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

Scale

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

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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.