This one pot mushroom stroganoff is a super easy meatless meal that is made in 30 minutes. It’s full of fresh flavor and is dairy free and can easily be made gluten free or vegetarian. The mushroom stroganoff is perfect for a cozy night in or for meal prep for satisfying weekday lunches. Save some time and cut down on dishes and give this recipe a try!
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One Pot Mushroom Stroganoff Ingredients
In order to make this delicious, one pot meatless stroganoff you will need to gather olive oil, half a diced white onion, and minced garlic to start with. You will also need 3 cups of sliced mushrooms, flour, a half cup of dry white wine, soy sauce, nutritional yeast, dijon mustard, and 4 cups of beef broth. Beyond that, 8 ounces of rotini pasta, dried thyme, a bay leaf, a half cup of sour cream (or coconut cream), a quarter cup of chopped parsley, and salt and pepper to taste, and you’re all set.
Making One Pot Mushroom Stroganoff
Start your stroganoff by heating a tablespoon of olive oil in a large rimmed skillet or stock pot over medium-high heat. Once that is hot add in the garlic and onions and sauté them for about two minutes or until the garlic becomes fragrant and the onions begin to turn translucent.
Then add in the 3 cups of mushrooms and sauté for about 4 minutes. After the mushrooms have browned and softened, sprinkle the flour over the veggies and stir it in. Reduce the heat to medium and pour in the wine. Keep stirring until the wine is incorporated with the veggies and flour making sure to scrape up any of the brown bits at the bottom of the pan.
After that’s all mixed together well, add in the soy sauce, nutritional yeast, and the mustard. Incorporate these ingredients together in your pan, and then slowly pour the broth in. Continue stirring as you go. Keep stirring until the mixture is smooth and then add in the pasta, thyme, and bay leaf.
Stir the pasta into the broth mixture and simmer for about 10 minutes until the noodles are cooked through, or 7-8 minutes for al dente noodles, stirring occasionally. Now take the mushroom stroganoff off the heat and stir in the sour cream and parsley. Season to taste with salt and pepper, garnish, and dig in!
Making One Pot Mushroom Stroganoff Vegetarian/Vegan
To make the one pot mushroom stroganoff vegetarian you just do a simple swap of the beef broth for vegetable broth.
For a vegan one pot mushroom stroganoff you swap the beef broth for the vegetable broth like you would for the vegetarian option but you will also want to trade the sour cream for a half cup of coconut cream.
Simply swap out those ingredients and make the recipe the same as you would normally and you’re all set for a vegetarian/vegan version of this one pot mushroom stroganoff!
Gluten Free One Pot Mushroom Stroganoff
In order to make this recipe gluten free you first swap out the rotini pasta for a gluten free variety. I tend to like Barilla and Jovial but you can definitely use your favorite brand. The only other change you’ll need to make is to just trade the soy sauce for coconut aminos and the flour for a gluten free 1:1 flour.
Mix in the coconut aminos at the same time you mix in the nutritional yeast and mustard. Read the directions for the gluten free pasta you chose. Adjust the time you simmer the pasta in that step accordingly.
Serving and Storing the Mushroom Stroganoff
For serving the one pot meatless mushroom stroganoff I recommend garnishing with more chopped parsley or a little cracked pepper. If you’re not doing this vegan, a dusting of Parmesan cheese also works pretty well.
To store the mushroom stroganoff, first, let it cool to room temperature, and then portion into individual meal prep containers or a larger air tight one. Place in the refrigerator and it will stay good for about 5 days. This recipe reheats well for a satisfying leftover meal on any given day.
Other One Pot Meatless Recipes You’ll Love
- Slow Cooker Veggie Minestrone Soup
- 3 Bean Vegetarian Chili
- Cherry Tomato & Feta CousCous Salad
- Slow Cooker Vegetable Curry
- 4 Ingredient Vegetarian Meatballs
- Buffalo Chickpea Salad
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 1 tablespoon olive oil
- ½ medium yellow onion, finely diced
- 2 tablespoons minced garlic
- 3 cups sliced mushrooms
- 3 tablespoons flour (gluten-free 1:1 flour)
- ½ cup dry white wine
- 2 teaspoons soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 4 cups beef broth
- 8 ounces rotini pasta (or pasta of choice)
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ cup sour cream or canned coconut cream for dairy free
- ¼ cup chopped parsley
- Salt and pepper, to taste
- Heat olive oil over medium-high heat in a large rimmed skillet or stock pot. Once hot, add the onions and garlic and sauté for about 2 minutes, until garlic is fragrant, and onions are beginning to become translucent
- Add the mushrooms into the skillet and sauté for about 4 minutes, until they begin to brown and soften. Add additional oil as needed to prevent burning
- Sprinkle the flour over the vegetables in the skillet and stir in. Reduce the heat to medium and pour in the wine. Continue stirring so the wine incorporates with the vegetables and flour, scrape up any brown bits on the bottom of the pan
- Stir in the soy sauce, nutritional yeast and mustard. Once incorporated, slowly begin pouring in the broth, stirring as you add it. Continue stirring until the broth mixture is smooth
- Add the pasta, thyme and bay leaf. Stir to mix the pasta into the broth. Simmer for 10 minutes or until the noodles are cooked through (7-8 minutes for al dente noodles), stirring occasionally
- Remove from heat and stir in the sour cream and parsley. Season with salt and pepper as desired, garnish with additional chopped parsley
- Greek yogurt can be used instead of sour cream for a “lighter” stroganoff
Vegetarian & Vegan Substitutions
- Vegan sour cream or coconut cream instead of sour cream to make vegan stroganoff
- Vegetable broth instead of beef broth for a vegetarian or vegan stroganoff
Gluten Free Substitutions
Keywords: one pot, meatless, vegetarian, pasta recipes, gluten free, mushrooms, stroganoff, 30 minutes
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