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 this for dinner tonight (8/10/21). It was super easy and very delicious!! This is a keeper! :-)
I’m interested in trying your recipe. Can you please give me the calorie count? Thanks in advance for your help w/this. Sincerely, Anna Marie
Holy moly this is AMAZING and easy to make. -a non-veg eater
I tried this tonight for the first time. It turned out so good! I added some smoked paprika for a little extra kick. Thank you for posting a meat alternative favorite!
Great recipe and super delicious :-)
I made some minor modifications to the sauce such as:
– Replace sour cream with vegan Tofutti sour cream (I can’t eat dairy)
– Add nutritional yeast and hot paprika for more flavor
– Lots of salt & pepper
– No wine (didn’t have any on hand)
I didn’t notice anything from the lack of wine. The sauce was my favorite part!!
For next time, I’d probably add some more veggies (maybe throw in zucchini chunks, spinach) because I like greens. I’d also cut down on the amount of noodles used. I did the full pound, as recommended, but I mixed my sauce in instead of serving it on top, and the amount of pasta completely overshadowed the sauce. Next time, I think I’d probably use 3/4 or 1/2 of the bag OR keep the sauce stored separately.
Thanks for the recipe!
Great recipe that the whole family loved. I may have added more salt than called for, and I topped my own serving with red pepper flakes, but otherwise followed the recipe exactly. Will definitely make again!
Excellent recipe. We are struggling with some new dietary restrictions so red meat is out the door. We didn’t miss the beef, honestly I think it would just distract from all the great flavor going on here. This recipe is a keeper!
Wow! I made this recipe with dairy free ingredients and it came out delicious. Will definitely be making it again
Suuuuuper tasty! Will add some more broth next time, felt like there was not enough sauce now ? I sauteed the mushrooms (i used shiitake, shimeji and cremini) without fat or salt first to bring out the earthy/nutty flavours, added butter, shallots, spring onions, thyme and garlic after that. Will definitely make again!
Wow I just started not eating meat. This was a great recipe. It’s soo good. Good thing I found it because I was really craving meat. Thanks