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One-pot mushroom stroganoff is a weeknight wonder with an Instant Pot or stove. Savory mushrooms in a creamy mushroom sauce makes this an irresistible vegetarian comfort food!
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Why you'll love this recipe
- It's total comfort food that's ready in about 30 minutes.
- Even non-cooks will crush dinner with this one-pot recipe.
- It's vegetarian, but satisfies meat eaters because it's so good!
This Mushroom Stroganoff recipe is the vegetarian version of the classic entree we love for its savory, creamy mushroom sauce. It doesn't get easier or quicker than a one-pot comfort recipe made for Instant Pot or stove.
This recipe is made for beginners and simple cooks who want to satisfy comfort food cravings with minimal effort. Even if you're new to stroganoff, or to cooking, this recipe practically makes itself in one pot!
It's so delicious, even beef stroganoff fanatics won't complain about this vegetarian stroganoff because it's equally rich, creamy, and comforting. In fact, the ingredients are quite similar, except it's meatless. This entree is on par with Instant Pot Tuna Casserole for both convenience and comfort.
Ingredient notes
- olive oil - or other quality oil
- shallot - or onions
- garlic - fresh is recommended over garlic powder
- mushrooms - Use white button mushrooms, baby bellas, portobello, or crimini mushrooms.
- all-purpose flour - this helps thicken the sauce
- white wine or dry sherry - optional
- salt and pepper
- vegetable broth - or preferred broth
- uncooked egg noodles
- soy sauce
- Dijon - or other mustard
- sour cream - or Greek yogurt
What is the sauce made of?
Mushroom stroganoff is an entree of mushrooms and egg noodles in a creamy sauce. The sauce is made by cooking mushrooms with flour, wine, seasoning, and broth. Since this is a one-pot recipe, the pasta starch also helps thicken the sauce, which means you don't need to use a pre-made cream of mushroom soup.
The best pasta for mushroom stroganoff
Egg noodles are a popular choice for the pasta used in classic stroganoff recipes. They're durable and soak up flavor nicely, which makes them perfect for this one-pot recipe. You're welcome to use any pasta for this recipe, so you'll want to increase the cooking time at your discretion.
Freezing instructions
To freeze mushroom stroganoff, allow it to cool completely. Portion and package into freezer-safe containers, then label and freeze up to 90 days (or more if vacuum sealed). Transfer to the refrigerator for an overnight thaw before reheating.
Serving ideas
Mushroom stroganoff is a pasta entree, so I love to serve it with complementary sides like kale salad or pressure cooker beets. Fire up the air fryer for the most amazing and healthy Brussels sprouts or asparagus to serve either alongside your entree.
Mushroom recipes we love
- Garlicky Roasted Mushrooms
- Easy Marinated Mushrooms
- Creamy Mushroom Soup
- Air Fryer Mushrooms
- Vegan Cream of Mushroom Soup
- Grilled Portobello Mushrooms
📖 Recipe
Mushroom Stroganoff
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 3 tablespoons Olive Oil, or other cooking oil
- ½ large Shallot, diced (or ¼ cup onion)
- 2 cloves Garlic, minced
- 8 ounces Mushrooms, sliced (about 3 cups)
- 3 tablespoons All-Purpose Flour
- 2 tablespoons White Wine or Dry Sherry, or other cooking liquid
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 3 cups Vegetable Broth, use 4 cups for stove version
- ½ (12 ounce bag) Uncooked Egg Noodles, (about 3 cups dry noodles)
- 1 teaspoon Soy Sauce, or liquid aminos
- 1 teaspoon Dijon
- 2 tablespoons Sour Cream, or more as needed
- optional garnish, Parmesan Cheese and chopped Parsley
Instructions
Mushroom Stroganoff (see Instant Pot method in footnotes)
- Heat OLIVE OIL over medium-high heat in a 3.5 quart dutch oven.
- Add SHALLOT and sauté until tender, stirring as needed. Add GARLIC and MUSHROOMS and continue sautéing until tender, stirring as needed.
- Add FLOUR and stir until it's absorbed by the mushrooms.
- Add WINE (or preferred liquid) and scrape browned bits from pan surface to deglaze.
- Add SALT, PEPPER, BROTH, and EGG NOODLES.
- Increase heat to HIGH and bring just to a boil. Reduce heat to MED-LOW, cover and simmer about 15 minutes, or until pasta is cooked, stirring as needed.Note: If the stroganoff needs more liquid before the noodles are fully cooked, add more liquid in small amounts as needed.
- Remove from heat and stir in SOY SAUCE, DIJON, SOUR CREAM, and (optional) PARMESAN CHEESE and PARSLEY.
- Allow to cool completely and refrigerate in an airtight container up to 5 days.
Recipe Notes
- Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
- Add SHALLOT and sauté until tender, stirring as needed. Add GARLIC and MUSHROOMS. Sauté until tender, stirring as needed.
- Add FLOUR, stirring until absorbed into mushrooms. Add WINE (or preferred liquid) and scrape surface of pot to deglaze.
- Add SALT, PEPPER, BROTH, and EGG NOODLES. Push the noodles under the liquid to submerge.
- Press “Cancel”, secure lid, and seal the pressure release valve.
- Select "Manual" or "Pressure Cook” and adjust to "High pressure" for 1 minute. Note: Use 2-minute pressure cook time for thicker pasta (penne, rotini, macaroni, etc).
- When cook cycle is done, leave it alone for a 5-minute (NPR) natural pressure release. Then, carefully vent any remaining pressure and remove the lid.
- Continue with item #7 in the above instructions.
Equipment
- 6-quart Instant Pot or other size
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Heather Kreighbaum says
Omg I love it I doubled the mushrooms and garlic and onion and added more bouillon. And also tripled the sour cream and omg it is amazing! I just like a lot of flavor! Topped with fresh green onions and it was amazing!
Traci says
Yayyy!!! I'm so happy to hear you love it as much as we do. I love that you're customizing. I kept the recipe pretty simple for that very reason. Thank you taking the time to review. Enjoy!
JB says
Fantastic as always! This recipe never gets old and I've had it many times because it's such a no-brainer. I love it in the Instant Pot, but the stove version is great too. Thanks for sharing!
Denise says
This mushroom stroganoff was terrible, I followed the recipe but it had absolutely no flavor was so ever. Waste of my time and especially my money
Traci says
That's unfortunate and uncommon feedback on this one, especially since mushrooms are so strong in flavor. That said, this recipe (like all of my recipes) uses minimal salt since other ingredients have sodium. It's very possible that you simply needed to add more salt OR that this recipe just isn't for you. I welcome further questions or feedback anytime. Cheers!
Carla says
So easy and so delicious! Thank you for sharing this !
Traci says
Yay! I'm so glad you enjoyed it. Thanks so much for the feedback 🙂
Lisa G says
Has anyone tried increasing the recipe, maybe doubling? Would it fit? I have a 6QT instant pot and I’d like to do this recipe for a family gathering so that it keeps the stove top and oven free. Thanks!
The Kitchen Girl says
Yes, you can easily double this in the 6 quart Instant Pot because it's a small batch yield of 6 cups. Let me know if you have any more questions. Enjoy!!
Marie Shobe says
This dish is delicious! I did it the Instant Pot way, and it was quick and easy. I liked that there were substitutions/choices for some ingredients (I used sherry and soy sauce, and lumaca rigata pasta, since that’s what I had on hand). My whole family loved it, even my picky eater. It’s so creamy, has so much flavor. I actually had to force myself to stop eating it!
The Kitchen Girl says
Awww Marie, I'm SO glad my recipe made it into your kitchen and that you gave it a go Thank you so much for taking the time to review...truly appreciate it!
veenaazmanov says
Love that it is Mushroom. One of my favorite. This dish looks yum, creamy and delicious. Thanks for your lovely recipe.
The Kitchen Girl says
So glad you're enjoying this recipe, Veena 🙂 Thanks for letting me know!
Amanda Mason says
This was the perfect dinner and the kids loved it! It's definately going into my weekly dinner rotation. SO GOOD!
The Kitchen Girl says
Awww glad to hear it, Amanda! I love it when the family signs off on an easy dinner 🙂 Thanks for letting me know!
Haley D Williams says
I love beef stroganoff, but I'm trying to eat less meat. This is the perfect swap and has lovely flavor!
The Kitchen Girl says
So glad to hear it, Haley! Yes, mushroom stroganoff is one of my fav meatless dishes. Thanks for the review 🙂
Cathleen says
I never know what to do with the mushrooms I have at home. This is the most perfect solution. Thank you so much for the recipe 🙂
The Kitchen Girl says
Yay, Cathleen! So glad to hear you're enjoying it. Thanks so much! 🙂
Bintu says
This stroganoff sounds so creamy and delicious! Such a tasty and easy weeknight dinner!
The Kitchen Girl says
Thanks, Bintu! Mushroom stroganoff truly is a quick and easy dinner 🙂
Elaine says
Pasta with mushroom - does it get any better than this? The amount of flavor in your kitchen must have been going through the roof! I make myself a similar pasta from time to time, and it never disappoints. Really keen to try out your way of making the sauce!
Traci Antonovich says
Thanks Elaine! You'll love this recipe 🙂
Jamie says
So creamy and full of hearty mushroom flavor! Looks divine!
Traci Antonovich says
Thanks Jamie! Love hearing it 🙂
Emily says
This is one of my fav comfort food meals, thanks so much for making it lighter it looks delicious!
Traci Antonovich says
You're so welcome, Emily! Glad you like it 🙂
SHANIKA says
I love that this is a meatless option! Looks so creamy and delish!
Traci Antonovich says
Thanks Shanika! It is super creamy and savory scrumptious 😉
Edyta says
I really like good stroganoff and I would die for mushrooms. This recipe is amazing. I'm keeping it.
Traci Antonovich says
Yaay Edyta! Lovvvvve hearing this...you're making my week! 🙂
Lisa says
I've never even seen garbanzo bean flour -- where do you find it? Love that you are using it as a sub for flour in your roux. This looks outstanding!
Traci Antonovich says
Hiya Lisa, for the flour, check whole foods or local specialty grocers if you have those in your area. Otherwise, Amazon for sure. Of course I love Bob's Red Mill brand. Thanks for the lovely compliment btw 🙂
Sandi says
I love that this is also gluten free! Super yummy Traci!
Traci Antonovich says
Thanks so much Sandi! Yeah, it's def a fav of mine 🙂
Britt says
I love how you took such a classic and not only updated it, but made it healthier, too!
Traci Antonovich says
I'm loving hearing such a compliment from you. Thanks SO much! Makes me happy to hear it 🙂
Catherine says
I'm all about lightened up cream dishes and this sounds fantastic! I love that you used chickpea flour...such a great idea! This looks wonderful.
Traci Antonovich says
Yay Catherine! So glad to hear your fondness of the chickpea flour. It's the perfect sub for AP flour 🙂
Denisse Salinas says
This looks so delicious! I love that its a healthier version of something so creamy and yummy!
Traci Antonovich says
Yes! That's what wins me over every time! Thanks for stopping by 🙂
Patty says
I can see this easily becoming my favorite recipe. Everything I love is in there! 🙂 And little cleanup afterwards. Win-win!!
Traci Antonovich says
Thanks Patty! I'm with you...all the favs!!! Can never get too many creamy mushrooms on pasta 🙂
Stephanie says
I love mushrooms and this looks so good. I definitely need to try chickpea flour for thickening as I never thought of that. Great recipe for stroganoff & it's one of my favorites!
Traci Antonovich says
Thanks Stephanie! It's the perfect thickener, doesn't inhibit the flavor at all...only enhances it! Thanks for stopping by!
Beth says
That looks so creamy and delicious, you would never think there isn't a whole pile of heavy cream in it!
Traci Antonovich says
Thanks Beth! That's well-said, and it's so rich, it seems like it does have cream in it, but nooooo 🙂 Thanks for stopping by!
Dahn says
Oh this looks so good, l love mushrooms. I have not tried chickpea flour as a thickening agent before, I am inspired
Traci Antonovich says
Hey thanks! I use chickpea flour a lot in cooking. It's pretty remarkable stuff, actually. Hope you find yourself loving it like I do if you decide to use it 🙂