Mushroom Stroganoff (One Pot)
This easy one-pot Mushroom Stroganoff is creamy, savory, and packed with mushrooms. The noodles cook right in the sauce for extra flavor and fewer dishes. Ready in 30 minutes—no sour cream required. (Vegetarian, Vegan option).
Servings: 4
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 large diced yellow onion (about 2 cups)
- 1 lb sliced cremini mushrooms
- 3 cloves minced garlic
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 3 tablespoons all-purpose flour
- 3½ cups vegetable broth (see note 1)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles (see notes 2 and 3)
- ½ cup milk (see note 3)
- Parmesan cheese (for garnish, see notes 3 and 4)
- Chopped flat-leaf parsley (for garnish, optional)
Instructions
- Sauté onion: Heat 1 tablespoon extra-virgin olive oil in a large skillet (or pot) over medium-high heat. Add 1 large diced yellow onion and sauté until golden around the edges, about 5 minutes.
- Brown mushrooms: Add 1 tablespoon extra-virgin olive oil and 1 lb sliced cremini mushrooms. Cook, stirring occasionally, until the mushroom liquid has cooked off and the mushrooms are golden brown, about 8 minutes.
- Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon extra-virgin olive oil, 3 cloves minced garlic, and 1 tablespoon fresh thyme leaves. Cook, stirring often, until fragrant 1 to 2 minutes. Sprinkle in 3 tablespoons all-purpose flour and stir to coat. Slowly pour in 3½ cups vegetable broth, stirring to prevent lumps. Add ½ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper, and scrape up any browned bits from the pan.
- Cook noodles: Bring to a boil, then add 7 oz dried broad egg noodles. Gently stir so the noodles are evenly covered with liquid. Cook for 4 minutes, stirring occasionally. Add ½ cup milk . Continue cooking until the noodles are al dente and the sauce is silky, about another 4 minutes. Stir gently so the noodles don't break. If the pan looks dry before the noodles are cooked, add a splash more vegetable broth.
- Season and serve: Taste and add more salt and pepper if needed. Garnish with Parmesan cheese and Chopped flat-leaf parsley, if desired. Serve immediately.
Video
Notes
- Vegetable broth: The broth has a big impact on the final flavor. I like Better Than Bouillon No Beef Vegetarian Base or Organic Vegetable Base. Another flavorful vegetable broth works too.
- Broad egg noodles: These are sometimes labeled German Egg Noodles. Look for thin, slightly wavy, broad noodles rather than spaetzle-style noodles.
- Vegan option: Use egg-free wide ribbons or pappardelle, unsweetened non-dairy milk (such as barista-style oat milk), and vegan Parmesan.
- Parmesan cheese: Traditional imported Parmesan typically contains animal-based rennet. If needed, look for a vegetarian-friendly Parmesan made with microbial enzymes. Asiago can also be a good alternative.
Nutrition
Calories: 381kcal | Carbohydrates: 53g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 759mg | Potassium: 757mg | Fiber: 4g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg