15-Minute Creamy Mushroom Stroganoff

This cozy one-pot mushroom stroganoff is rich, creamy, and filled with savory mushroom flavor. The noodles cook directly in the skillet, soaking up all that delicious flavor while creating a naturally creamy sauce. Best of all, everything comes together in about 15 minutes with fewer dishes to wash!

Ingredients

1 Tablespoon Olive Oil

16 ounces Mushrooms, sliced

1/2 medium Yellow Onion, thinly sliced or finely diced

4 Garlic Cloves, minced

1 tsp Smoked Paprika

1/2 tsp Dried Thyme

1/2 tsp Onion Powder

1/2 tsp Salt, or to taste

Black Pepper, to taste

2 Tablespoons All-Purpose Flour

3 cups Vegetable Broth, plus up to ½ cup more as needed

1 Tablespoon Soy Sauce or Tamari

2 tsp Dijon Mustard or Yellow Mustard

12 ounces Wide Egg-Free Noodles (or 3 cups of your favorite pasta)

1 cup Unsweetened Soy Milk (or your favorite plant milk)

1/3 cup Vegan Sour Cream or Plain Unsweetened Vegan Yogurt

1 tsp Fresh Lemon Juice, optional

Chopped Fresh Parsley, for serving

Instructions

Heat the olive oil in a large, wide skillet or sauté pan with a lid over medium-high heat.

Add the sliced mushrooms and spread them into an even layer. Let them cook without stirring for 2–3 minutes so they can begin to brown. Stir and continue cooking for another 2–3 minutes, or until beautifully browned.

Add the onion and cook for approximately 2 minutes, or until it begins to soften.

Stir in the garlic, smoked paprika, dried thyme, onion powder, salt, and black pepper. Cook for approximately 30 seconds, until fragrant.

Sprinkle the flour evenly over the mushroom mixture. Stir well until the mushrooms are completely coated, then cook for 1 minute to remove the raw flour taste.

Slowly pour in the vegetable broth while stirring continuously. Scrape up any flavorful browned bits from the bottom of the skillet and continue stirring until the broth is smooth and no lumps remain.

Stir in the soy sauce and mustard.

Add the dry noodles and gently press them into the liquid. Bring everything to a gentle boil, then reduce the heat to medium-low and cover the skillet.

Simmer the noodles according to the package directions, stirring every 1–2 minutes so they cook evenly and do not stick to the bottom of the skillet.

When the noodles are almost tender, stir in the unsweetened soy milk. Continue cooking uncovered for another 2–3 minutes, stirring frequently, until the noodles are tender and the sauce is thick and creamy.

If the sauce becomes too thick before the noodles are fully cooked, add additional vegetable broth, ¼ cup at a time. Keep in mind that the sauce will continue to thicken as it rests.

Remove the skillet from the heat. Stir in the vegan sour cream and optional lemon juice until the sauce is smooth and creamy.

Taste and adjust the salt, pepper, or other seasonings as needed. Garnish with chopped parsley and serve immediately.

Recipe Notes

Use a large, wide skillet with a lid so the noodles have enough room to cook evenly.

Allow the mushrooms to brown before adding the onion. Moving them too frequently can cause them to release moisture and steam instead of developing a deep, golden-brown color.

Cook the flour with the mushrooms for a full minute before adding the broth. This removes the raw flour taste and helps create a smooth, creamy sauce.

Add the broth gradually while stirring to prevent lumps.

Because both the flour and noodles absorb liquid, keep an additional ½ cup of broth nearby and add it as needed.

Stir the noodles frequently, especially as the sauce begins to thicken, so they do not stick to the skillet.

Add the vegan sour cream after removing the skillet from the heat to keep the sauce smooth and creamy.

The sauce will thicken as it cools. Add a splash of vegetable broth or soy milk when reheating leftovers.