One-Pot Mushroom Stroganoff

One-Pot Mushroom Strogranoff

One-Pot Mushroom Stroganoff by Kim Campbell in PlantPure Comfort Food.

From Kim: This creamy mushroom dish is loaded with the flavors of traditional stroganoff. One pot is all you need to cook this meal, making cleanup easy. Any kind of mushrooms work well in this recipe, so experiment with different types to find out what you like best. Wild mushrooms are our favorite.

Prep Time: 20 minutes |  Cook Time: 20 minutes | Serves: 6


1 onion, diced
¼ cup dry white wine (optional)
4–6 garlic cloves, minced
2 cups low-sodium vegetable broth
2 cups unsweetened plant-based milk
2 tablespoons Dijon mustard
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon vegan Worcestershire sauce
1 tablespoon paprika
1 teaspoon onion powder
½ teaspoon sea salt or to taste
¼ teaspoon black pepper
1 pound mushrooms (any type), sliced
1 (6-ounce) can pitted black olives, drained and sliced
12 ounces whole-grain rotini or other pasta (gluten-free if necessary)
5 ounces spinach
¼ teaspoon red pepper flakes


1. In a large pot, sauté the onion in the wine or a small amount of water over high heat until translucent. Add the garlic and turn off the heat.

2. Add the broth, milk, mustard, cornstarch, nutritional yeast, tamari or soy sauce, Worcestershire sauce, paprika, onion powder, salt, and pepper and whisk until thoroughly combined.

3. Add the mushrooms, olives, and pasta and bring to a boil, then reduce to a simmer and cover the pot. Cook for 15 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.

4. Add the spinach and stir until fully wilted and incorporated into the pasta. Top with the red pepper flakes and serve.

Tips & Hints: Try adding extra veggies, such as peas, sun-dried tomatoes, and roasted red peppers.

Love this One-Pot Mushroom Stroganoff recipe? Learn more about PlantPure Comfort Food and pre-order your copy

1 Comment

  1. Jennifer said on

    Even though I was disappointed in this recipe, I am still going to pre order the book because I realize Kim Campbell has a great reputation with recipes. I also realize that different ingredients can yield different results and this recipe left options, all of which I made bad decisions on. All I could really taste was paprika. That’s the one change that I think would make a difference for all. The dish was flat and bitter, and I had to make a lot of changes before I could get it on the table.

    I’d suggest these changes –
    Start with half the paprika, then add more to taste.

    Try a nut milk or oat milk instead of a soy milk.

    Parboil your pasta if it’s thick or a longer cooking cut so there’s enough liquid to finish the dish.

    Cook the mushrooms with the wine,
    and use a mushroom stronger than standard white.

    This review may sound over critical but I really think the majority of it was my choices. (Pasta, milk, mushrooms) The result was a fail for me but I’ll try it again with the specific varieties i mentioned and I think it will be a win.

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