This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious.
My recipe for traditional Beef Stroganoff has long been one of the most popular posts on this blog. And with good reason — it’s one of my faves. But as more and more of us are eating less meat nowadays, I’ve been receiving more and more questions about whether it’s possible to make this classic comfort food sans-beef. My answer?
Totally do-able.
Also? Totally delicious. ♡
Turns out that mushrooms — with all of their hearty, savory, umami-y goodness — carry this dish perfectly fine on their own. They also have the added benefit of being significantly more healthy and less expensive than traditional beef. And when paired with tender egg noodles and a savory stroganoff sauce, this dish tastes just like the nostalgic comfort food we all know and love.
Let’s make some vegetarian stroganoff!
Mushroom Stroganoff Recipe | 1-Minute Video
More good news? This recipe is incredibly simple to make, and can be on the table in just about 30 minutes.
To begin, bring a pot of water to a boil for your noodles. (You can use egg noodles, traditional pasta, quinoa…you name it.) And while that’s heating up, get to choppin’.
You’ll need a full pound of mushrooms for this recipe. But the type is up to you! I just kept mine simple and used a bunch of baby bellas (a.k.a. cremini mushrooms), since they were the only ones available at our neighborhood market by us this week. But white button mushrooms would also work. Or — even better — grab a mix at the store for even more delicious mushroom flavors. (That’s totally happening here the next time I make this.)
Once you have all of your ingredients prepped and chopped, sauté them all together in a large sauté pan or stockpot. Then once it’s time to add the veggie stock mixture (see below), add your noodles to the boiling water, and the timing should work out well for everything to be ready to go in the end.
Once the sauce and noodles are ready to go, you can either plate up your noodles and serve the sauce on top…
…or, combine the noodles and sauce altogether in the pan, and then serve. Big choices here, folks.
Then, just sprinkle on your favorite toppings (I’m a big fan of freshly-grated Parm, a sprinkle of chopped fresh parsley or thyme, and extra black pepper)…
…dive in…and enjoy!
Mushroom Stroganoff (Vegetarian)
Ingredients
- 1 pound wide egg noodles
- 3 tablespoons butter, divided
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound baby bella mushrooms*
- 1/2 cup dry white wine
- 1.5 cups vegetable stock
- 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
- 3 1/2 tablespoons flour
- 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 cup plain Greek yogurt or light sour cream
- Kosher salt and freshly-cracked black pepper
- optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper
Instructions
- Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
- Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
- Serve immediately over the egg noodles, garnished with your desired toppings.
Notes
Did you make this?Let me know how it turned out in the comments below!
Made as written (used sour cream) and added a bit of thyme atop before serving and loved it. Next time I’ll make in cast iron pan to get the “brown bits.” Guessing leftovers will be even more flavorful. Wish grocer had more interesting mushrooms that cremini though.
Awesome and so very easy
Very tasty, and easy to make. I did add some chopped cauliflower (because I had some left in the fridge). Glad I did. It all made for a great topping on pasta – enough for 1 dinner plus 1 night’s leftovers (along with a salad) for a family of 3. I’ve added the following notes to my recipe for next time: A bit too liquidy, maybe because I used light sour cream (which would what I normally have in my fridge), so cut back stock to 1 – 1.25 cups and cut back wine to 1/3 c. OR add more flour to the stock mixture. AND IMO, the recipe needs more than a pinch or two of salt. A full teaspoon – maybe more.
I also had fresh basil growing, nearing the end of it’s season, so I used that instead of thyme. Will likely use thyme next time.
I made it without wine and worcestershire sauce (mixed whatever I had in my pantry from the sauce ingredient list) but believe me it came out delicious!!
Can’t wait to try with everything that I had to skip!
?This recipe is YUMM!
I was craving warm comforting pasta, with umami flavor to satisfy and fill us up on a budget evening. Followed recipe as posted, worked beautifully. This will be my go to Stroganoff recipe from now on, Thank you ?
This is relatively easy snd super yummy! Thank you!! I’ll be making it one of my regular meals! Woo hoo!
I’ll definitely make this again as I love mushrooms but would change a few things. I agree that adding more vegetable broth would make it more saucy. The amount of sauce it yielded did not match up to the amount of eggs noodles I ended up with. Decreasing the amount of Worcestershire and thyme would make it significantly better. Both ingredients really overpowered the sauce and made it more tangy than savory. I would also decrease or even omit the sour cream/greek yogurt as well since the base sauce was pretty good.
My daughter and I made this dish last night. It was easy to make and absolutely delicious. I used a variety of mushrooms and added a medium shallot diced. We also used sour cream instead of greek yogurt. Will definitely make again! Thank you!
Great easy recipe. My daughter and I both loved it. I didn’t add the wine and replaced it with vegetarian broth. It was delicious
Delish! Always good to find meatless recipes my meat eating hubby loves!