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!
This was absolutely amazing! I followed the recipe exactly. This will be a house regular.
SOOOOOOO GOOD make it right now! I need to buy more mushrooms and make it again. I boiled a whole bag of egg noodles for this and ate the whole thing in 3 days. The vinegar and greek yogurt made this recipe deliciously funky and tangy.
Best mushroom stroganoff recipe — and I’ve tried several. I used dry sherry because that’s what I have on hand and it’s great, deepening the umami.
I cooked 8 ounces of noodles and that was too many noodles for the amount of sauce. Next time I’ll cook 4-6 ounces of noodles to serve with this amount of sauce.
Delicious! I added some gardein meatless beef tips. I also tempered the sour cream with some pasta water and it worked perfectly. Added some nutritional yeast in to the veggie stock as well. This is my new go-to stroganoff base!
This looks amazing. Do you think these ingredients could be used for a crockpot recipe?
This was excellent!! Perfect for meatless Monday – husband had no complaints!! A lot of flavor and the onions were a nice addition being sliced. Will become part of the rotation!!
Made this last night and it was delicious! I agree with a reviewer that the stroganoff to noodle ration is off. We use 1/2 the noodles and will double the batch next time. Otherwise, will make it again. It’s such a great hearty vegetarian option.
so easy to make and the taste is excellent. had this with gluten free pasta and used sour cream. will be making again to freeze as a quick and easy healthy option when time is short.
Can you convert the ingredients scale in millilitres and grams?
Fabulous recipe! I used it to take the place of my husband’s favorite birthday recipe his mom used to make with cream of mushroom soup (I wanted something I could keep semi-vegan and that would stand without the massive quantities of beef she used to include).
The ratio of mushrooms kept any of us from noticing the loss of beef, the flavors were fantastic, and it was so easy to make. Even if you don’t generally use sour cream or yogurt (I had considered leaving it out), it takes the Worchestershire from being too sweet/tangy to umami.
I made a double batch and sent some home with our kids – we will be happily reheating and eating for a couple of days. Thanks!