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Mushroom stroganoff in white bowl with fork
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One Pot Mushroom Stroganoff

Creamy Mushroom Stroganoff is a savory, creamy pasta with mushrooms and egg noodles made for Instant Pot or stove. Vegetarian stroganoff is comfort food made easy.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 1-cup servings
Calories 233kcal
Author Traci - TheKitchenGirl.com

Ingredients

  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 large Shallot diced (or 1/4 cup onion)
  • 2 cloves Garlic minced
  • 8 oz Mushrooms (3 cups) sliced
  • 3 Tbsp All-Purpose Flour
  • 2 Tbsp White Wine or Dry Sherry or water
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 3 cups Vegetable Broth use 4 cups for stove version
  • 6 oz Egg Noodles same as 3 cups
  • 1 tsp Worcestershire Sauce use soy sauce for vegetarian
  • 1 tsp Dijon
  • 2 Tbsp Sour Cream
  • 1/4 cup Parmesan Cheese optional garnish
  • 1/4 cup Parsley finely chopped

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 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 WORCESTERSHIRE SAUCE, DIJON, SOUR CREAM, and PARMESAN CHEESE.
  • Serve warm, garnished with PARSLEY.
  • 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 (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.
  • Stir in WORCESTERSHIRE SAUCE, DIJON, SOUR CREAM, and PARMESAN CHEESE. Serve warm garnished with PARSLEY.

Nutrition

Serving: 1cup | Calories: 233kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 661mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg