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!
Loved this recipe! I’ve been a vegetarian for 30 years and never thought to make a meatless version of beef stroganoff. Flavor was wonderful – I used sour cream – tasted just like my mom made was I was a child. Thank you for sharing!
I’ve made this twice now. I prefer sour cream to yogurt as others have mentioned and I use parsley instead of thyme because I despise thyme. It is incredible! My husband said he would eat it every day! Thanks for the great recipe.
Made this last night and we loved it. Recipe didn’t say whether or not to slice the mushrooms before sauteeing them. Mine were uneven sizes, some pretty large, so I did. (From the photo it looks like they were supposed to be sliced.) My thyme plant had died so I used dried. The dried thyme was a bit intense–next time I will either use fresh or just a dash of the dried. I always use paprika in Stroganoff, so I added some at the end.
This is such a great recipe. My husband who is a pretty picky eater loved it. Didn’t have white wine at the house so used vegetable broth instead. Thank you!
I stumbled across this recipe after I bought a heap of mushies on sale. What a fabulous find! I used apple cider vinegar as a substitute I didn’t want to open a bottle of wine, but otherwise followed instructions to the letter. So much flavour and really showcases the mushrooms! This will go on my regular rotation :)
Just made this for dinner and it’s amazing. Could easily be made vegan by substituting a dairy-free sour cream and using different noodles, and it would still be delicious. This would be perfect to serve to a group of friends at college- cheap, fast, tasty. Will keep this recipe to use forever!
This recipe is delicious! I had fresh white mushrooms and shallots in the house already and decided to find a stroganoff recipe to convert to vegan. There was no white wine in the house, but I figured red would add umami. My meat loving husband didn’t complain about vegan yogurt inn place of sour cream or the lack of meat. In fact, he gave it his highest compliment – asked me me to save the recipe to make again.
This was a big hit! I even had two family members who are not the biggest fans of Mushrooms and loved this dish.
Yummy!!!!
A great take on a typically meat recipe!!