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This 20 minute one pot mushroom stroganoff is a quick and easy vegetarian dinner that will have your family cleaning their plates and asking for seconds! It's a creamy, flavorful carb-lover's dream!
How to make one pot mushroom stroganoff:
Heat butter in a large saute pan. Saute onion, garlic and mushrooms. Then add thyme and sage.
Next add flour and stir to combine. Cook for a minute or so, then deglaze the pan with wine and also add vegetable stock.
Add egg noodles and stir to combine. Simmer for 8-10 minutes or until noodles are al dente.
Remove from heat and stir in cream and sherry.
Garnish with fresh chopped parsley and shaved Parmesan and enjoy!
Why you're going to love this vegetarian stroganoff:
- 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 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!
- 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 stove top to the dinner table with little to no extra dishes!
Tips for making the best mushroom stroganoff:
- 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.
Other one pot pastas your family will love:
- One Pot Mac & Cheese
- Lemon & Garlic One Pot Pasta
- Sausage & Sun Dried Tomato Rigatoni
- Mediterranean One Pot Pasta
- Smoked Gouda & Sun Dried Tomato Pasta
Mushroom Stroganoff - One Pot Pasta
This 20 minute one pot mushroom stroganoff is a quick and easy vegetarian dinner that will have your family cleaning their plates and asking for seconds!
- 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
Ingredients
- 3 tablespoons butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 16 oz. sliced mushrooms
- 1.5 teaspoons dried thyme
- 1 teaspoon sage
- ¼ cup flour
- ¾ cup dry white wine
- 32 oz. vegetable stock
- 12 oz. uncooked wide egg noodles
- ½ cup heavy cream
- 1 tablespoon sherry
- Kosher salt
- fresh cracked pepper
Garnish:
- 2 tablespoons fresh chopped parsley
- ½ cup shaved Parmesan cheese
Instructions
- Heat butter in a large saute pan over medium heat. Add onion, garlic and mushrooms and cook for 5-6 minute, stirring frequently.
- Add thyme, sage and flour. Stir to combine and cook for about 1 minute.
- Slowly pour in white wine and scrape all those yummy bits off the bottom of the pan.
- Add vegetable stock and egg noodles. Stir to combine.
- Turn the heat up and bring to a simmer.
- Lower heat and 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.
- Garnish with fresh parsley and shaved Parmesan.
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.
Keywords: vegetarian stroganoff, mushroom pasta, 20 minute pasta
Kylie Lato
This is one of my family's favorite quick and easy dinners! So creamy and delicious!
★★★★★
Katy Stevens
Another yummy and easy recipe! Shared with the neighbors and they loved it too.
★★★★★
Kylie Lato
Yesssss - I love to hear that. And I love that you shared with your neighbors! 🙂 Thanks so much for leaving a review, Katy!
Mary Kay
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!
Kylie Lato
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!
Janet
Do you suggest a certain type of mushroom or a mix of different ones?
Kylie Lato
I like baby Bellas the most but button mushrooms would work just fine too! Great question, Janet!
Janet
Thanks! I made it last night with the baby Bellas and everyone loved it!
★★★★★
Kylie Lato
I am so glad to hear that, Janet! Thank you for leaving a review - I really appreciate it! 🙂