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A serving of One-Pot Vegan Mushroom Stroganoff in a decorative red and white bowl with a blue rim. The stroganoff is sprinkled with sliced chives and freshly ground black pepper, with a sprig of chives for decoration.
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One-Pot Vegan Mushroom Stroganoff

One-Pot Vegan Mushroom Stroganoff is pure, creamy comfort food deliciousness. The meal is done in less than 30 minutes (but plan ahead because you do have to allow 45 minutes to rehydrate mushrooms, which can be done in advance). Dairy-free and easily adapted to gluten-free.
Course Entree
Cuisine American/Comfort Food
Keyword mushroom stroganoff, mushroom stroganoff vegan, one-pot mushroom stroganoff, one-pot stroganoff, vegan stroganoff
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 4 –6

Ingredients

  • 1 tbsp oil (see Recipe Note #1)
  • 6 oz cremini mushrooms washed, trimmed, halved, and sliced
  • 1/2 cup shallots finely minced
  • 3/4 cup mixed dried mushrooms (rehydrated; see Recipe Note #2)
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp black pepper freshly ground (plus more for garnishing)
  • 1/4 tsp coarse salt (or to taste)
  • 4 cups vegetable broth (see Recipe Note #3)
  • 4 cups wide pasta (see Recipe Note #4)
  • 1 tbsp cornstarch (IF NEEDED; see Recipe note #5)
  • 1/4 tsp Maggi seasoning sauce (see Recipe Note #6)
  • 1 tsp yellow mustard
  • 1/2 cup vegan sour cream (store-bought or homemade; see Recipe Note #7)

GARNISHES

  • chopped fresh chives or flat-leaf parsley
  • freshly ground black pepper
  • nutritional yeast (optional; see Recipe Note #6)

Instructions

  • Heat the oil in a heavy-bottomed pot or skillet over medium heat. Add the cremini mushrooms and shallots. Sauté until the shallots are translucent and softened, 5–7 minutes. 
  • Add the rehydrated mushrooms, thyme, black pepper, and salt. Sauté for one minute. Add the pasta and the vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Uncover the pot and continue simmering until most of the liquid has been absorbed or reduced (DON'T DRAIN!), and additional 2–5 minutes (see Recipe Note #5). Stir frequently, scraping the bottom of the pan with a wooden spoon. 
  • Remove from the heat and mix in the Maggi seasoning sauce, mustard, and sour cream (see Recipe Note #7). Taste for seasoning, adjusting if necessary. Serve immediately, sprinkled with fresh chives or parsley, nutritional yeast (if using), and more freshly ground black pepper. 

Notes

  1. I like to use extra-virgin olive oil infused with porcini mushrooms. You could also use white truffle oil—or just regular extra-virgin olive oil. If you're cooking oil free, brown the cremini mushrooms for 1–2 minutes in the dry pot, stirring frequently, and then add the shallots with 1/4 cup of vegetable broth (in addition to the broth in the ingredients list). Sauté until soft.
  2. My favorite dried mushrooms for this recipe are porcinis, chanterelles, and shiitakes. Wood ear mushrooms also work well. Rehydrate the mushrooms by soaking them for ~45 minutes in 4 1/2 cups of very hot water. Remove the rehydrated mushrooms and run the rehydrating liquid through a sieve lined with paper toweling. Reserve. Rinse the mushrooms and pick out any tough bits (like stems). Chop the rest finely.
    • You can rehydrate the mushrooms a day in advance. Simply keep the liquid and rehydrated mushrooms refrigerated (in separate containers).
  3. I use as much of the rehydrating liquid as possible for this dish: if I don't quite have 4 cups, I make up the difference with water or a bit of vegetable broth.
  4. I like egg-free wide dumplings, but any wide, flat pasta will do. Obviously, use a gluten-free pasta if you have that dietary restriction.
  5. NOTE ON CONSISTENCY: if you have a lot of liquid left (e.g., more than I show in #4 in the collage above), you can mix 1 tbsp of cornstarch with 1 tbsp of cold water to form a slurry. Mix this into the simmering sauce and pasta: the sauce should thicken right up. Keep in mind that the pasta will absorb much of the sauce as it stands. If you have leftovers, just add a little more vegetable broth as needed to loosen it up. If needed, mix in another 1/2 tbsp of sour cream. 
  6. For a gluten-free substitute, use 1/2 tsp of tamari.
  7. You can easily make your own vegan sour cream, though you do have to plan ahead. Here's an easy recipe from Cookie and Kate. If you're not following a vegan or dairy-free diet, use regular sour cream.
    • Because I'm so used to cooking with regular sour cream, I always temper it first (whether vegan or not). You can do this by mixing a small amount of the hot liquid with the sour cream in a small bowl. DEFINITELY do this if you're using regular sour cream, or it will curdle when you add it to the hot pasta.
  8. Nutritional yeast is a protein-rich vegan substitute for Parmesan and other cheeses you'd use to sprinkle on pasta. Sprinkle ~2 tsp over individual servings.