This 20-minute one-pot vegetarian stroganoff is a simple, satisfying meatless dinner the whole family will enjoy. Extra-wide egg noodles cook to a perfect al dente texture and get coated in a rich, creamy mushroom stroganoff sauce — and the best part is everything cooks in a single pan for easy prep and minimal cleanup.
You Will Love This
- Fast and easy: With just 12 ingredients and about 20 minutes of active time, this recipe comes together quickly on busy weeknights. It uses whole ingredients — no condensed cream of mushroom soup — for authentic flavor.
- Bold, comforting flavor: The earthy mushrooms, a splash of dry white wine, and dried herbs create the familiar stroganoff profile you crave, without any meat. The result is hearty, deeply flavored, and satisfying.
- One-pot convenience: Everything cooks in a single pan, which saves time and reduces dishes. It’s a great weeknight shortcut that still feels like comfort food.
Ingredients and Substitutions
- Sliced mushrooms — Use any variety you like. Baby Bellas (cremini) work especially well for their meaty texture and flavor.
- Dried thyme & sage — Thyme adds brightness and depth while sage provides an earthy, savory note that helps mimic the richness you’d get with beef. If you don’t have sage, oregano or Italian seasoning are fine substitutes.
- Flour — Flour helps thicken the sauce. If you prefer, you can make a cornstarch slurry at the end (mix cornstarch with cold water) and stir that in to thicken.
- Dry white wine — A dry white such as pinot grigio or sauvignon blanc brightens the dish and boosts flavor. Avoid using “cooking wine” with added salts and preservatives.
- Vegetable stock — Provides the cooking liquid and extra flavor. If you aren’t keeping the dish vegetarian, beef stock can be used for a richer taste.
- Extra-wide egg noodles — Traditional for stroganoff, these noodles become tender and absorb the sauce beautifully. Any wide pasta will work if you can’t find egg noodles.
- Heavy cream — Adds the signature creamy finish. For a lighter version you could use half-and-half, but the sauce will be less rich.
- Sherry vinegar — Adds a gentle acid to balance the creaminess. If you don’t have sherry vinegar, use a splash of red wine vinegar with a pinch of sugar to soften the edge.
Instructions
Heat butter in a large sauté pan over medium heat. Add the diced onion, sliced garlic, mushrooms, thyme, sage, and a couple generous pinches of salt and pepper. Cook, stirring frequently, for 5–6 minutes until the mushrooms begin to soften and the onions are translucent.
Stir in the flour to coat the vegetables and cook for about 1 minute to remove the raw flour taste.
Slowly pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two to reduce slightly.
Add the vegetable stock and uncooked extra-wide egg noodles, then stir to combine. Bring to a gentle simmer over medium-high heat.
Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the noodles are al dente and most of the liquid is absorbed. The sauce will thicken as it rests.
Remove the pan from the heat and stir in the heavy cream and sherry vinegar. Taste and adjust seasoning with salt and freshly cracked pepper.
Garnish with chopped fresh parsley and grated Parmesan before serving.
Tips
- Watch the noodles closely: Taste periodically so you remove the pan when they reach al dente — overcooked pasta will make the dish mushy. The sauce will continue to thicken off the heat.
- Stir while simmering: Stir every few minutes to prevent the noodles from sticking and ensure even cooking.
- For picky eaters: The mushroom slices are large enough to be picked out if someone prefers, or mince the mushrooms finely to blend them into the sauce while still delivering mushroom flavor.
FAQ
In this vegetarian one-pot version, the sauce comes from vegetable broth and white wine that the noodles and mushrooms simmer in, plus a roux made from butter and flour. A final splash of heavy cream creates a velvety sauce that clings to the egg noodles.
Start with sautéed vegetables and a roux of butter and flour to build body. Deglaze with wine, add broth and cook the pasta in the liquid so the starch helps thicken the sauce. Finish with cream for classic stroganoff richness.
A roux (butter + flour) is a traditional thickener. In this dish, the roux plus starch released from the cooking pasta combine to produce a creamy, thick sauce. Alternatively, use a cornstarch slurry at the end if preferred.
More One Pot Pastas
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Skillet Cheese Ravioli with Ground Beef
One-Pot Creamy Chicken and Orzo
Mushroom Stroganoff – One Pot Pasta
This quick one-pot mushroom stroganoff yields a creamy, comforting pasta in about 20 minutes — perfect for busy nights and easy entertaining.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8–10 servings
- Category: Main Dish / Pasta
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 tablespoons butter
- 1 small yellow onion, diced
- 6 cloves garlic, thinly sliced
- 16 oz sliced mushrooms
- 2.5 teaspoons dried thyme
- 1.5 teaspoons dried sage
- 1/4 cup flour
- 1 cup dry white wine
- 4–5 cups vegetable stock
- 16 oz uncooked extra-wide egg noodles
- 1/3 cup heavy cream
- 1 tablespoon sherry vinegar
- Kosher salt and freshly cracked pepper, to taste
Garnish:
- Fresh chopped parsley
- Grated Parmesan cheese
Instructions
- Heat butter in a large sauté pan over medium heat. Add onion, garlic, mushrooms, thyme, sage, and a couple large pinches of salt and pepper. Cook for 5–6 minutes, stirring frequently.
- Stir in the flour and cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the white wine, scraping up browned bits from the bottom of the pan. Simmer briefly to reduce.
- Add vegetable stock and egg noodles, along with a couple pinches of salt and pepper. Stir to combine.
- Bring to a simmer over medium-high heat, then reduce to medium-low. Cook for 8–10 minutes, stirring occasionally, until the noodles are al dente.
- Remove from heat and stir in the heavy cream and sherry vinegar. Adjust seasoning to taste.
- Garnish with fresh parsley and grated Parmesan before serving.
Notes
Keep an eye on the noodles. Taste as you go so they reach al dente and don’t overcook — the sauce will thicken as it rests.
Stir regularly while simmering. This prevents sticking and ensures even cooking.
Adapt for picky eaters. Leave mushroom slices whole so they can be picked out, or finely dice them to blend into the sauce.
This recipe was originally published in May 2019 and updated in April 2021 with step-by-step photos and clarified instructions to make the perfect one-pot stroganoff every time.