Creamy Mushroom Stroganoff
Creamy Mushroom Stroganoff is a delectable, one-pot pasta with fresh mushrooms and egg noodles in a savory cream sauce. Comfort food couldn't be easier than this delicious mushroom stroganoff recipe for Instant Pot or stove.
Servings 6 1-cup servings
Calories 256kcal
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 1/2 large Shallot diced (or 1/4 cup onion)
- 2 cloves Garlic minced
- 8 oz Mushrooms chopped (1/2 lb. or 3 cups)
- 3 Tbsp All-Purpose Flour
- 2 Tbsp White Wine or Dry Sherry
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 4.5 cups Vegetable Broth or chicken broth
- 1/2 lb Egg Noodles 4 cups
- 1 tsp Worcestershire Sauce use soy sauce for vegetarian
- 1 tsp Dijon
- 2 Tbsp Sour Cream
- 1/4 cup Parsley finely chopped
- 1/4 cup Parmesan Cheese optional garnish
Instructions
Mushroom Stroganoff (stove instructions)
- 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 WHITE WINE and scrape browned bits from the pan 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.
- Remove from heat and stir in WORCESTERSHIRE SAUCE, DIJON, and SOUR CREAM.
- Serve warm, garnished with PARSLEY and (optional) PARMESAN CHEESE.
- Allow to cool completely and refrigerate in an airtight container up to 5 days.
Mushroom Stroganoff (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 and stir to deglaze the pot.
- 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.
- Stir in the DIJON, WORCESTERSHIRE, and SOUR CREAM CHEESE.
Nutrition
Serving: 1cup | Calories: 256kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 831mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg