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.

Easy Vegetarian Stroganoff with Mushrooms

Name: Mushroom Stroganoff - One Pot Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 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; 1/4 cup flour; 1 cup dry white wine; 4-5 cups vegetable stock; 16 oz. uncooked extra wide egg noodles; 1/3 cup heavy cream; 1 tablespoon sherry; Kosher salt; fresh cracked pepper; fresh chopped parsley; grated Parmesan cheese

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
1/4 cup flour
1 cup dry white wine
4-5 cups vegetable stock
16 oz. uncooked extra wide egg noodles
1/3 cup heavy cream
1 tablespoon sherry
Kosher salt
fresh cracked pepper

Garnish:

fresh chopped parsley
grated Parmesan cheese

Instructions

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.
Add 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. Turn heat to medium low and simmer for about 2 minutes, stirring frequently.
Add vegetable stock, egg noodles, and a couple pinches salt and pepper. Stir to combine.
Turn the heat up and bring it to a simmer over medium high heat.
Reduce heat to medium low and simmer for 8-10 minutes or until the noodles are al dente, stirring occasionally.
Remove from heat and stir in heavy cream and sherry.
Season to taste and garnish with fresh parsley and Parmesan.

Equipment

measuring cup

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large saute pan

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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.

Author: Kylie
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish/Pasta
Method: Stove Top
Cuisine: American
Diet: Vegetarian

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