Vegetarian Mushroom Stroganoff Recipe (One-Pot)
This is a flavorful mushroom stroganoff that's packed with umami flavor from three kinds of mushrooms, soy sauce, sherry wine, and mustard. And it's made creamy with sour cream. Serve over mashed potatoes, rice, or go traditional with egg noodles.
Servings: 6
Calories: 347kcal
Equipment
- Large saute pan
- Large pot for cooking the pasta
Ingredients
- 20 ounces mixed mushrooms check the Ingredient Notes for what I used
- 1 small yellow onion about 1 cup when diced
- 4 tablespoons extra virgin olive oil divided
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt or ½ teaspoon sea salt
- ¼ cup all-purpose flour
- ½ cup sherry wine or a dry white wine
- 1 cup water
- 1 teaspoon Better Than Bouillon Paste check the Ingredient Notes for suggestions on which
- 2 tablespoons soy sauce
- 1 teaspoon sweet Hungarian paprika
- 1 ½ teaspoon Dijon mustard
- ½ cup sour cream
- 8 ounces dried wide egg noodles
- 1 tablespoon chopped fresh parsley
Instructions
- Meal prep. Clean the dirt from the mushrooms. Thinly slice cremini mushrooms and shiitake mushrooms. If using oyster mushrooms, tear them into strips using your fingers.Dice the onion.
- Saute. Heat half of the oil in a large saute pan over medium-high heat. When the oil is hot, add half of the mushrooms and onions. Sauté until the mushrooms are browned, about 10 minutes, only occasionally nudging them around the pan with a wooden spoon. Scoop them out of the pan into a bowl and set aside.Pro tip: Don't be tempted to move the mushrooms and onions around very much while they sauté. Leave them alone and only stir them every minute or so.Add the remaining oil to the pan and when hot, add the remaining mushrooms and onion. When the mushrooms are nicely browned, reduce the heat to medium and add the thyme. Sauté for a minute or two.Add the reserved sautéed mushrooms and onions and the salt to the pan. Sauté for an additional 1-2 minutes.
- Cook the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook it according to the package directions and drain.
- Make a roux. Sprinkle the flour over the mushrooms and onions and toss to coat. Cook over medium heat until the flour is lightly browned, about 5 minutes, and add the sherry.Scrape up any brown bits with a spatula as the sherry comes to a simmer. Lower the heat to medium-low to maintain a simmer for a few minutes. Once most of the sherry has dissipated, add the water and bouillon paste to the mixture.Bring back to a low simmer and stir while the sauce thickens, 5-7 minutes.
- Finish. Stir in the soy sauce, paprika, and mustard. Remove from the heat and stir in the sour cream. Add the drained pasta to the mushroom sauce and toss to coat well. Serve warm, garnished with parsley.
Video
Notes
Ingredient Notes
- Onions - Yellow onions are best in this recipe.
- Mushrooms - I used a combination of cremini mushrooms, also called baby bella mushrooms or white button mushrooms, shiitake mushrooms, and oyster mushrooms.
- Better Than Bouillon Paste - Use either the Seasoned Vegetable or Mushroom paste. If you prefer to use vegetable broth, you may need to add more salt when you correct for seasoning at the end.
- Soy sauce - Miso is a soy bean-based fermented paste. It comes in three common varieties in the States: white miso, yellow miso, and red miso. Red miso has the most intense umami flavor of the three and holds up well against the mushrooms.
- Sherry wine - This is not the same as sherry wine vinegar. Sherry wine has a distinctive flavor, but if you can't find it, substitute white wine.
- Paprika - If you have it, use Hungarian Sweet Paprika. Otherwise use plain paprika.
- Mustard - Use a Dijon or coarse grain mustard.
Nutrition
Calories: 347kcal | Carbohydrates: 40.9g | Protein: 9.5g | Fat: 15.6g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 8.2g | Trans Fat: 0.02g | Cholesterol: 43.1mg | Sodium: 902.6mg | Potassium: 469.7mg | Fiber: 4.3g | Sugar: 4.5g | Vitamin A: 363.6IU | Vitamin C: 2.9mg | Calcium: 48.7mg | Iron: 1.9mg