Here’s a healthy and mouth-watering one-pot mushroom stroganoff recipe that can be on the table in under 20-30 minutes.

This recipe is for all my busy friends out there, time-strapped but still on the hunt for tasty meal options. This one’s for you and I’m sure you’re going to love it just as much as I do!

Simple One Pot Mushroom Stroganoff served on a white plate

Why you’ll love this one pot mushroom stroganoff recipe

  • Rich and Creamy: The creaminess adds a delicious texture and flavor to the dish.
  • Comfort Food: This dish is a classic comfort food that is warm and hearty. The combination of savory mushrooms, hearty noodles, and creamy sauce makes it a perfect meal for a cozy night in.
  • Versatile: This dish is incredibly versatile and can be customized to your taste preferences. You can use different types of mushrooms, add extra vegetables like bell peppers or peas, and adjust the seasoning to your liking.
  • Easy to Make: Mushroom stroganoff is a relatively simple dish to make, making it a great option for weeknight dinners or meal prep. It requires only a few ingredients and can be ready in under 30 minutes.
  • Nutritious: Mushrooms are a nutritious ingredient that are low in calories and high in vitamins and minerals. They are also a great source of fiber and antioxidants, making mushroom stroganoff a healthy and delicious meal option.

Looking for more recipes? Here are some of my favorites:

Ingredients and substitution notes 

  • Mushrooms: Choose your favorite kind of mushrooms.
  • Vegetable broth: Homemade or store bought are both fine, so long as your broth is packed with flavor.
  • Fusilli pasta: You can substitute fusilli pasta with other types of pasta such as penne, farfalle or linguine.
  • Nutritional yeast: If you don’t have nutritional yeast, you can use grated vegan Parmesan cheese or another type of vegan cheese.
  • Vegan sour cream: Gives a delicious creamy tangy flavor.
  • Lemon juice: You can substitute fresh lemon juice with bottled lemon juice.
  • Parsley: If you don’t have parsley, you can use any fresh herb – basil will work beautifully.

Recipe variations and add-ins

  • Mushroom Medley Stroganoff: Use a mixture of different types of mushrooms such as portobello, shiitake and cremini for a more complex flavor.
  • Herbaceous Stroganoff: Add 1 tsp of dried thyme or 1 tbsp of chopped fresh parsley or dill to the stroganoff sauce for an herby twist.
  • Nutty Stroganoff: Add 1/4 cup of chopped walnuts or pecans to the stroganoff sauce for a nutty crunch.
  • Veggie Stroganoff: Add 1 cup of chopped vegetables such as zucchini, bell peppers or carrots to the stroganoff sauce for a more colorful and nutritious dish.
  • Smoky Stroganoff: Add 1 tsp of smoked paprika or 1/4 cup of chopped smoked tofu to the stroganoff sauce for a smoky twist.

One Pot Mushroom Stroganoff Top Tips

  • If you like the look of browned mushrooms, brown the mushrooms in a little olive oil before adding the onions, then proceed with the recipe.
  • Gluten-Free option:  Replace pasta with gluten-free pasta.
  • Don’t overcook the mushrooms: Mushrooms release a lot of moisture when cooked, so it’s important to cook them until they are tender but not mushy.
  • Season well: Adding enough salt and herbs to the dish is crucial to bring out the flavors of the mushrooms and other ingredients.
  • Use quality pasta: Choose a high-quality pasta such as DeCecco for a better texture and flavor.
  • Serve hot: Stroganoff tastes best when served immediately while it’s still hot.
  • Experiment with add-ins: Try adding different ingredients such as vegetables or vegan cheese to customize your stroganoff to your liking.

Storage Instructions


Leftovers of mushroom stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. 

To reheat, place the stroganoff in a pot over medium heat and add a splash of broth or water to thin out the sauce if needed. Alternatively, you can reheat in the microwave for 1-2 minutes, stirring occasionally.

One Pot Mushroom Stroganoff Serving Suggestions 

  • Add a side salad: Serve with a side salad of mixed greens, cherry tomatoes, and salad dressing to balance out the richness of the stroganoff.
  • Garlic Knots: Serve the stroganoff with some garlic knots for a delicious and satisfying meal.
  • Roasted vegetables: Serve with a side of roasted vegetables such as carrots, Brussels sprouts or asparagus for a healthy and flavorful meal.
  • Creamy mashed potatoes: Instead of pasta, serve the stroganoff with creamy mashed potatoes for a comforting and hearty meal.
  • Crusty bread: Serve with a crusty bread such as a baguette or sourdough for dipping into the sauce.
  • Steamed rice: Serve the stroganoff with steamed rice for a delicious and comforting meal.


Can I use any type of mushroom for vegan mushroom stroganoff?

Yes, you can use any type of mushroom for vegan mushroom stroganoff. Some popular options are cremini, portobello, shiitake, or button mushrooms. Using a variety of mushrooms will add more depth and complexity to the flavor of the stroganoff.

Can I use non-dairy milk instead of vegan sour cream?

While non-dairy milk can be used as a substitute for sour cream, it may not give you the same tangy and creamy taste as vegan sour cream. 

You can use coconut cream or cashew cream as a substitute for sour cream in this recipe. Just make sure to adjust the amount of liquid and seasoning accordingly. 

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Simple One Pot Mushroom Stroganoff served on a white plate

One Pot Mushroom Stroganoff

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  • Author: Chef Ani
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


Here’s a healthy and mouth-watering one-pot mushroom stroganoff recipe that can be on the table in under 20-30 minutes.


  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 12 oz mushrooms, cut into quarters
  • 4 cups vegetable broth
  • 4 cups (10 oz) Fusilli pasta (DeCecco)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 tablespoons vegan sour cream (WayFare Dairy Free Sour Cream)
  • 1 tablespoon fresh lemon juice
  • fresh parsley for garnish


  1. Sauté onion in the olive oil until wilted, add garlic and mushrooms and continue to sauté for a few minutes.
  2. Add the vegetable broth, nutritional yeast and salt.
  3. Bring to a boil and add the pasta. Reduce heat to a zimmer, cook for about 9-10 minutes, until pasta is tender.
  4. Reduce heat to low, add lemon juice and vegan sour cream. Stir until combined. Adjust seasoning, salt to taste. Garnish with fresh parsley.


  • If you do not have vegan sour cream, you can make a quick cashew cream (1/4 cup cashews blended with 1/4 up water), add sparingly to taste.
 I also often add 1 teaspoon of vegan chicken-style seasoning to this dish. It is not necessary, but adds to the flavor combination.
  • If you like the look of browned mushrooms, brown the mushrooms in a little olive oil before adding the onions, then proceed with the recipe.

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