Vegetarian Mushroom Stroganoff (One Pot)
Craving the ultimate comfort food that’s ready in just 30 minutes? This creamy, satisfying vegetarian mushroom stroganoff delivers all the rich, savory goodness of the classic dish, but in a meat-free version that’ll have everyone asking for seconds.
Golden-brown mushrooms and tender egg noodles swim in a velvety sauce that’s pure comfort in every bite. The best part? It all comes together in one pot, meaning less cleanup and more time to enjoy this cozy, restaurant-worthy meal.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3½ cups vegetable broth
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles
- ½ cup milk
- Parmesan cheese, for garnish
- Chopped flat-leaf parsley, for garnish (optional)
Steps
- Sauté Onion: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes until edges turn golden brown. Look for slight caramelization at the edges for best flavor.
- Cook Mushrooms: Add 1 tablespoon oil and mushrooms. Sauté for 8 minutes until deeply golden and liquid evaporates. Don’t overcrowd the pan – mushrooms should sizzle, not steam.
- Build Sauce Base: Reduce to medium heat. Add remaining 1 tablespoon oil, garlic, and thyme. Cook 1-2 minutes until fragrant. Sprinkle flour evenly and stir 30 seconds to coat vegetables. The flour should look slightly toasted.
- Create Sauce: Pour in vegetable stock while stirring vigorously to prevent lumps. Scrape bottom of pan to release browned bits – these add flavor. Add salt and pepper. Bring to boil.
- Cook Noodles: Add noodles and stir gently to submerge. Cook 4 minutes, then add milk. Continue cooking 4 more minutes until al dente. Test by biting a noodle – it should be tender but slightly firm. Add extra stock if needed, ¼ cup at a time.
- Finish & Serve: Taste and adjust seasoning. Garnish with fresh Parmesan and parsley. Serve immediately while sauce is hot and creamy.
