Our super simple one-pot mushroom stroganoff. This recipe is for anyone like us who doesn’t enjoy washing up, but loves eating delicious food with bags of flavour.
We love to use fusilli or trottole pasta but really any pasta will do.
Today we’re throwing back once again to one of our classic one-pot recipes. It’s our One-Pot Mushroom Stroganoff 😍
We…
4 tbsp vegan single cream (we use soy cream), or full-fat tinned coconut milk
1 tbsp lemon juice
handful of fresh flat-leaf parsley
salt and pepper
Instructions
Drizzle a little olive oil in a saucepan over a medium heat. While the oil heats up, peel and dice the onion. Add the onion to the saucepan and fry for 5 minutes.
Thinly slice the mushrooms and add them to the saucepan. Fry for 10 minutes.
Meanwhile peel and dice the garlic and add to the saucepan along with the paprika and chilli powder. Fy for 2 minutes.
Add in the mustard, vegetable stock, soy sauce, pasta and 200ml (7fl.oz) of water. Bring the mixture to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally until the sauce has thickened up and the pasta is al dente. Meanwhile roughly chop the parsley.
Stir in the soya cream, lemon juice, a handful of chopped parsley (leave some parsley for decoration) and season to taste with salt and pepper.
Divide the mushroom stroganoff between 3 or 4 bowls and finish with some chopped parsley and freshly ground black pepper.
Yes it’s a type of dairy-free cream available in most supermarkets. Alternatively you can try oat cream, or any other type dairy-free cream. Hope that helps!
It looks yummy. Going to try it soon.
I have one comment – when you make a video, why don’t you hold the cell phone horizontally?
When you hold it vertically, you cannot capture the whole scene.
Hi Pnina, let us know how the recipe goes 🙂 You can find a wide version of the video on YouTube but for Facebook and Instagram we do a vertical version. Hope this helps. Thanks, Roxy
I’ve made this so many times now it’s almost a go-to! Tonight I’m trying some different mushrooms and in the past I also switched the parsley for tarragon which was delicious!
Fresh herbs are usually always optional, so totally up to you. If you use sour cream, you might want to balance it out with a touch of sweetness i.e. maple syrup or similar.
This was my first time making a vegan meal. I had SO much preparing it and it tasted AMAZING!!! I always pictured making vegan dishes being a complicated task but this was super easy. I can’t wait to learn about and make more in the new future
Love this recipe! I switch out the mushrooms for broccoli, which loses a little creaminess, but the end result is still lovely! Been using a different pot to boil pasta though, only just re-read through to see that you can just use one.
Great meal, I had to use tagiatela pasta as had run out of fusiile. Great meal and flavour, with the tagliatelle, it tasted a bit like noodles. I did cheat and put some beef stock in also had to use a bit more than 700gms as the I don’t like chewy pasta, I like it nice and soft.
A+
Thanks
I love this dish! I use unsweetened coconut milk and a bit of vegan sour cream with a couple drops of syrup. I’ve also substituted regular paprika for smoked paprika to change it up. We appreciate the recipe, it’s become a staple in our home.
Waaaay too much paprika. That’s all we can taste. Have added frozen peas to help take that pungent taste away. Also too watery. More like soup. Will not be making this again.
34 Comments
what is soya cream?
You can buy it at all major supermarkets
Yes it’s a type of dairy-free cream available in most supermarkets. Alternatively you can try oat cream, or any other type dairy-free cream. Hope that helps!
Great recipe, thank u. I used cashew cream in place of soy.
Glad you liked it. Oo love the cashew cream idea. Thanks 🙂 Roxy
Just made this – it’s sooooo tasty!
yey so glad you liked it 🙂 X
It looks yummy. Going to try it soon.
I have one comment – when you make a video, why don’t you hold the cell phone horizontally?
When you hold it vertically, you cannot capture the whole scene.
Hi Pnina, let us know how the recipe goes 🙂 You can find a wide version of the video on YouTube but for Facebook and Instagram we do a vertical version. Hope this helps. Thanks, Roxy
Hello,
Thank you very much for the recipe!
I just have a question about the pasta : they have to be cooked or not when we add them?
Hi Bertrand, pleasure! The pasta is not cooked when it is added. Thanks Roxy
This is so beautiful, I am eating it now . I will be buying the book xx
Thank you so much Dionne!
I’ve made this so many times now it’s almost a go-to! Tonight I’m trying some different mushrooms and in the past I also switched the parsley for tarragon which was delicious!
Oh love the idea of using tarragon! We’ll definitely give that a go 🙂
Do you need the parsley? Also would vegan sour cream work instead of soya cream?
Fresh herbs are usually always optional, so totally up to you. If you use sour cream, you might want to balance it out with a touch of sweetness i.e. maple syrup or similar.
This was my first time making a vegan meal. I had SO much preparing it and it tasted AMAZING!!! I always pictured making vegan dishes being a complicated task but this was super easy. I can’t wait to learn about and make more in the new future
Thanks Khira!
Hi! Possible to use unsweetened soy milk instead?
Absolutely. The consistency won’t be as creamy, but it’ll still add some creaminess and it’ll be delicious 🙂
Hi, love this recipe! Cook it heaps, but my sauce always end up very liquidy.
I don’t cook the pasta in the sauce could that be why?
Hey Faye. Ah, yes the pasta soaks up the liquid so this recipe will only work if you cook the pasta in the pot.
Hi, can you use pasta made out of chickpeas or lentils for this to increase the protein content?
Hi, is it possible to have the caloric value of this meal please? By the way, loved the recipe, going to buy the book
Love this recipe! I switch out the mushrooms for broccoli, which loses a little creaminess, but the end result is still lovely! Been using a different pot to boil pasta though, only just re-read through to see that you can just use one.
Thank you Eve!
Great meal, I had to use tagiatela pasta as had run out of fusiile. Great meal and flavour, with the tagliatelle, it tasted a bit like noodles. I did cheat and put some beef stock in also had to use a bit more than 700gms as the I don’t like chewy pasta, I like it nice and soft.
A+
Thanks
So delicious. I didn’t change a thing and it was perfect. Thank you for this tasty recipe.
Made this so many times already – it’s a great recipe. Thanks! 🙂
I love this dish! I use unsweetened coconut milk and a bit of vegan sour cream with a couple drops of syrup. I’ve also substituted regular paprika for smoked paprika to change it up. We appreciate the recipe, it’s become a staple in our home.
Just making this – super excited! Already smells and looks unreal x
Waaaay too much paprika. That’s all we can taste. Have added frozen peas to help take that pungent taste away. Also too watery. More like soup. Will not be making this again.
This was very tasty! I didn’t have vegan cream or coconut milk and it was still very good. I am sure the creaminess would have been better.