Mushroom Stroganoff

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 753kcal
Author: Lord Byron's Kitchen
A one-pot vegetarian version of a Russian classic dish; relive the 1980s with this nostalgic, home-style, comforting Mushroom Stroganoff!
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  • 3 cups cremini mushrooms, sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 3 cups vegetable broth
  • 500 grams pasta noodles/shells, uncooked
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups sour cream, full fat
  • 1/4 cup chopped parsley, plus more for garnish


  • In a large skillet, saute the mushrooms, onion, salt, and pepper in the butter and olive oil until browned - about 12-15 minutes. Add the garlic and cook for 2 more minutes.
  • Remove the mushroom mixture from pan and place in a large heat-proof bowl and set aside.
  • Do not scrape away or discard the brown bits in the pan. Add the veggie stock and add the uncooked pasta.
  • Bring pasta to a low boil and cook for about 10 minutes until the pasta is almost cooked through. The liquid will be almost completely evaporated.
  • Add the mushrooms and onions back to the skillet, along with the sour cream, paprika, and chopped parsley. Toss well to coat.
  • Taste and re-season if needed. Serve immediately.


You can use any pasta, but rotini, rigatoni, or penne would work best as it holds up well to the extra heat when mixing all of the ingredients together at the end. If you'd like a creamier pasta, add more sour cream. Crushed red pepper flakes can be added too if you would prefer some heat, however, it is not traditionally present in this recipe.


Calories: 753kcal | Carbohydrates: 105g | Protein: 20g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 1130mg | Potassium: 740mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1895IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 2.5mg