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!
Taste was amazing, but yogurt curdled
I rarely review recipes, but this one is truly amazing! It is a staple in our home, especially when we have company. All of our non-vegetarian extended family raves about it!
Made this tonight, while my husband made the beef version. Our kitchen is a mess, but both turned out great. He had to sub peas for mushrooms (because of a kid) and i just used my locally grown favorite mushrooms instead of bellas. We are both pleased. The only note I would share is that the amount of noodles is sort of a preference. We split less than a pound between two versions of the recipe. So some might be happy with less.
I don’t always comment, but I come here often. Thank you for all the great ideas!
Yum. I added a grated zucchini at the beginning before adding the mushrooms, used beef stock and swaped Worcestershire for tomato paste and then added cream after I took it off the heat – just making do with what I had. Was good.
This was so delicious. I made it for my Mom and she asked me to make it more often! I used shiitake mushrooms and maitake mushrooms. I served it over rice instead of noodles. I also didn’t add flour, and it was still great.
I’ve made this recipe about 5 times now and every time I’m amazed at how delicious and easy it is!!!
This is the first stroganoff recipe I have enjoyed more than my mothers! And it’s veggie! So freakin good
Omg this turned out so good! I tried it with sour cream and it was super tasty. I’m going to try Greek yogurt next time so I can compare. Huge success!
Loved this recipe! I followed it as written – something I always do when trying a new recipe – and I would not change a thing!!! It was easy to make and so satisfying. Maybe next time I’ll try it with shiitakes, which sell for a good price at Costco. Thank you, Ali! I look forward to trying more of your creations!
3 ½ tbsp of flour made it much too thick, into some sort of a paste. I watched the video afterwards and it seems you didn’t add as much flour. I needed a lot of water to thin in and altogether the texture in the end is a little off. Other than that, I would highly recommend seasoning every layer (especially the onions and mushroom & garlic). Decent recipe, might be much better next time with less flour.