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!
Delicious! I made a few changes to make it gluten free, like rice spiral noodles instead of flat egg noodles and 3t of potato starch instead of flour.
So rich and flavorful! I used shiitake, maitake and baby bellas and substitued white pepper for black pepper. Great consistency. My meat-lovers made some beef to put in their version, so it’s a great dish we can share together. Thank you!
Easy great tasting recipe! During this time of ‘shelter in place’, it was nice to make some comfort food with a few adaptations due to limited store supply. It was delicious and I can’t wait to make the ‘real’ recipe in the future :)
Loved this recipe. I am currently 5 1/2 months pregnant and have been craving pasta. This was a perfect recipe to satisfy my cravings!
Always a great recipe! I usually use a bit of soy sauce and some nutritional yeast instead of Worcestershire. I also use half and half or heavy cream vs yogurt or sour cream, whatever I have on hand really.
This recipe came out super! I made it a true veggie stroganoff by decreasing the mushrooms and adding fresh asparagus and frozen peas. And a kick of capers. Thanks for sharing.. Nice presentation and clear directions. Only problem was having to reload the site, b/c too much busyness with the ads.
I made this tonight. I didn’t have any white wine, but I did have a bottle of nice champagne. I poured out the measurement, let it sit a while to settle the bubbles and added it when called for. The dish tasted wonderful!
So easy and yummy! I used a few shallots instead of onion, “no-chicken” vegetarian broth, and nonfat Greek yogurt ??
A delicious and easy meal! I made this when our daughter came to visit, she was excited as she hadn’t had Stroganoff for years. I used to make it when our children were living at home. I browned some hamburger in another pan so my husband could add it to his plate.
I made it exactly as written and it was delicious!!