One Pot Mushroom Stroganoff Recipe fans, this one hits that creamy, cozy, weeknight sweet spot. I load up a pot with golden mushrooms, tender noodles, and a tangy sauce that clings to every bite. I toss everything together in one pan and watch dinner come together fast. You skip extra dishes, but you keep all the flavor you want from classic stroganoff.
Homemade One Pot Mushroom Stroganoff Recipe
I pack deep, savory flavor into a 30-minute meal that uses just one pot. The mushrooms bring meaty bite, so the recipe works for both vegetarians and anyone who just wants great comfort food. The sauce turns silky with sour cream and a hint of Dijon, so every forkful tastes rich without feeling heavy. I keep the shopping list short and stick to pantry staples.
Ingredients You’ll Need
- 2 tablespoons butter or olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1½ pounds mushrooms, sliced (cremini, button, or mixed)
- 1 teaspoon paprika (sweet or smoked)
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or 2 teaspoons vegetarian Worcestershire
- 4 cups vegetable broth (or beef broth if not vegetarian), plus more as needed
- 12 ounces wide egg noodles (or 10 ounces short pasta)
- 2 ounces cream cheese, softened (optional for extra richness)
- ½ cup sour cream (or full-fat Greek yogurt)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice, to taste
- Kosher salt and fresh black pepper, to taste
Optional add-ins:
- ½ teaspoon onion powder or garlic powder for extra savory depth
- Pinch of chili flakes for heat
- ½ cup frozen peas or spinach for greens
How to Make One Pot Mushroom Stroganoff
- Preheat a large deep skillet or Dutch oven over medium-high heat. Add butter or oil. Add mushrooms in an even layer and let them brown for 3 to 4 minutes before stirring. Cook until deep golden and reduced, about 7 to 9 minutes.
- Add onion and a pinch of salt. Cook until translucent, 3 to 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in paprika, then add Dijon and soy sauce or Worcestershire. Stir well to coat the mushrooms and onions. Add a splash of broth and scrape up any browned bits from the bottom.
- Pour in the remaining broth and bring it to a strong simmer. Add the noodles and push them under the liquid. Stir often as the noodles cook, 7 to 9 minutes for egg noodles (or until al dente for other pasta). Add a splash of hot water if the pot looks dry.
- Lower the heat to low. Stir in cream cheese until it melts. Turn off the heat. Whisk the sour cream with a ladle of hot liquid, then fold it into the pot. Add lemon juice, then season with salt and plenty of black pepper.
- Let the stroganoff sit for 2 minutes so the sauce thickens. Stir in parsley. Taste and tweak the seasoning. Serve hot with extra pepper on top.
Variations I’ve Tried
- Gluten-free: use gluten-free pasta and tamari. Stir gently since some GF pastas break more easily.
- Dairy-free/vegan: use olive oil, plant-based cream cheese, and a thick vegan sour cream or cashew cream. Choose veggie broth and vegan Worcestershire.
- Different mushrooms: mix cremini, shiitake, and oyster for big flavor. Portobello strips add a steak-like chew.
- Protein add-ins: stir in pan-seared tofu, seitan strips, or lentils for extra protein. If you eat meat, sear thin beef strips first, then proceed with the recipe.
- Extra veggies: fold in peas or baby spinach at the end, or add thinly sliced carrots with the onions.
- Herb swaps: try dill for a classic stroganoff vibe or chives for a mild onion note.
Pro Tips
I brown the mushrooms hard for real flavor. I slice them thick, heat the pot until it looks hot, and avoid crowding to prevent steaming. A little patience here pays off with deep color and that steakhouse aroma. Mushroom haters tend to turn into mushroom fans after this step.
I add dairy last and keep the heat low to stop curdling. I stir in cream cheese off the heat, then fold in sour cream so the sauce stays smooth. I thin with a splash of hot broth if the pasta drinks too much liquid. A tiny squeeze of lemon at the end brightens the whole pot.
I stir the noodles often as they simmer so they don’t clump or stick. I keep a cup of hot water nearby in case the pot needs a little more liquid. I taste and adjust salt and pepper at the very end. Fresh parsley adds a clean finish and a pop of color.
What to Serve with it
- Crisp green salad with a light vinaigrette to cut the richness.
- Roasted broccoli or garlic green beans for a simple side.
- Toasted sourdough or garlic bread to swipe through the sauce.
- Cucumber-dill salad for a cool, crunchy contrast.
- Pickled beets or red onions for a punchy side that balances the creaminess.
Make-Ahead and Storage
This One Pot Mushroom Stroganoff reheats like a champ, so I pack leftovers for easy lunches and late-night bites.
Make-Ahead: Cook the stroganoff through step 4, cool it, and store it. Reheat over low heat and finish with sour cream, lemon, and parsley right before serving. You can also slice mushrooms and onions in advance and stash them in the fridge for up to 2 days.
To Refrigerate: Store cooled stroganoff in an airtight container in the fridge for up to 4 days.
Freezing: Freeze without the sour cream for best texture, up to 3 months. Thaw in the fridge overnight, reheat gently, then stir in sour cream and finishers.
To Reheat: Warm in a skillet over medium-low with a splash of broth or water until creamy and hot. You can also use a 350°F oven, covered, for 10 to 15 minutes, or microwave in 30-second bursts, stirring between intervals.
One Pot Mushroom Stroganoff Recipe
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 3-4 minutes.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add sliced mushrooms, salt, black pepper, and paprika. Cook, stirring often, until mushrooms release their moisture and begin to brown, about 8 minutes.
- Sprinkle the flour over the mushrooms and mix well to coat. Cook for 1-2 minutes.
- Slowly add the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Add uncooked pasta and soy sauce to the pot. Stir to combine, then cover and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
- Remove pot from heat and stir in sour cream until smooth and creamy.
- Taste and adjust seasoning as needed. Garnish with fresh parsley if desired.
- Serve hot and enjoy your delicious, creamy One Pot Mushroom Stroganoff.