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Mushroom Stroganoff


Mushroom Stroganoff

Perfect meatless pasta that is loaded with mushrooms!
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Course: dinner, lunch
Cuisine: American
Keyword: 15 minute meal, 30 minute meal, easy pasta recipe, meatless pasta recipe, one pot pasta, vegetarian pasta


  • 16 oz sliced portobello mushrooms
  • 1 cup vegetable broth
  • 2 tbsp olive oil
  • 1 diced white or yellow onion
  • 4 cloves garlic
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 1/2 cup grated parmesan cheese
  • 16 oz long Fusilli pasta cooked al-dente (feel free to substitute with cooked pasta of choice)
  • parmesan cheese shavings for garnish
  • salt and pepper to taste


  • In a large pot on medium high heat add olive oil, garlic and onion. Sauté for 2-3 minutes or until onions are translucent. Add mushrooms. Sauté for an additional 2-3 minutes.
  • Add some salt, pepper, and broth. Bring to a boil and reduce heat to low.
  • Now add your creamy goodness, which is the heavy cream, and sour cream. Stir in the cooked pasta and grated parmesan cheese. Give everything a good stir. Let sit for a few minutes to really thicken.
  • Taste and check for seasonings. Garnish with parmesan cheese shavings!

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