The One Pot Mushroom Stroganoff Recipe is a delightful twist on a classic comfort food that brings rich, creamy mushroom goodness in a single skillet, making dinner both delicious and easy. This recipe combines tender cremini mushrooms, savory onions, and aromatic herbs with wide noodles cooked right in the sauce, saving you time and dishwashing hassle. It’s perfect for those evenings when you crave something hearty but don’t want to fuss in the kitchen. With each bite, the creamy texture and umami depth make it a meal you’ll want to revisit again and again.
Ingredients You’ll Need
Keeping this One Pot Mushroom Stroganoff Recipe simple is key, and the ingredients you choose truly shine, each bringing unique flavors and textures that create a harmonious dish. From the earthiness of mushrooms to the creaminess of coconut milk, here’s what you’ll need:
- 8 oz cremini mushrooms: These provide a deep, meaty flavor and a tender bite that’s essential to stroganoff.
- 1 medium yellow onion: Adds natural sweetness and builds the savory base for the sauce.
- 3 garlic cloves: Minced for that fragrant, subtle kick that pairs perfectly with mushrooms.
- 4 cups vegetable broth: A flavorful liquid that cooks the noodles and melds all ingredients together beautifully.
- 1 cup full-fat coconut milk: This adds creamy richness without dairy, offering a luscious texture and slight sweetness.
- 8 oz wide noodles (fettuccine or pappardelle): Wide noodles hold onto the sauce wonderfully, making every forkful a delight.
- 1 tbsp Dijon mustard: Introduces a tangy depth that balances the creaminess and brightens the dish.
- 1 tsp thyme: Fresh or dried, thyme infuses an earthy herbal note vital for that classic stroganoff flavor.
- 2 tbsp olive oil: Used for sautéing, bringing a fruity, smooth base to the cooking process.
- Salt and pepper to taste: The final seasoning that brings all the flavors together perfectly.
How to Make One Pot Mushroom Stroganoff Recipe
Step 1: Prep Your Ingredients
Start by slicing the cremini mushrooms into even pieces and dicing the onion finely. Mince the garlic cloves to release their intense aroma. Having everything prepped and ready ensures the cooking process flows smoothly without any pauses.
Step 2: Sauté Onions and Garlic
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking gently until they’re translucent and soft, about 5 minutes. This step lays the flavorful foundation that will transform the dish.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pot and cook until they soften and develop a lovely brown color, stirring occasionally. This caramelization brings out their rich umami essence, which is crucial for the depth of this stroganoff.
Step 4: Add Liquids and Noodles
Pour in the vegetable broth and creamy coconut milk, then add your wide noodles. Give everything a gentle stir to combine, then reduce the heat to a simmer and cover the pot. Cook for about 10 minutes until the noodles are tender yet still have a slight bite, absorbing all those delicious flavors.
Step 5: Finish with Mustard, Thyme, and Seasoning
Stir in the Dijon mustard and thyme, then season to taste with salt and pepper. Let it cook for another 2 minutes, allowing the flavors to meld together. Taste, and adjust seasoning if needed — this last step is essential for balancing the dish’s creamy, tangy, and herbal notes perfectly.
How to Serve One Pot Mushroom Stroganoff Recipe
Garnishes
Brighten your stroganoff with a sprinkle of freshly chopped parsley or chives. A dollop of vegan sour cream or Greek yogurt on top adds an extra creamy touch and a hint of tang that contrasts beautifully with the savory sauce.
Side Dishes
This stroganoff pairs wonderfully with a simple green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Crusty bread or garlic toast also make excellent companions, perfect for soaking up the savory sauce.
Creative Ways to Present
For a fun twist, turn this One Pot Mushroom Stroganoff Recipe into a hearty bowl meal by adding wilted greens like spinach or kale on top. You can also serve it over mashed potatoes or polenta for a comforting variation that changes the texture and appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making your next meal just as delicious.
Freezing
This recipe freezes beautifully. Portion the stroganoff into freezer-safe containers and keep for up to 2 months. Thaw in the fridge overnight before reheating to maintain texture and flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may want to add a splash of vegetable broth or coconut milk to loosen the sauce if it has thickened. Microwave reheating works too, but stirring halfway through ensures even warming.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini mushrooms give a nice earthy flavor, you can use button, shiitake, or portobello mushrooms. Mixing varieties can also add interesting textures and depth to the dish.
Is this recipe vegan?
Yes! Using vegetable broth and coconut milk instead of dairy keeps this One Pot Mushroom Stroganoff Recipe completely vegan while still delivering rich and creamy results.
Can I make this recipe gluten-free?
Simply swap out the wide noodles for your favorite gluten-free pasta, and ensure the vegetable broth you use is gluten-free as well. This swap keeps the dish just as tasty and accessible.
What can I do if the stroganoff is too thick or too thin?
If it’s too thick, add a little more vegetable broth or coconut milk while reheating. If it’s too thin, let it simmer uncovered a bit longer to reduce and thicken to your desired consistency.
Can I add protein to this dish?
Definitely! For extra heartiness, consider stirring in cooked lentils, chickpeas, or cubes of tofu near the end of cooking to keep everything warm and well combined.
Final Thoughts
This One Pot Mushroom Stroganoff Recipe is such a comforting and effortless way to enjoy a rich, flavorful meal any night of the week. The ease of cooking everything together in one pot means more time enjoying the dish and less time cleaning up. I encourage you to try this recipe and make it your own—you might just find it becoming a new favorite in your home as it has in mine!
Print
One Pot Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegan
Description
This One Pot Mushroom Stroganoff is a creamy, comforting vegan twist on the classic Russian dish. Made with sautéed cremini mushrooms, aromatic onion and garlic, and wide noodles simmered in a flavorful broth and coconut milk mixture, it’s easy to prepare and perfect for a cozy weeknight meal. The addition of Dijon mustard and thyme deepens the flavor, while cooking everything in one pot saves time and cleanup.
Ingredients
Vegetables
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
Liquids & Broths
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
Grains & Pasta
- 8 oz wide noodles (fettuccine or pappardelle)
Seasonings & Oils
- 1 tbsp Dijon mustard
- 1 tsp thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep: Gather and prepare all the ingredients by slicing the mushrooms, dicing the onion, and mincing the garlic cloves to ensure a smooth cooking process.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
- Cook Mushrooms: Add the sliced cremini mushrooms to the pot. Cook them until they become softened and browned, which will take about 5 minutes, stirring occasionally to prevent sticking and promote even browning.
- Add Liquids and Pasta: Pour in 4 cups of vegetable broth and 1 cup of full-fat coconut milk, then add the 8 oz of wide noodles (such as fettuccine or pappardelle). Stir to combine all ingredients evenly.
- Simmer Pasta: Bring the mixture to a simmer, cover the pot with a lid, and cook for approximately 10 minutes, or until the pasta is al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- Finish and Season: Stir in 1 tablespoon of Dijon mustard and 1 teaspoon of thyme. Season with salt and pepper to taste. Continue cooking for about 2 more minutes to allow flavors to meld. Taste and adjust seasoning as necessary before serving.
Notes
- Use wide noodles like fettuccine or pappardelle as they hold the sauce well.
- For a dairy-free version, full-fat coconut milk adds creaminess without overpowering flavor.
- Adjust the thyme amount according to your preference for herbal notes.
- Stir occasionally during simmering to prevent noodles from sticking.
- Feel free to add a splash of lemon juice for a subtle acidity and brightness.
