mushroom stroganoff recipe

Instant Pot Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor!  Vegan Adaptable! See Stovetop version below!

Instant Pot Mushroom Stroganoff 

olive oil

½ a red onion, diced

garlic cloves, rough chopped

mushrooms, sliced (cremini, shiitake, button)

salt

pepper

cooking sherry (or sub white wine

veggie broth

whole-grain mustard

flour

pasta

sour cream

Heat oil on &#8220;sauté&#8221; function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.

Add sherry wine,  2 cups broth, mustard and flour and stir well, scraping up any browned bits  (to prevent burn error)

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. Sauce will thicken slightly, but will remain &#8220;saucy&#8221; enough for dipping garlic bread. Taste, add more mustard if you like.

Sometimes for extra depth, I&#8217;ll add a teaspoon of soy sauce in at the end, up to you.

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 !! 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.

Loved this recipe - very simple and flavorful.  A great weeknight dinner - thanks!

We substituted 1/2 cup plain yogurt for the sour cream- my pickiest eater loved it!

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.

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.

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 &amp; 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!

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!

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!!

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!

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! :)

So delicious and easy to make. I will definitely make again.

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!

Hi
Can I use buckwheat pasta? 
Thanks kylie

excellent dinner, very easy for after work, and very delicious!  Thank you.

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!

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.

https://content.jwplatform.com/videos/0BxLOJSr.mp4

A video on how to make Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy and hearty and full of delicious depth and flavor! This version is vegan adaptable and can be made on a stovetop.

Mushroom Stroganoff – Horizontal – V1b

Comforting, creamy, and dreamy vegan mushroom stroganoff that’s gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!

Creamy Vegan Mushroom Stroganoff (GF Optional)

raw cashews*

water

cremini mushrooms ((~1 ½ cups thinly sliced + 1 cup finely chopped))

Tbsp vegan butter ((or sub olive oil))

diced white or yellow onion ((1/2 large onion yields ~1 cup or 160 g))

tsp sea salt

tsp black pepper ((optional))

garlic, minced

Tbsp thyme

cornstarch ((or sub all-purpose flour, gluten-free if needed))

Dijon mustard

cashew cream ((from above)*)

Water ((for boiling))

dry noodles ((such as bowtie or farfalle //

Salt ((for seasoning water))

chives

Vegan sour cream

Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.

Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the “S” blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.

NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s recommendation.

Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.

Test pasta for doneness. When it’s ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.

STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.

Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant — about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).

Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.

Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.

Quick, easy meatless Healthy Mushroom Stroganoff ready in 30 minutes! This hearty vegetarian meal with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and endlessly comforting!

Healthy Mushroom Stroganoff

lbs brown mushrooms (sliced)

onion

tsp thyme (dried)

garlic

butter

cornstarch flour

plain yogurt (at least 3.5% fat)

black pepper (to taste)

Parsley or dill (finely chopped)

Parmesan cheese (grated)

Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.

Preheat large deep skillet on medium heat and melt butter.

Add onion and cook for 3 minutes, stirring occasionally.

Add thyme and cook for 30 seconds, stirring often.

Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.

In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.

Don't forget to add pasta to boiling water now as well.

Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.

Serve over pasta garnished with parmesan cheese.

One-pot mushroom stroganoff is a weeknight wonder with an Instant Pot or stove. Savory mushrooms in a creamy mushroom sauce makes this an irresistible vegetarian comfort food!

Mushroom Stroganoff Recipe

Olive Oil (or other cooking oil)

Shallot (diced (or 1/4 cup onion))

Garlic (minced)

Mushrooms (sliced (about 3 cups))

All-Purpose Flour

White Wine

Sea Salt

Black Pepper

Vegetable Broth (use 4 cups for stove version)

(12 ounce bag) Uncooked Egg Noodles ((about 3 cups dry noodles))

Soy Sauce (or liquid aminos)

Dijon

Sour Cream (or more as needed)

(Parmesan Cheese and chopped Parsley)

Heat OLIVE OIL over medium-high heat in a 3.5 quart dutch oven.

Add SHALLOT and sauté until tender, stirring as needed. Add GARLIC and MUSHROOMS and continue sautéing until tender, stirring as needed.

Add FLOUR and stir until it&#039;s absorbed by the mushrooms.

Add WINE (or preferred liquid) and scrape browned bits from pan surface to deglaze.

Add SALT, PEPPER, BROTH, and EGG NOODLES.

Increase heat to HIGH and bring just to a boil. Reduce heat to MED-LOW, cover and simmer about 15 minutes, or until pasta is cooked, stirring as needed.Note: If the stroganoff needs more liquid before the noodles are fully cooked, add more liquid in small amounts as needed.

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