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5 from 1 vote

Mushroom Stroganoff Skillet-Style

Here’s a creamy, rich, one-pan, stroganoff that comes together in under 30 minutes. So simple, versatile, delicious, and vegetarian…for the win!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Servings: 4 -6
Author: Traci Antonovich


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large shallot diced
  • 3 garlic gloves finely grated
  • 1 lb. mushrooms loosely chopped
  • 2 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 1/2 cup half and half
  • 1 1/2 cups vegetable broth
  • 1/4 cup Italian flat-leaf parsley finely chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt


  • In a large, nonstick skillet over medium-high heat, add butter and olive oil; heat until butter melts; add shallot and garlic; sauté until slightly tender (about 3 min).
  • To the skillet, add mushrooms; sauté until tender and lightly caramelized (about 10 min).
  • Add flour; stir and continue heating until veggies absorb it (1-2 min).
  • Stir white wine into mushrooms and heat until creamy and bubbling (1-2 min).
  • Add half and half; gently whisk until sauce begins to thicken (about 2 min)
  • Add vegetable broth, black pepper, and salt; whisk to incorporate; bring to gentle boil; reduce heat to simmer; continue whisking as needed until sauce reaches a creamy consistency.
  • Cover; remove from heat; serve immediately over cooked pasta noodles.


For a more traditional stroganoff, garnish with a dollop of sour cream.