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
Beyond impressed with how good this dish is. Perfectly cooked noodles nestled in a sauce that could be the poster child for umami.
This is third recipe I’ve made of your InstantPot 25 bests, and I’ll be hard pressed not to make it a few times more before moving on to the next one. Each new recipe I’ve made only serves as more evidence that the list, as a whole, is a stellar entity. So happy to have stumbled upon it, and look forwards to further sampling its delights!!
Awwww, thanks Gregg. Glad you liked it!
Excellent flavor! Easy to make! The notes about the cook time based on type of pasta were very helpful. I had to add an extra minute to my cook time for penne and it was perfectly done. Thanks!
What is the green leafs on top?
I just garnished with a little flat-leaf parsley. Scallions or chives would be good here too. 😉
Is there a substitute for the whole grain mustard? I can’t find some at my grocery store. Would Dijon mustard work?
Dijon would work fine!
I live with carnivores and would love to try this with beef. Any suggestions as to when I should add that? P.S. Just got my instant pot couple days ago
That is a great question. I would brown the beef in the beginning before adding all the remaining ingredients. 🙂
I was skeptical that this would be as good as my old-fashioned stroganoff, but it was excellent! We didn’t miss the meat at all & the flavors were amazing.
I may cut back on the mushrooms a bit next time, as they seemed to overtake the noodles.
Thanks for a keeper!
Made this as written except I only had 8 oz of mushrooms and butter instead of olive oil, it turned out perfect! The noodles were still al dente and the flavor was phenomenal! We love mushrooms and anything with a lot of umami and this fit the bill. I will be putting this in my busy weeknight rotation, it’s delicious and fast.
Sounds perfect!
Looks delish! I’m a relative instant pot newbie, can you easily double this recipe safely?? Thank you!!
Yes, it should be fine. Double-check recipe mulil=plier calculations- they can be off.
This recipe was fast and delicious. One of the reasons I love it is because it is a well-thought out recipe that works perfectly. No burn errors, no soupy sauce, and I didn’t have to tweak the spices. In addition, this recipe doesn’t require multiple pots and pans, so clean up was a breeze. The flavor was great, especially with the added touch of soy sauce. I used chickpea rotini for a protein boost and stirred in some frozen peas at the end. The chickpea rotini was perfectly cooked after 4 minutes.
So glad you liked this Melissa!
Could you add chicken to this? if so how would you reccomend to add it?
You could pan sear it, and top the pasta with it? Or Make the Simple Baked Chicken on the blog. 🙂
Hi Silvia, thank you for the recipe. Would subbing the sour cream with heavy cream(18% fat) work or would thick greek yogurt be better?
Lena, I havent tried either. Sour cream is traditional and the consistency may not be right with yogurt or the heavy cream. I’d maybe try a blend of both!
We substituted 1/2 cup plain yogurt for the sour cream- my pickiest eater loved it!
Great to hear!
Loved this recipe – very simple and flavorful. A great weeknight dinner – thanks!
Delicious !! I’ve only been vegan for three months but this is one of my top three most tasty dishes. I am an Instant Pot maniac so this was right up my alley.
My husband says it is the best thing I ever made with mushrooms! I made it using the instant pot. Can I use a whole grain rotini with the same timing for the instant pot as you have in the recipe?
Delicious, quick and super easy!
Thanks so much, glad you enjoyed it!
This was amazing! I used dry white wine, 200ml sour cream with 1tsp soy at the end, and cooked with the penne pasta in the IP for 4 mins and accidentally did a 6 min natural release before I did the manual because the phone rang… But it was PERFECT. Definitely going in to high rotation in my house – but it might switch to light sour cream if I’m going to be eat it so often 😋
Made this last night for the first time! My mushrooms had gone bad so I opted for the only other veggie I had in the fridge (besides carrots) – colorful bell peppers. I used two (could’ve used three though) – a red and orange – and ended up with a VERY tasty as well as pretty meal! This recipe is definitely a keeper! Thank you!!
Perfect!
Amazing. Only thing I did different was add 1 tablespoon grey poupon country Dijon mustard instead of whole grain mustard because I couldn’t find it.. We will be saving this recipe to make again!
Great to hear!
I made this dish tonight. It was delicious. I do not have grain mustard and replace it with yellow mustard, it work just fine. We were hungry and did not let it rest so it is more like a soup but when it rested for a few minutes, Perfect consistency…I will.make it again.
Excellent and easy in the instant pot! A real hit with my family… I substituted Dijon mustard for the whole grain mustard and used Marsala wine instead of Sherry. It is a tasty dish that i will definetly make again and again!
I am planning on making this tonight but forgot to get the sour cream in my instacart order! Could I substitute greek yogurt?
Try it?
how was it with the yogurt?
I tried making this recipe on the stovetop and I’m not sure what I did wrong but it was extremely thin. I added cornstarch to thicken it and that helped but I don’t think it ended up the consistency that it was supposed to be. It was also very mustard-y and I added less than the amount that was called for. Any tips would be appreciated.
Hi, I’m so sorry, there was a glitch in the stovetop version- not your fault at all. I apologize, and fixed the recipe.
I made this with Shitake, baby portabella, and white mushrooms because that’s what the store had, egg noodles, and whole grain mustard (because I’m super picky about mustard). I also used Matua white whine because it’s my fave and OMG this was SOOO good. My boyfriend and I ate the whole thing. So quick and easy, and really yummy. Thank you!
Love it Amelia- thanks!
Made this last night with tarragon added. It was tasty.
Just tried this for the first time and was amazing!! Will definitely be a regular!