Mushroom stroganoff is a creamy, comforting dish that can satisfy even the pickiest eaters. Traditionally, beef is used in stroganoff, but this vegetarian version with mushrooms is just as rich, savory, and indulgent. It’s a quick and easy one-pot meal that’s perfect for busy weeknights but still feels like a fancy treat. With minimal ingredients and less than 30 minutes of cooking time, this easy mushroom stroganoff will quickly become a staple in your cooking repertoire.

Ingredients You’ll Need:

• 1 lb cremini or button mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 8 oz egg noodles or pasta of choice
• Salt and pepper to taste
• Fresh parsley for garnish

Step 1: Sauté the Aromatics and Mushrooms

Start by heating the olive oil and butter in a large skillet or sauté pan over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

Once the garlic is fragrant, add the sliced mushrooms to the pan. Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. This step is crucial for building the deep, savory flavors that are the foundation of the stroganoff sauce.

Pro Tip: Don’t crowd the pan when cooking the mushrooms. If necessary, cook them in batches to ensure they brown properly. Overcrowding will cause the mushrooms to steam instead of caramelizing, which affects the final texture and flavor.

Step 2: Add the Broth and Seasonings

Once the mushrooms are browned, stir in the vegetable broth, Dijon mustard, soy sauce, smoked paprika, and dried thyme. These ingredients will add layers of flavor to the dish, from the smoky depth of the paprika to the tang of the mustard. Stir everything together and bring the mixture to a simmer.

Let it cook for 3-5 minutes to allow the flavors to combine and the broth to reduce slightly. The sauce will begin to thicken, but we’ll finish it off with the cream in the next step.

Pro Tip: If you prefer a richer flavor, you can use a splash of white wine instead of some of the vegetable broth. Just make sure to let it reduce before adding the rest of the liquid.

Step 3: Cook the Pasta

While the mushrooms and broth are simmering, cook the pasta according to package instructions. I recommend egg noodles for an authentic stroganoff experience, but you can use any pasta you have on hand. Once the pasta is cooked, drain it and set it aside.

Pro Tip: Reserve a cup of pasta cooking water before draining. You can use this starchy water to help thicken the sauce or loosen it up if it becomes too thick.

Step 4: Stir in the Cream and Finish the Sauce

Once the broth has reduced slightly, it’s time to add the heavy cream. Stir the cream into the mushroom mixture, and let it simmer for another 2-3 minutes, until the sauce thickens and becomes silky smooth. Taste the sauce and adjust the seasoning with salt and pepper, as needed.

Pro Tip: If the sauce is too thick, you can thin it out with a bit of the reserved pasta cooking water, or just add a splash of extra vegetable broth or cream.

Step 5: Combine the Pasta and Sauce

Add the cooked pasta to the skillet and toss everything together, ensuring that the pasta is evenly coated in the creamy mushroom sauce. If needed, add a little more pasta cooking water to loosen the sauce and help it coat the pasta evenly.

Once everything is well combined, remove the skillet from the heat. Serve the stroganoff hot, garnished with fresh parsley for a burst of color and freshness.

Garnish Tip: A sprinkle of grated Parmesan cheese or a squeeze of fresh lemon juice can take this dish to the next level by adding a savory, tangy kick.

Why This Recipe Works

This easy mushroom stroganoff is all about layers of flavor and the creamy texture of the sauce. The key is in sautéing the mushrooms until they’re golden and releasing their natural juices, which creates a rich, umami-packed base for the sauce. The Dijon mustard adds a subtle tang, while the soy sauce deepens the flavor and gives it that savory, salty kick.

The heavy cream ties everything together, giving the dish its signature richness. And by using simple pantry staples, this recipe comes together in no time with minimal effort.

Make-Ahead Tips

If you want to prepare this dish ahead of time, you can cook the sauce and store it in the fridge for up to 2 days. When you’re ready to serve, simply reheat the sauce in a pan, and cook the pasta fresh.

Storage: Leftover stroganoff can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash of broth or cream to help restore its creamy consistency.

Freezer Tip: This dish also freezes well. If you want to make a big batch, just freeze the sauce (without pasta) in an airtight container. When ready to eat, thaw the sauce and cook fresh pasta.

Perfect for Any Occasion

This easy mushroom stroganoff is a comforting meal that’s perfect for a quick weeknight dinner, yet elegant enough to serve at a dinner party. The creamy texture and rich flavors will satisfy even the pickiest eaters, and it’s a great vegetarian option for meatless Mondays or cozy dinner parties.

If you're craving something hearty and indulgent, but don’t have hours to spend in the kitchen, this recipe has you covered. It’s quick, easy, and packed with flavor, all in one pot.

Whether you’re a busy professional, a student, or just someone who loves good food without the hassle, this mushroom stroganoff will become a go-to meal in your kitchen.