Mushroom Stroganoff (Instant Pot or Stovetop)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting mushroom and pasta dish with a tangy sour cream sauce and earthy mushroom depth. It's a hearty weeknight vegetarian main that can be made on the stovetop or in a pressure cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoon olive oil
- ½ a red onion, diced ( 1 cup)
- 3 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, shiitake, button)
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon flour
- ¼ cup cooking sherry (or sub white wine or more broth)
- 2 cups veggie broth
- 1-2 tablespoons whole-grain mustard
- 8 ounces uncooked pasta (rotini, penne) about a scant 3 cups (adding more will result in the burn error!)
- ½ to ¾ cup sour cream ( or sub vegan sour cream)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 987mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 987MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.