Mushroom Stroganoff

5 from 27 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American

Diet: Vegetarian

Servings: 1-cup servings

Calories: 108kcal

Author: Traci

Equipment

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 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.

Notes

Instant Pot Instructions

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.

Nutrition