Name: Creamy One‑Pot Mushroom Stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 Tbsp olive oil; 2 Tbsp unsalted butter; ½ cup thinly sliced shallots (about 1 large); 1 lb fresh mushrooms, thinly sliced (baby bella, shiitake, oyster, or white); 1½ cups vegetable stock; 3 Tbsp all-purpose flour; 4 garlic cloves, minced; 2 tsp fresh thyme; 1 tsp kosher salt; 1 tsp paprika; 1 Tbsp Worcestershire sauce; ½ cup full-fat sour cream; 2 Tbsp fresh chopped parsley; Freshly ground black pepper, to taste; Cooked egg noodles, for serving (optional)

A cozy, rich, and savory vegetarian take on the classic stroganoff, this Creamy One‑Pot Mushroom Stroganoff brings comfort and flavor in every bite. I love how the mix of mushrooms simmers down into a luscious, deeply umami-packed sauce finished with silky sour cream. It’s a satisfying dish I keep coming back to — especially when I want something hearty yet meat-free.

Why You’ll Love This Recipe

I love how this recipe combines convenience with comfort. Everything comes together in one pot, which makes for easy cleanup and a no-fuss cooking experience. The medley of mushrooms gives the dish a deep, earthy flavor, while sour cream adds that classic creamy tang that makes stroganoff irresistible. Whether I’m feeding a crowd or just looking for a cozy weeknight dinner, this dish hits the spot every time. It’s hearty, rich, and incredibly satisfying — even without the meat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 Tbsp olive oil

2 Tbsp unsalted butter

½ cup thinly sliced shallots (about 1 large)

1 lb fresh mushrooms, thinly sliced (baby bella, shiitake, oyster, or white)

1½ cups vegetable stock

3 Tbsp all‑purpose flour

4 garlic cloves, minced

1 tsp kosher salt

2 tsp fresh thyme

1 tsp paprika

1 Tbsp Worcestershire sauce

½ cup full‑fat sour cream

2 Tbsp fresh chopped parsley

Freshly ground black pepper, to taste

Cooked egg noodles, for serving (optional)

Directions

I start by heating olive oil and butter in a large sauté pan over medium heat. Once the butter melts, I add the sliced shallots and cook them for 2–3 minutes until they’re softened and fragrant.

Then I toss in the mushrooms and let them cook down for about 8–10 minutes, stirring occasionally until they’re browned and tender.

While that cooks, I whisk the vegetable stock and flour in a small bowl until smooth — this slurry helps thicken the sauce later.

Once the mushrooms are ready, I stir in the minced garlic and thyme and cook for about a minute until everything smells amazing.

Next I pour in the stock-flour mixture, then add salt, paprika, Worcestershire sauce, and a few grinds of black pepper. I reduce the heat to medium-low and let the sauce simmer for about 3–5 minutes until it thickens.

I take the pan off the heat and stir in the sour cream and chopped parsley. The sauce turns creamy and rich — just the way I like it.

Finally, I serve it over cooked egg noodles or another side of choice. It’s pure comfort in a bowl.

Servings and timing

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: About 6

Calories: ~155 per ½ cup sauce (without noodles)

Variations

I sometimes swap egg noodles for rice, mashed potatoes, or even cauliflower mash for a low-carb version.

For extra richness, I stir in a splash of heavy cream along with the sour cream.

When I want more protein, I add sautéed tofu, white beans, or even lentils.

To make it vegan, I use plant-based butter and sour cream and double-check that my Worcestershire sauce is vegan-friendly.

I’ve also added spinach or kale for a pop of green — it wilts beautifully into the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring in between. If the sauce thickens too much, I splash in a bit of vegetable stock or water to loosen it up.

Related Recipes:

Chicken Stroganoff

FAQs

How can I make this mushroom stroganoff vegan?

I simply substitute the butter and sour cream with plant-based alternatives and ensure the Worcestershire sauce is vegan (some versions contain anchovies).

Can I freeze mushroom stroganoff?

Yes, I freeze it in an airtight container for up to 2 months. I recommend reheating it slowly and stirring well, as the sour cream can separate slightly when thawed.

What kind of mushrooms work best?

I like using a mix for depth of flavor — baby bella, shiitake, oyster, or white mushrooms all work well, either alone or combined.

Is there a gluten-free version?

To make this gluten-free, I use a gluten-free flour blend for the slurry and ensure the Worcestershire sauce is gluten-free as well. I also serve it over gluten-free pasta or rice.

Can I add protein to this dish?

Absolutely. I often add pan-seared tofu, tempeh, or white beans. If not keeping it vegetarian, grilled chicken or beef strips work well too.

Conclusion

This Creamy One-Pot Mushroom Stroganoff has become one of my go-to dinners when I’m craving something hearty, flavorful, and fuss-free. It’s rich, satisfying, and easy to customize depending on what I have on hand. Whether I serve it over noodles, rice, or something else entirely, it never fails to deliver that comforting, homemade feeling I love.

📖 Recipe: