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
Just made this as suggested and was amazing!
This is the best thing I’ve ever made in the Instant Pot. Everyone devoured.
I tried to make this and got the burn food error. There simply wasn’t enough liquid in the Instant Pot. The pasta was cooked but the sauce created a gummy, starchy compound. My family wasn’t pleased, and I’m worried they’ll be skeptical of my other vegetarian cooking 🙁
Im so sorry Claire. That is super frustrating. Do you think you could have added extra pasta on accident? It should be pretty liquidy with the two cups of broth and the wine.
this is the first recipe i make with my instant pot and it was amazing, thank you!!!
Great to hear!
This is incredible!! One of the best Stroganoff I’ve ever made.
This looks delicious and can’t wait to try it. Could you sub plain nonfat Greek yogurt for the sour cream?
I think it needs the “fat”. Non-fat may not be the best here.
Easy and sooo delicious!
Made vegan, subbed vegan sour cream. So delicious, also added some seseme seeds. I did add the additional soy sauce at the end. Will be putting it in my rotation.
made this last night trying to find something to kill off some specific ingredients. it was INCREDIBLY delicious. will make again very soon!
YAY Stephanie!!! Gald you enjoyed it! xo
This was great! So easy and so delicious!!! I’ve used mushroom broth for an even deeper flavour.
Great recipe!
Hi! Can I use Baby Bella Mushrooms?
Yes, totally. 🙂
I found a 2lb bag of chopped, mixed mushrooms, from a liquidation place that sometimes gets in restaurant produce. This was one of the first recipes to pop up when I googled mushrooms and instant pot. I’m so glad I decided to try it out! I followed everything as written, except I didn’t add in the flour. Idk if it’s just because I don’t cook much with alcohol, or just because I used actual sherry, and not cooking sherry, so the alcohol doesn’t have a chance to evaporate off in the closed environment of the IP as compared to the stove, but the alcohol was a little too strong tasting for me when it was done. So instead of leaving it on keep warm, I switched back over to saute, and let everything bubble away for 10 minutes, giving the alcohol a chance to boil out, as well as getting it thicker without having the flour. Perfect! This one is staying in my rotation for sure.
The recipe was very good. We have celiac so I needed to use gluten free pasta. The pasta comes in a 12oz box so I upped the stock to 3c, and instead of flour, I mixed a T of cornstarch with a bit of broth and added it at the end when I added the sour cream. My kids loved it, so did I.
Delicious! 2nd feasting at home recipe this week and another winner!
Lovely flavors!
Used grainy horseradish as I was out of mustard and plain yogurt instead of sour cream. Very good and very satisfying!
Thanks Sylvia!
Great to hear Connie- thanks!
The meal was good but not great. It was very heavy. I used reduce fat sour cream and added some chicken on the side.
Not sure what happened here- the sauce is usually pretty light? Sorry about that- maybe just not for you. 🙂
Just made this and it was delicious. Didn’t have red onion or veggie stock so subbed for yellow onion and beef stock! Thank you!
I’m trying out meatless meals and I’m not a huge fan of mushrooms but gave this a try and I am blown away by the undertones after taking my first bite. Thank you for a delicious recipe.
I’m so happy you enjoyed this!!! thanks for commenting Andi!
Fantastic recipe. I added creamy mushroom soup powder instead of veg broth, teaspoon cut chillies and roasted red capsicum. Sprinkled some parsley and Parmesan during serving. Yummmmmmmy
My husband wanted beef stroganoff but I’m trying to not eat as much meat so I came to this blog and put beef stroganoff into the search area and this recipe for mushroom stroganoff popped up. So I made a deal with my husband that if I went to the grocery store to pick up the items we were missing he’d make the meal (it was raining like crazy). He agreed to the terms and made this dish. It was fantastic! Didn’t miss the beef at all. We added 3 varieties of mushrooms and a bit more than the recipe called for and we garnished it was fresh italian parsley. My husband said “this is a keeper and needs to be part of a regular rotation for our dinners.” We topped it off with some great bread. Yum!
Glad you both enjoyed this Candice!
This is amazing We did everything by the book but added a Italian Parslet as a garnish. This was so good
My Instant Pot arrives today and this will be the first meal cooked in it. Is there any difference using gluten-free pasta? It usually cooks faster than ‘regular’ pasta and is a disaster if overcooked.
Haven’t tried it with GF Pasta. If you do try it, please let us all know what you think!
Hello, I don’t like mushrooms do you have a suggestion for a substitute? I am vegan and your recipe has almost everything ( except mushrooms) I have been looking for to make and I can’t wait to try your recipe. Thank you
I am having a hard time coming up with something. What about stirring in chopped spinach at the end? Or kale in the beginning?.
So delish& so easy. The whole family loved. All gone!
This recipe was great, the only thing we changed was adding a can of mushroom soup for more cream and flavor! Will make again!
Made this today after finding it in the “Inlander” Nov 7 issue. Followed the recipe exactly, and was very happy with the results! This was my first time cooking pasta in my pressure cooker so I was a bit nervous. It turned out perfect and it is very hearty & delicious. Just wish I had thought to buy some good crusty bread to go with it.
Great to hear Linda!!! Glad you enjoyed it!
This recipe sounds amazing. My son loves mushrooms. Can I leave out sherry or wine ?
You can.