel good about the real ingredients that are in this meal - no canned cream of mushroom soup to be found!
    • The flavors are on point! You might be wondering where the beef is in this recipe but you are NOT going to miss it - I promise! The flavors of the mushroom with the white wine and dried herbs are going to give you that classic stroganoff flavor you're looking for - without the meat! Need more meatless meal options? Check these veggie-loaded dinners out!
    • Everything cooks in one pot! This is going to save you precious time and energy in the kitchen. I love to cook, but I HATE to do dishes, so I'm constantly trying to create recipes that can go from stovetop to the dinner table with little to no extra dishes! Like this One Pot Alfredo or the one-pot Street Corn Mac and Cheese. I’m seriously not messing around with extra dishes.
    Large white plate filled with one pot mushroom stroganoff garnished with parsley

    Ingredients and Substitutions

    • Sliced Mushrooms - You can use whatever kind of mushrooms you like best. Baby Bellas are my favorite for stroganoff!
    • Dried Thyme & Sage - Sharp and slightly peppery, the dried thyme adds depth. Dried sage brings the herbal, earthy flavors especially important where we’re skipping beef. If you’re out, try oregano or Italian seasoning.
    • Flour - Flour is serving to thicken the stroganoff. If you’re out, you can make a cornstarch slurry to mix in at the end instead.
    • Dry White Wine - I’m not a fan of “cooking wine,” as it is essentially flavor additives and sugar. Wine is meant to enhance and strengthen the flavor of the food, not mask it. A pinot grigio or sauvignon blanc is a good dry white wine for cooking.
    • Vegetable Stock - Stock is for adding flavor. If you’re not concerned about this being vegetarian, you could use beef stock.
    • Uncooked Extra Wide Egg Noodles - Extra wide egg noodles are the traditional choice for stroganoff. They are softer and more buttery than normal pasta noodles.
    • Heavy Cream - Heavy cream is what gives this mushroom stroganoff that signature comfort food creaminess.
    • Sherry Vinegar - Sherry vinegar is more gentle than a red wine vinegar and less sweet than balsamic. If you can't find sherry, you can use red wine vinegar instead (maybe with a pinch of sugar).
    White marble counter top with ingredients to make vegetarian mushroom stroganoff

    Instructions

    Heat butter in a large saute pan over medium heat. Add onion, garlic, mushrooms, thyme, and sage along with a couple large pinches of salt and pepper, and cook for 5-6 minutes, stirring frequently. 

    Large pan filled with sliced mushrooms garlic onion and dried herbs

    Stir in flour.

    Large white pan filled with sautéed mushrooms and flour

    Cook for about a minute, stirring frequently.

    Large white pan filled with sautéed mushrooms coated in flour

    Slowly pour in white wine and scrape all those yummy bits off the bottom of the pan. 

    Large white pan filled with sautéed mushrooms in a creamy sauce

    Add vegetable stock and egg noodles. Stir to combine. 

    Large pan filled with ingredients to make one pot mushroom stroganoff

    Simmer over medium to low heat for 8-10 minutes or until the noodles are al dente. Remove from heat and stir in heavy cream and sherry.

    Large pan filled with ingredients to make one pot mushroom stroganoff

    Season to taste and garnish with fresh parsley and Parmesan. 

    Large sauté pan filled with one pot mushroom stroganoff

    Tips

    • Keep a close eye on your noodles. Nothing ruins a pasta dish faster than overcooked pasta! Taste the noodles throughout the cooking process to make sure you pull the pan off the heat as soon as they're cooked al dente. The sauce will thicken as it sits.
    • Be sure to stir the pasta every few minutes while it's simmering. This will ensure that the noodles don't stick to the bottom of the pan and keep everything cooking evenly!
    • If you have picky eaters at home, this is a great meal for them because they can try a few bites of the mushrooms and if they don't like them, they are large enough that they can pick them out!
    • Alternatively, you could try mincing or finely dicing the mushroom too, which will give you all that great mushroom flavor but will disguise them a bit and help them to cook down more.
    Large sauté pan filled with one pot mushroom stroganoff garnished with parsley

    FAQ

    What is stroganoff sauce made of?

    This one-pot vegetarian stroganoff uses veggie broth and white wine as the main cooking liquids that the mushrooms and pasta simmer in. The starch from the pasta combines with a splash of heavy cream at the end to create the creamiest stroganoff sauce that coats every nook and cranny of the egg noodles.

    How do you make stroganoff sauce from scratch?

    Many stroganoff recipes rely on canned cream of mushroom soup, but in this one-pot stroganoff recipe, the flour and butter combine to make a roux with the sauteed mushrooms. Then the sauce continues to develop as the noodles cook in broth and wine. Finally, heavy cream adds that classic creaminess and voila - scratch-made stroganoff that takes just 20 minutes!

    How do you thicken stroganoff?

    A roux is a classic way to thicken sauces of all kinds. In my mushroom stroganoff, we take the elements of a roux - butter and flour - and combine them with sauteed veggies which saves a step and adds depth of flavor. This combines with the starch from the pasta to create a creamy stroganoff sauce.

    More One Pot Pastas

    • One-Pot Mac & Cheese
    • Creamy Parmesan Garlic Spaghetti
    • Mediterranean One Pot Pasta
    • Smoked Gouda & Sun-Dried Tomato Pasta
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    Mushroom Stroganoff - One Pot Pasta

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    ★★★★★

    5 from 3 reviews

    This 20-minute one-pot vegetarian stroganoff is a quick and easy meatless meal that your family will love! Perfectly al dente egg noodles are coated in a creamy mushroom stroganoff sauce - and the best part is it all cooks together in one pot!

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 8-10 servings 1x
    • Category: Main Dish/Pasta
    • Method: Stove Top
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 3 tablespoons butter
    • 1 small yellow onion, diced
    • 6 cloves garlic, thinly sliced
    • 16 oz. sliced mushrooms
    • 2.5 teaspoons dried thyme
    • 1.5 teaspoons sage
    • ¼ cup flour
    • 1 cup dry white wine
    • 4-5 cups vegetable stock
    • 16 oz. uncooked extra wide egg noodles
    • ⅓ cup heavy cream
    • 1 tablespoon sherry
    • Kosher salt
    • fresh cracked pepper

    Garnish: 

    • fresh chopped parsley
    • grated Parmesan cheese

    Instructions

    1. Heat butter in a large saute pan over medium heat. Add onion, garlic, mushrooms, thyme, sage, and a couple large pinches of salt and pepper and cook for 5-6 minutes, stirring frequently. 
    2. Add flour, stir to combine and cook for about 1 minute. 
    3. Slowly pour in white wine and scrape all those yummy bits off the bottom of the pan. Turn heat to medium low and simmer for about 2 minutes, stirring frequently.  
    4. Add vegetable stock, egg noodles, and a couple pinches salt and pepper. Stir to combine. 
    5. Turn the heat up and bring it to a simmer over medium high heat. 
    6. Reduce heat to medium low and simmer for 8-10 minutes or until the noodles are al dente, stirring occasionally. 
    7. Remove from heat and stir in heavy cream and sherry. 
    8. Season to taste and garnish with fresh parsley and Parmesan. 

    Equipment

    measuring cup

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    Notes

    Keep a close eye on your noodles. Nothing ruins a pasta dish faster than overcooked pasta! Taste the noodles throughout the cooking process to make sure you pull the pan off the heat as soon as they're cooked al dente.

    Be sure to stir the pasta every few minutes while it's simmering. This will ensure that the noodles don't stick to the bottom of the pan and keep everything cooking evenly!

    If you have picky eaters at home, this is a great meal for them because they can try a few bites of the mushrooms and if they don't like them, they are large enough that they can pick them out!

    Alternatively, you could try mincing or finely dicing the mushroom too, which will give you all that great mushroom flavor but will disguise them a bit and help them to cook down more.

    Nutrition

    • Serving Size:
    • Calories: 155
    • Sugar: 2.5 g
    • Sodium: 345.1 mg
    • Fat: 8.9 g
    • Saturated Fat: 5.1 g
    • Trans Fat: 0.2 g
    • Carbohydrates: 15.2 g
    • Fiber: 1.3 g
    • Protein: 4.5 g
    • Cholesterol: 34.3 mg

    Keywords: mushroom stroganoff, mushroom pasta, 20 minute pasta

    This recipe was originally published in May of 2019 and was updated in April of 2021 to include process shots, step-by-step instructions, and tips for making the perfect one-pot stroganoff every single time!

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    Reader Interactions

    Comments

    1. Janet

      October 15, 2020 at 2:09 pm

      Do you suggest a certain type of mushroom or a mix of different ones?

      Reply
      • Kylie Lato

        October 15, 2020 at 2:38 pm

        I like baby Bellas the most but button mushrooms would work just fine too! Great question, Janet!

        Reply
        • Janet

          October 21, 2020 at 9:11 am

          Thanks! I made it last night with the baby Bellas and everyone loved it!

          ★★★★★

        • Kylie Lato

          October 21, 2020 at 12:51 pm

          I am so glad to hear that, Janet! Thank you for leaving a review - I really appreciate it! 🙂

        • Julia

          April 24, 2021 at 9:42 pm

          Do you have a way to make this in the instapot or similar quick cooker?

        • Kylie

          April 24, 2021 at 10:27 pm

          I have not tested this in an instant pot so I really can't speak to whether it would work or not. It is a pretty quick recipe as is though!! 🙂

    2. Mary Kay

      October 06, 2020 at 6:32 pm

      This stroganoff is delish! I cut back on sodium by using low sodium broth and unsalted butter. And, because we always have sweet vermouth on hand (we deglaze sautéed mushrooms and sweeten our Manhattans with it), so I deglazed these mushrooms with it, too. It added just a little more aromatic flavor. Great recipe, Kylie!

      Reply
      • Kylie Lato

        October 06, 2020 at 8:01 pm

        Sweet vermouth would be delicious in this recipe - great idea, Mary Kay! I bet a Manhattan would taste great with this stroganoff too 😉 I'm so glad you enjoyed this recipe - thank you for leaving a review!

        Reply
    3. Katy Stevens

      July 24, 2020 at 9:48 am

      Another yummy and easy recipe! Shared with the neighbors and they loved it too.

      ★★★★★

      Reply
      • Kylie Lato

        July 24, 2020 at 9:53 am

        Yesssss - I love to hear that. And I love that you shared with your neighbors! 🙂 Thanks so much for leaving a review, Katy!

        Reply
    4. Kylie Lato

      June 03, 2019 at 10:42 am

      This is one of my family's favorite quick and easy dinners! So creamy and delicious!

      ★★★★★

      Reply

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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