This hearty, vegetarian mushroom stroganoff comes together quickly in an Instant Pot or on the stove top

Sylvia Fountaine photo

To make this dish vegan, simply sub the sour cream for a vegan sour cream.

Here's a deliciously addicting weeknight dinner that will go in our regular rotation. I love how simple and fast this is to make, while not compromising depth or flavor. And the nice part is, this can also be made vegan. Truth be told, I've never really been a huge stroganoff fan, so I was a little skeptical about this one. It was such a surprise when I realized I couldn't put my fork down.

I admit, the vegetarian version using real sour cream is better than the vegan version, but the vegan version is pretty good, too. Serve it up with a large healthy green salad and give it a go this week and see what you think. And yes, of course, you can make this recipe on the stove top (see the recipe notes).

To make this vegan, simply sub vegan sour cream. Keep in mind, you want the vegan cream to have a bit of tang, so if you go the cashew cream route, you'll probably need to add a tiny splash of lemon juice or vinegar to give this the traditional "stroganoff" tangy flavor.

Instant Pot Mushroom Stroganoff

• Prep time: 10
• Cook time: 20
• Total time: 30
• Serves 4; approx. 450 calories per serving with 3/4 cup full-fat sour cream

Ingredients

• 3 tablespoons olive oil
• 1/2 red onion, diced
• 3 garlic cloves, rough chopped
• 16 ounces mushrooms, sliced (cremini, shiitake, button)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup cooking sherry (or sub white wine)
• 2 cups veggie broth
• 2 tablespoons mustard (whole grain or dijon)
• 1 tablespoon flour
• 8 ounces pasta (rotini, penne; or about a scant 3 cups)

To stir in after cooking:

• 1/2 to 3/4 cup sour cream (or sub vegan sour cream)

Instructions

(Instant Pot or other pressure cooker)

1. Heat oil on the sauté function. Add onion, garlic, mushrooms, salt and pepper and saute for 7-9 minutes or until mushrooms release their liquid.
2. Add sherry wine, broth, mustard and flour and stir well. Add the pasta, stir.
3. Set Instant Pot to pressure cook on high for 3-4 minutes. (See notes)
4. Manually release (place a towel over the steam).
5. Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain "saucy" enough for dipping garlic bread. Sometimes for extra depth, I'll add a teaspoon of soy sauce at the end.

Notes

Instant Pot cooking times can vary depending on pasta. A good rule of thumb is to halve the cooking time directions on the pasta package and subtract one minute. For example, 9 minutes on the package would be 4 minutes in the pressure cooker.

You can make this on the stove top, following the same directions, just cook the pasta separate. Cook the sauce down to desired consistency, drain the pasta, add it to the pot and stir in sour cream last. Save some pasta water in case you want to loosen up the sauce a bit. ♦

Find this recipe and other delicious dishes from Spokane chef, caterer and former Mizuna restaurant owner Sylvia Fountaine at feastingathome.com.