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!
I doubled it no problem. Really tasty.
Absolutely DELICIOUS!! When your carnivore partner says, “I can’t believe there isn’t any meat in this!” You know you have a winning recipe! I’ve started cooking vegetarian meals for my partners son who is staying with us for the next few weeks. It provided the perfect opportunity for me to clean up our eating habits and put healthier options on the table. This recipe will definitely be a regular meal for my family going forward. Thank you for sharing!
I’m the only vegetarian in the house and love when I make a meatless meal and get “loved it”..And can tell its not just a thanks, it was good. Lol, only thing I did different was not adding white wine. Did not have any.
Just found a nee favourite. Thank you
This recipe is a keeper. I made it as written but next time will cut the flour in half next time as we like a gravy texture and this was really thick.
This was easy, quick and delicious. I used soy sauce instead of worcestshire sauce and plain yogurt instead of greek yogurt. I added some extra wine too and plain veggie ground round for protein. Yummy!
Nice recipe, made it vegan with the Worcestershire
Sauce, sour cream and butter, and papparedelle noodles. My package of noodles was 12 oz. which was plenty for the amount of sauce. This is a keeper. Husband says he’d like it again if I want to do it… knows I like to do new things all the time!
Absolutely delicious!! Added peas to mine!
Best Stroganoff ever! We used Portabellos, sliced and quartered. We did the flour slurry with 2 dashes Worcestershire and a tsp of soy sauce, using a mushroom stock. Finished the sauce with Greek yogurt… it was beautiful and delicious!
Great!!!!
Made this for dinner tonight. My vegetarian daughter and I really enjoyed this. We enjoy our mushrooms browned so sautéed in batches as to not overcrowd the mushrooms. We added sautéed fresh spinach then squeezed fresh lemon in just before serving really brightened up the flavor! Will make again. Thank you!