Mushroom Stroganoff is a delicious umami-loaded pasta dish with earthy mushrooms in a tangy, creamy sauce. This easy vegetarian dinner can be made on the stovetop or in your instant pot. Vegan-adaptable.
Be like a tree, let the dead leaves drop. ~Rumi
Here’s a deliciously addicting easy dinner recipe that is on our regular rotation – Mushroom Stroganoff! I love how quick and easy this is to make, while not compromising depth or flavor. It was such a surprise the first time I made this when I realized I couldn’t put my fork down! Neither could Brian. We pretty much gobbled it up! Serve it up with a big green salad and give it a go this week and see what you think.
What is Stroganoff?
Stroganoff originates from Russia and is traditionally made with strips of beef in a creamy, tangy sour cream sauce. So it tastes deep, complex and earthy but also rich and tangy from the sour cream. Perfect for cooler fall and winter eves.
Why You’ll love this Stroganoff Recipe!
- We’re making it vegetarian with mushrooms instead of beef.
- Vegan -adaptable. While I really LOVE the real sour cream in this recipe, you can make this vegan using vegan sour cream.
- It’s FAST and easy. Use your instant pot, or make it on the stovetop.
- It’s REALLY delicious! Mushrooms add depth and flavor here.
Mushroom Stroganoff (instant Pot) | 30-second video!
How to Make Mushroom Stroganoff (on the Stovetop) In 3 easy steps!
- Boil the pasta.
- Make the Stroganoff Sauce: Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until mushrooms release all of their liquid and this liquid cooks off- about 10 minutes. Add the wine, cook it off again. Stir in 1 heaping tablespoon flour, and cook 1 minute. Add the broth, salt, pepper and mustard (start with 1 tablespoon) scraping up any browned bits, and stir to incorporate well, letting it simmer and thicken.
- Stir in the cooked pasta and sour cream. Taste, adjust salt and mustard adding more if you like.
More recipes you might like:
- 50 BEST Vegetarian Dinner Recipes
- Our Best Instant Pot Recipes!
- Mushroom Risotto with Frizzled Leeks
- Creamy Mushroom Soup
- Vegan Mushroom Pasta with Artichoke Sauce
- Chipotle Portobello Tacos
- 50 Easy Dinner Ideas!
On the homefront: Life is going at a nice gentle pace. Normally this time of year we are taking off to go travel after a summer packed with catering weddings. But since we’ve stopped catering, there hasn’t been this real urge to escape.
Plus it’s so beautiful here this time of year with all the falling leaves. I love the crackly sound the leaves make underfoot, a path of golden light. It feels good to soak up this season and be here fully.
I know most of you come here for the recipes, so I won’t babble on too much about my life. But I will say, that I’m feeling very grateful to have this space here with you. I feel honored that you come to the blog and visit me. I am constantly touched by your kind and warm emails and comments on the blog. It truly nurtures me.
In a way, it’s like you’ve stopped by my house and we’re just sitting here chatting about life and drinking a cozy cup of chai. It’s become this gentle, calming, peaceful place. A very unexpected thing. So, thank you for this. Truly. ❤️
Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is vegan adaptable. I hope you love it as much as we do! Please let us know in the comments below.
xoxo
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Mushroom Stroganoff (Instant Pot or Stovetop)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, pasta, instant pot recipe, vegetarian, vegan adaptable
- Method: instant pot
- Cuisine: Russian
- Diet: Vegetarian
Description
Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor! Vegan Adaptable! See the Stovetop version below!
Ingredients
- 3 tablespoon olive oil
- 1/2 a red onion, diced ( 1 cup)
- 3 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, shiitake, button)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1/4 cup cooking sherry (or sub white wine or more broth)
- 2 cups veggie broth
- 1–2 tablespoons whole-grain mustard
- 8 ounces uncooked pasta (rotini, penne) about a scant 3 cups (adding more will result in the burn error!)
Stir in after cooking:
- 1/2 to 3/4 cup sour cream ( or sub vegan sour cream)
Instructions
Instant Pot Instructions
- Heat oil on “sauté” function. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
- Sprinkle with the flour, and give a stir coating the mushrooms. Add the sherry wine, 2 cups broth, and mustard and stir well, scraping up any browned bits (to prevent the burn error).
- Add the pasta, and stir.
- Set instant pot to pressure cook on high for 3-4 minutes. (see notes)
- Manually release (placing a towel over the steam).
- Stir in the sour cream, and keep on warm setting for 5-10 minutes. The sauce will thicken slightly but will remain “saucy” enough for dipping garlic bread. Taste, add more mustard if you like.
- Sometimes for extra depth, I’ll add a teaspoon of soy sauce in at the end, up to you.
Stovetop Instructions.
- Boil the pasta, according to the package in salted water until al dente. Drain.
- Make the Sauce: Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until mushrooms release all of their liquid and this liquid cooks off, about 10 minutes. Add the wine, cook it off again. Stir in 1 heaping tablespoon flour, and cook 1 minute. Add the broth, salt, pepper and mustard (start with 1 tablespoon) scraping up any browned bits, and stir to incorporate well, letting it simmer and thicken.
- Stir in the cooked drained pasta and sour cream. Taste, adjust salt and mustard adding more if you like.
Notes
Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be 4 minutes in the pressure cooker.
Nutrition
- Serving Size: - with ¾ cup full fat sour cream
- Calories: 449
- Sugar: 5.8 g
- Sodium: 477.8 mg
- Fat: 19 g
- Saturated Fat: 5.6 g
- Carbohydrates: 56.4 g
- Fiber: 4.2 g
- Protein: 15.6 g
- Cholesterol: 15.1 mg
This was our first Instant Pot meal and it was delicious! Thanks!
Yay, glad you enjoyed!
Thanks for your recipes they are so easy to follow & understand, also lots of great tips! just wish I had a chef’s ability
It get easier the more you do it! Glad you find this helpful.
Please can you tell me if it was ok to use leeks? Also does marsala wine work,plus porchini mushroom (dried) . Sorry to ask you so many questions! Many thanks Donna ❤️
Hey Donna! They all sound good to me? Just guessing here though!
This has become a classic in our home. Such a quick fix, and I love the ability to clean the kitchen while it cooks and settles. I’ve always done egg noodles as opposed to penne or rotini and love it that way. Thank you for the delicious recipe 🙂
So happy you are enjoying this Colleen. Nothing better than a clean kitchen before sitting down to eat!
So delicious – much more than you would think for the time and effort needed for this to come together! Another winner for my family of both vegetarians and omnivores.
Thanks April, great to hear!
Awesome, like all of the recipes on this blog! 🙂 I stirred in a handful of spinach at the end for added nutrition!
So glad you enjoyed Leanne!
I made mushroom stoganoff in my instant pot last night for dinner. It was fast and easy and so incredibly delicious! And no indigestion at all during the night. Thank you. I’ve been trying out your recipes for a while with the intention of learning to use spices and broaden my cooking choices. I’ve been eating a mostly plant based diet for years but it has devolved into the usual standbys and become boring and narrow–I am so happy to be expanding what I make the into the creative and flavorful recipes you offer. You are my go-to internet “OMG, what do I fix for dinner in the next 30 minutes?” solution. So, again, thanks!
That is amazing Terry! Thanks for sharing this and so glad you are being nourished by the recipes!
I love this version of vegetarian stroganoff. I can always count on any recipe from Feasting at Home being the best for flavor, accessibility to ingredients, healthy, and Delicious! This recipe does not disappoint! Rich, creamy, easy, and of course so flavorfully (is that a word?) delicious! Another winner! Thanks!
Really appreciate this Karen, so glad you enjoyed!
I made this last week. I’ve been making vegetarian mushroom stroganoff for years and never heard of adding mustard! It was an interesting touch! I served it with a lot of chopped dill, because my husband’s mother was Finnish, and you can never add too much dill. He loved it. Thank you!
I agree Nancy, never too much dill!
Delicious! I made this tonight for dinner and we loved it! I made the recipe exactly as written, other then I left out the wine and just used more brith in place of it.
Turned out great and so easy to make. I used penne, and just served it with simple steamed broccoli. Really love this website! Great tasting healthy recipes. Thanks again for another winner!
So happy you enjoyed this Sandy!
Can u freeze this recipe please
Hey Jill! I think it should freeze ok, but have not tried… not positive.
Oh my. This is another hit, Sylvia! Made it with your cashew cheese (super easy!) and it was tasty and rich. The sherry added great flavor and depth. Thank you for another recipe to put in weekly rotation!
Awesome Kerry! Glad you enjoyed this!
Greetings, do you think dried, reconstituted mushrooms would work for this recipe?
Hi Susan- I’m not sure how those would be here. You are welcome to try?
What a great meal for a chilly night! And the recipe is really forgiving if you don’t have the exact combination of ingredients on hand. I used shallots instead of onion and added a little paprika too. The tip about adding soy sauce was brilliant. We’re carnivores trying to transition to plant based meals and the soy sauce gave it umami – didn’t even miss the meat!
Glad you enjoyed Becca!
This was delicious. I made it gluten free by using brown rice noodles. I added Tofutti sour cream replacement at the end. I did not have mustard so I did the paprika as someone else has posted. This turned out great. I did not add flour because gluten free noodles tend to need more fluid. This was just right doubled for my family with only 24 oz. of mushrooms. I would highly recommend if you want that stroganoff flavor.
This is so helpful! So glad it all worked out.
Just cooked this delicious mushroom stroganoff and had it for dinner. It is AWESOME! I added one teaspoon of smoked sweet paprika and one teaspoon of sweet paprika in place of the mustard. I like paprika and my husband doesn’t like mustard. I didn’t miss it. No need for the soy sauce as it was so delicious it didn’t need it. I did give it quick saute to thicken the sauce at the end of the cook time as the pasta was firm enough to have the bit extra heat, and it was perfectly al dente. I also didn’t use sherry or wine and replaced it with stock but I don’t think I needed to worry. Thanks so much for this excellent recipe! Oh and we had finely chopped parsley stirred through with the sour cream.
Love how you adapted!
Extremely yummy! I used this recipe for my first time cooking in my new cooker and it worked perfectly. I’ve always loved Stroganoff but the jarred versions in the supermarkets are not that tasty, so I was pleasantly surprised with how delicious this one turned out AND with very little effort. Thank you so much!!!!
So happy you enjoyed this!
Isn’t it just the best recipe! I loved it too! And so incredibly quick and easy with an absolutely delicious result!
Thanks Annie!
We loved this recipe (Instant). So easy and flavorful and comforting. Thank you for so many great dinners!
Great to hear Ana- thanks so much!