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One-Pot Mushroom Stroganoff Recipe

If you’re on the hunt for a comforting, rich, and creamy dish that’s effortlessly delicious, look no further than this One-Pot Mushroom Stroganoff. Perfect for busy weeknights, this recipe from Little Broken promises a nourishing meal with minimal fuss. Packed with flavour and made with simple ingredients, it’s a vegetarian twist on the classic stroganoff that everyone will appreciate.

Ingredients

• 300g (10 oz) pasta (any type you prefer, such as fettuccine, egg noodles, or even gluten-free pasta)
• 500g (1 lb) mushrooms (such as cremini or button, sliced)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 2 cups vegetable broth (or more if needed)
• 1 tablespoon Worcestershire sauce (or soy sauce for a vegan option)
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil (or butter)
• 1 cup sour cream (or vegan sour cream)
• Salt and pepper (to taste)
• Fresh parsley (for garnish)

Instructions

Step 1: Sauté the Vegetables

In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their moisture. Season with salt and pepper.

Step 2: Add Pasta and Broth

Once the mushrooms are cooked down, add the uncooked pasta to the pot, followed by the vegetable broth, Worcestershire sauce, and Dijon mustard. Give it a good stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Allow it to simmer for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot.

Step 3: Stir in Sour Cream

Once the pasta is cooked, remove the pot from heat and stir in the sour cream until everything is creamy and well mixed. If you find the stroganoff is too thick, you can add a splash of additional vegetable broth to reach your desired consistency.

Step 4: Season and Serve

Taste and adjust the seasoning, adding more salt and pepper if desired. Serve the mushroom stroganoff hot, garnished with freshly chopped parsley for a burst of colour and flavour. Pair it with a crisp salad or some crusty bread for a complete meal.

Tips for the Best Mushroom Stroganoff

• Mushroom Variety: Don’t limit yourself to just one type of mushroom. Experiment with a mix of shiitake, portobello, and even some dried mushrooms for a more robust flavour.

• Sour Cream Alternatives: Swap sour cream with Greek yoghurt or cashew cream for a different taste and texture.

• Extra Additions: Feel free to add in sautéed spinach, peas, or bell peppers for added nutrition and colour.

Conclusion

This One-Pot Mushroom Stroganoff is not only quick to prepare, but it’s also a delicious meal that will satisfy vegetarians and meat-lovers alike. The creamy sauce, combined with the earthy mushrooms and tender pasta, creates a delightful dish that can be enjoyed any night of the week. Plus, the one-pot method means less time washing up, making this recipe a must-try for anyone looking for simplicity without compromising on taste. Enjoy your cooking and, most importantly, your meal!