One Pot Mushroom Stroganoff is rich and creamy weeknight comfort food! This stroganoff is ready super fast and packed full of pasta and mushrooms!
This mushroom stroganoff has comfort food written all over it! It is so hearty, creamy, and cozy. If you follow along with me on Instagram stories, you’ll know I’ve talked a bit about my daughter going vegetarian. She does eat meat occasionally, but, to keep us all happy, I’ve been working on some meatless recipes that the whole family loves. Nobody misses the meat in this dish, and it’s perfect for mushroom lovers! If you’re looking for a meat packed stroganoff try my classic Beef Stroganoff.
How to Make Mushroom Stroganoff:
- This is a one-pot dish and you will need to start out with a deep 12-inch pan or a deep, heavy pot.
- You will cook your mushrooms and onions in butter over medium heat for about 5-7 minutes. The mushrooms will let off their juices and become tender.
- Next, add in your garlic and stir constantly for 1 minute.
- Sprinkle flour directly over the vegetables, and stir to coat. Stir constantly for 1-2 minutes to cook the flour.
- Then, you will gradually stir in your beef broth. The mixture won’t be super thick at this point, but you want to add the broth slowly and stir the whole time to make sure you don’t have any lumps.
- Add in your pasta, reduce the heat to medium-low and simmer. You will want to uncover your pot and stir twice during the cooking time to make sure the egg noodles cook evenly.
- Once the noodles are done, remove your pan from the heat and stir in your sour cream, dijon mustard, and Worcestershire sauce.
Enjoy! Make sure you’re following along with us on Facebook if you aren’t already! We share the best recipes there every day.
~Nichole
One Pot Mushroom Stroganoff
Ingredients
- 4 Tablespoons Butter
- 1 Pound Sliced Mushrooms
- 1 Small Onion, Diced
- 3 Cloves Garlic, Minced
- 1/4 Cup Flour
- 3 1/2 Cups Beef Broth
- 12 Ounces Egg Noodles
- 2 Teaspoons Worcestershire Sauce
- 1 Teaspoon Dijon Mustard
- 1/4 Cup Sour Cream
- Paprika for sprinkling, optional
- Chopped Parsley, optional
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the sliced mushrooms and onions and cook, stirring occasionally for 5-6 minutes until soft.
- Add the garlic and cook, stirring constantly for 1 minute.
- Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes.
- Slowly stir in the beef broth until you have a smooth mixture.
- Add the noodles to the pan, turn the heat to low and simmer for 8-10 minutes, stirring twice during cooking, until the noodles are cooked through.
- Remove the pan from the heat and stir in the Worcestershire sauce, mustard, and sour cream.
- Serve immediately garnished with paprika and parsley if desired.
Delicious dish! Entire family loved it!
I made this with veggie ‘Better than Bouillon’ instead of beef broth. It was so good, and easy, that I’m going to make it again (times 3) for extended family. Just need to use a giant pot!
This looks good – but it’s not vegetarian since it has beef broth. Will it taste similar with a vegetarian broth?
Yes, you can use vegetable broth, it’s just as good 🙂
This recipe look so good! I hope your daughter loved it! It’s perfect for my husband and kids since they are half vegetarian. Is that possible? I guess for them it is since I am the cook and I am vegetarian ?.
This looks so good! I want some! Cannot wait to try it!
Sooo… This tasted great, but that broth amount…. Is half the pasta supposed to be out of the liquid? I ended up adding another 4c of broth just to get it all in liquid. Mine turned out a bit more “wet” but I was having a hard time figuring out what else to do…?