Mushroom Stroganoff Recipe (One Pot) - Little Broken (2024)

Why We Love This Recipe

• Quick – Just sauté the shallots in oil and butter. Then, slowly add the remaining ingredients, and simmer to thicken. Within minutes, you’ve got a meal that’s ready to eat.
• Comforting – Our vegetarian mushroom stroganoff recipe is a warming meal perfect for cold nights. Try serving it over egg noodles, yukon gold mashed potatoes, or even cheesy scalloped potatoes.
• Versatile – This recipe can be enjoyed on its own. Or, pair it with protein-rich main courses like Lemon Pepper Chicken Tenders or Roasted Bone-In Chicken Breast.

Ingredients

See the recipe card for full information on ingredients and quantities.

• Olive oil and unsalted butter: The base of the stroganoff, sautéeing the veggies and creating a rich flavor.
• Aromatics: Shallots and garlic.
• Mushrooms: The star ingredient in this vegetarian mushroom stroganoff recipe. We love using mushroom medley for this recipe, such as shiitakes, baby bella, oyster, and white button mushrooms.
• All-purpose flour and stock: This helps thicken the recipe.
• Herbs and spices: Fresh thyme, kosher salt, paprika, fresh parsley, and black pepper.
• Worcestershire sauce: It cuts through the richness of the sauce and adds another layer of flavor.
• Full-fat sour cream: Contributes a tangy flavor and enhances the creaminess of the stroganoff sauce.

Variations

This easy mushroom stroganoff can be altered to fit your preferences. Here are some ideas to get you started.

• Use plain Greek yogurt or cream cheese instead of sour cream. Avoid using anything reduced fat.
• Make it gluten-free by using cornstarch instead of all-purpose flour to thicken the sauce. Also, make sure Worcestershire sauce is gluten-free.
• Pour in a splash of dry white wine to balance the flavors of this rich sour cream sauce.

Step 1: Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots. Cook until softened, stirring occasionally.

Step 2: Add the mushrooms, and cook until they’re tender. Stir in garlic and thyme.

Step 3: Whisk the stock and flour together, and set it aside.

Step 4: Add the flour mixture to the pan along with the salt, paprika, Worcestershire sauce, and black pepper. Reduce the heat to medium-low, and allow the mixture to simmer.

Step 5: Remove the pan from the heat. Add sour cream and parsley.

Step 6: Stir until blended into the sauce.

Expert Tips

Follow these expert tips to make the best one-pot mushroom stroganoff:

• Add plenty of mushrooms: Mushrooms reduce quite a bit as they cook. So, be sure to use exactly the amount called for in the recipe card.
• Make your own stock: Try making your own veggie stock from kitchen scraps for an even richer taste.
• Avoid curdling: Use a high-quality sour cream, and stir it into the pan once it is removed from the heat. Do not let it come to a boil!
• Serve over noodles: Spoon the stroganoff sauce over egg noodles instead of mixing them into the pan. Otherwise, they will absorb most of the liquid and become soggy.

What goes well with mushroom stroganoff?

This dish is typically served over egg noodles but also tastes great over rice, red skin mashed potatoes, or cauliflower mash. Then, add a side dish like lemon asparagus, garlic green beans, to make it a complete meal.

Can I make this recipe vegan?

Yes, substitute the Worcestershire sauce with a vegan variety or soy sauce, and use plant-based butter and sour cream or yogurt to make this recipe vegan.

Can I make this mushroom stroganoff recipe in advance?

Yes, prepare the recipe as written. Store in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat on the stovetop. I do not recommend freezing as the sour cream is likely to separate when it thaws.

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