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
Wow – what a lovely dinner! Lots of depth using sherry and sautéing things to the fullest potential. Will make again! Thank you so much for making my cooking experience all that more joyful.
Thanks Carolyn! Glad you enjoyed this!
Super delicious and easy! As a vegan who didn’t have non-dairy sour cream on hand, I substituted Vegenaise and it was still an amazing recipe that even omnivores loved. And it was so quick to put together. Awesome instant pot recipe! 🙂
Great to hear!
One thing I like about this recipe is how fast it cooks in the instant pot. However, I think there’s a tradeoff between flavor and speed. I measured everything precisely and followed directions exactly. It was pretty watery when done. After adding soy sauce and sour cream it tasted better, but had no depth really. It was pretty flat, perhaps due to the excess liquid. I think next time I would take the extra time and saute the garlic and onions first, then add the mushrooms, then everything else, with possibly a little less water (while keeping fingers crossed there’s no burn notice!) And maybe I’ll add some flour or cornstarch when it’s done cooking. Overall, it’s a great meal when you have limited time. Thanks for sharing!
Thanks for your feedback, Amber. The recipe does instruct to saute the onions, garlic and mushrooms first ( did you skip that?) and just a heads up, it does thicken quite a bit as it sits.
This is one of my favorite instant pot recipes and my favorite stroganoff recipe! Hearty, smooth, and delicious!
Awesome Jenny! Thanks!
A recipe should never say “half of a red onion.” for a recipe. Red onions come in different sizes, including ginormous ones I see in my store. A recipe should indicate the amount in cups or grams.
Sorry about that- use 1 cup- and I updated the recipe. 😉
It is good but I strongly suggest adding the flour _after_ the pasta is cooked.
Wonderful, meatless, weeknight dinner in the IP! :-)) I used the whole-grain mustard as per the instructions and when it came time to stir in the Sourcream, I also stirred in a tablespoon of Dijon White-Wine mustard and a tablespoon of Worcheshire Sauce. I also boiled the remaining pasta separately and folded it in along with 1/4 of the nice, carby pasta water. We sprinkled Chives over our portions. This was truly a hit…Thank You!! :-))) Next time I will be adventurous and double the recipe so all of the pasta can cook in this very tasty sauce!
So good. We substitute Worcestershire sauce for the mustard.
Oh interesting!
Absolutely delicious! I add a bit more mustard, salt, wine and mushrooms. I’ve made this on both the stove top and instant pot, either way it’s perfect. I wonder, would it be simple to make this a beef stroganoff? At what point should I add the meat? P.S. Thank you for all of your easy to follow, palate pleasing recipes. You are my favorite chef to follow.
Thanks Alixia! I think it would be easy to add beef- I’d season and brown small strips first and get them golden.
If adding chicken, when would you suggest we add it?
Love all your recipes as they are, but the husband is a meat eater.
You could season it and brown it and set aside, then add it back in after the mushrooms are cooked.
How long do you let the wine cook off before you add the flour? Thank you! 🙂
Usually just a few minutes. You can tell it’s cooking off as the mixture gets drier.
This is FANTASTIC!!! I am always looking for a good vegetarian meal because I cook a meal once a month for a hospice patient and his family who are vegetarian. This is so easy and so tasty. I continue to make this for my family. Thank you for the awesome recipe.
This was yummy and easy. I added 3 cups of frozen spinach on top before cooking to make it made a complete meal.
This recipe was tasty, but we did get the ‘food burn’ error twice. I thought I had de-glazed the pot pretty well, and after waiting for the pressure cooker cycle once we added the noodles, we would get that error. We scraped up the bottom and tried again, and got the same message. Good news was that the two pressurizing cycles was enough to cook the noodles, so it still turned out okay. We will try again and REALLY make sure we got all the bits off the bottom.
Oh shoot. Sorry about that. Did you use GF pasta by chance? Just curious.
This is seriously the best recipe ever! It has become a staple in our house ever since we found it. We are mushroom lovers and this dinner is so easy and delicious. We have fed it to friends and family and it has always been a hit! My mom makes this on the regular now too 🙂 Thank you for the FANTASTIC recipe!
Thanks! 🙌
excellent dinner, very easy for after work, and very delicious! Thank you.
Hi! I love your site – you really make me excited to cook and be healthy! Thank u! Would brown rice pasta work for this or should I just skip? We are gluten free but would love to try it … thanks
I haven’t tried brown rice in the Instant Pot, so not sure!
Could this be done in a crock pot?
I have not cooked pasta in a crook pot, so not sure??
Hi
Can I use buckwheat pasta?
Thanks kylie
Hi Kylie- I have not tried with buckwheat so not sure of cooking time? You may have to experiment.
I just received an Instant Pot as a gift and this was the first recipe I made. I used 2 tablespoons of Dijon mustard and left out the 3/4 teaspoon of salt but otherwise followed the recipe as written. It was excellent and so easy to make. Thank you!
So delicious and easy to make. I will definitely make again.
Delicious and easy! Thank you!
Just to be absolutely clear, we’re adding *uncooked* pasta, correct?
Yup! Uncooked. 🙂
Thanks! I’m going to try this this week. 🙂
This is the second recipe we’ve tried on this list and WOW….this dish is truly delicious. I’m not much of a stroganoff person (partially because I don’t eat meat), but this was exceptional. So easy to make, and my husband’s new favorite recipe! I want to cook this for my family when they visit for the holidays, am I able to just double the ingredients list? Would the cooking time change in any way? So happy I came across this page. THANK YOU for sharing! 🙂
Glad you enjoyed. When doubling, I think cooking time would stay the same.
So so very good! Have made this twice now, delicious medley of flavor!
Used whole wheat rotini as that is what I had. So delicious, I can’t wait for lunch, am eating for breakfast! Thank you Sylvia for another winner!