One Pot Creamy Mushroom Stroganoff

$To make a delicious One Pot Creamy Mushroom Stroganoff, gather these simple ingredients: - 12 oz wide egg noodles - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 16 oz mixed mushrooms (cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 2 tablespoons soy sauce - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in creating rich flavors. The wide egg noodles soak up the creamy sauce well. Olive oil adds a smooth base, while the onion and garlic bring depth. The mixed mushrooms add earthiness. Thyme and smoked paprika give it a warm kick. Vegetable broth makes it hearty, and the cream or coconut milk creates that dreamy texture. Lastly, soy sauce enhances the umami, while salt and pepper balance the flavors. Fresh parsley adds a burst of color and freshness. Enjoy gathering these ingredients and get ready for a tasty dish! - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium diced onion and sauté until it turns translucent, about 3-4 minutes. - Next, stir in 3 cloves of minced garlic and 16 oz of sliced mixed mushrooms. Cook until the mushrooms are soft and release their moisture, about 5-6 minutes. - Incorporate 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Stir well to mix the flavors for one more minute. - Add 12 oz of wide egg noodles to the pot along with 4 cups of vegetable broth and 2 tablespoons of soy sauce. Bring this mix to a boil. - Reduce the heat to a simmer. Cover the pot and cook for 10-12 minutes until the noodles are al dente. Stir occasionally to prevent sticking. - Pour in 1 cup of heavy cream (or coconut milk for a vegan option) and mix well to create a creamy sauce. Let it simmer for another 5 minutes until the sauce thickens slightly. - Season with salt and pepper to taste, adjusting flavors as needed. You’ll have a creamy, rich dish that's perfect for sharing. Just serve hot, garnished with fresh parsley for a lovely touch! Preventing noodles from sticking To stop your noodles from sticking, stir them often. When you add the egg noodles, make sure to mix them well with the broth. This helps them stay separated. If they still stick, add a splash of olive oil to loosen them up. Achieving the perfect creaminess For a creamy dish, add heavy cream towards the end. If you prefer a vegan option, use coconut milk. Both create a rich texture. Stir gently to blend the cream in without breaking the noodles. Ideal garnishes for presentation Garnish your stroganoff with fresh parsley. This adds color and freshness. A sprinkle of black pepper also enhances the look and flavor. Serve it hot for the best taste. Pairing recommendations This dish pairs well with a simple green salad. A light vinaigrette complements the creaminess. You can also serve crusty bread on the side for dipping. Enjoy the balance of flavors with these sides! {{image_2}} You can easily modify this dish to fit your needs. For a vegan option, replace heavy cream with coconut milk. Coconut milk adds a rich flavor and keeps the dish creamy. Simply stir in the coconut milk in the same step as the heavy cream. If you need a gluten-free version, swap the wide egg noodles for gluten-free pasta. There are many options available, such as rice noodles or gluten-free egg noodles. Just make sure to check the cooking time on the package, as it may differ. To make your stroganoff even more exciting, you can add different herbs or spices. Try adding basil, oregano, or rosemary for a fresh twist. A pinch of crushed red pepper can also give it a nice heat. You can also incorporate other vegetables to add more texture and flavor. Spinach, bell peppers, or zucchini work well in this dish. Simply add them when you cook the mushrooms. This way, they will blend with the sauce perfectly. To store leftovers, let the dish cool down first. Place it in airtight containers. Glass or BPA-free plastic containers work best. Make sure to leave some space at the top for expansion. Label each container with the date. This helps you track how long it has been stored. One Pot Creamy Mushroom Stroganoff keeps well in the fridge for up to four days. You can reheat in a microwave or on the stovetop. If using the microwave, heat in short bursts, stirring often. This helps warm it evenly. For stovetop reheating, use low heat. Stir gently to prevent sticking. To keep the creaminess, add a splash of broth or cream while reheating. This step helps restore the dish's smooth texture. Enjoy your creamy mushroom stroganoff even after storing! Can I use different types of pasta? Yes, you can use other pasta types. Try penne, rotini, or gluten-free pasta. Just ensure the cooking time matches the noodles you choose. How long does the dish last in the fridge? This dish lasts about three to four days in the fridge. Store it in an airtight container for best results. Can I freeze One Pot Creamy Mushroom Stroganoff? Yes, you can freeze it. Allow it to cool, then place it in a freezer-safe container. It keeps well for about two months. How do I know when the noodles are done? Test the noodles a minute or two before the time is up. They should be firm but not hard. You want them al dente. What can I substitute for heavy cream? Coconut milk works great as a dairy-free option. You can also use cashew cream for a rich texture. Is this dish suitable for meal prep? Absolutely! This dish is easy to make ahead. It reheats well and tastes just as good on the next day. This blog shared a tasty recipe for One Pot Creamy Mushroom Stroganoff. You learned about the ingredients, steps, and tips for success. I also covered variations to fit different diets and ways to store your dish. Making this meal can be easy and fun. Whether you're cooking for family or friends, this dish is sure to please. Enjoy the rich flavors and creamy texture. Try it out and make it your own!$

One Pot Creamy Mushroom Stroganoff

Savor the rich flavors of One Pot Creamy Mushroom Stroganoff with this easy and delicious recipe! Perfect for busy weeknights, this dish combines tender egg noodles and savory mushrooms in a creamy sauce that will have everyone asking for seconds. Ready in just 30 minutes, it's ideal for both vegans and non-vegans. Click through for the full recipe and bring comfort food to your table tonight! #CreamyMushroomStroganoff #DinnerRecipes #OnePotMeal #ComfortFood

Print Recipe Pin Recipe

Ingredients

12 oz wide egg noodles

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

16 oz mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

4 cups vegetable broth

1 cup heavy cream or coconut milk for a vegan option

2 tablespoons soy sauce

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are soft and have released their moisture, about 5-6 minutes.

Sprinkle in the dried thyme and smoked paprika, stirring well to combine and let the flavors meld for another minute.

Add the egg noodles to the pot, followed by the vegetable broth and soy sauce. Bring the mixture to a boil.

Reduce heat to a simmer, cover the pot, and cook for 10-12 minutes until the noodles are al dente, stirring occasionally to prevent sticking.

Pour in the heavy cream (or coconut milk), mixing well to create a creamy sauce. Let it simmer for an additional 5 minutes until the sauce thickens slightly.

Season with salt and pepper to taste, and adjust flavors as needed.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

- Presentation Tips: Serve hot, garnished with fresh chopped parsley for a pop of color and a sprinkle of black pepper for added elegance. Enjoy it directly from the pot for a rustic feel!