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 is soooooo yummy and addictive. I almost followed the recipe to a tee. I added a packet of dried mixed wild mushrooms – soaked in hot water for 10 min, chopped up and added to half cooked mushrooms and a large splash of the soaking water, let it all cook and liquid evaporate, then continued with recipe. This is going into my rotation!!
This recipe is so good that my meat-eating Greek boyfriend even fell in love with it! Thank you so much for sharing!
This is very good. I used vegan sour cream and Parmesan cheese from Follow Your Heart company.
Thank you for this recipe.
Trina
Excellent, thank you! Everyone who tries it wants the recipe, and there is no greater compliment than that.
Was worth trying. Printed the recipe and will make it again.
This was simple and delicious! 100% will be making again!
How does one stroganoff recipe taste so much better than all the others I’ve tried? I don’t know, but here we are! Instead of wine and veg broth I made up 2 cups of broth using a beef bouillon cube (since I’m not vegetarian, I just really like mushrooms). I poured 1/2 cup in to deglaze the pan, and combined the remaining with the flour and Worcestershire sauce. Otherwise I made it as per the recipe, and have been thoroughly enjoying it over penne. Thanks!
It left a sour taste and I don’t know why. Any ideas?
This was so delicious! I used thick sliced white mushrooms and beef broth because it’s what I had. I’m not a vegetarian so no issues with that but, frankly, I’ll probably never make this dish with beef again. I didn’t feel like there was enough sauce for a full pound of noodles so I did half. I’d probably double up at least on the saucey parts next time. I topped with a little horseradish sour cream. Thanks for the great recipe definitely a keeper.
I did “veganize” this and it was delicious! I subbed potato gnocchi for the egg noodles and used vegan butter, sour cream, parm, and Worcestershire. No animal products at all. It was simple and delicious! Thank you for the inspiration!