Mushroom Stroganoff

This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious.

Vegetarian Mushroom Stroganoff in pan

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 (oh hey), or are going full-on vegan or vegetarian (oh hey, husband of mine), I’ve been getting more and more questions about how to make this classic comfort food sans-beef.  And my answer?

Totally do-able.

Also?  Totally delicious.

Seriously.  I know people like to toss around the phrase “you won’t even miss the meat!” when vegeterian-izing some dishes, which, in my experience, seems to more often than not feel like wishful thinking.  But as someone who downright loves beef stroganoff, and was served it more times than I can count growing up, I can honestly vouch that the mushrooms totally carry this recipe.  And honestly, I now prefer it to the original…which bodes well for our omnivore-vegetarian household.  ;)

So if you too have some nostalgic love for old-school stroganoff…but might err toward a vegetarian version for whatever reason nowadays…trust me.  This is a recipe you’ve gotta try. 

Mushroom Stroganoff Recipe | 1-Minute Video


Vegetarian Mushroom Stroganoff in bowls

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 the little “tienda” 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.

Vegetarian Mushroom Stroganoff Sauce

Once the sauce and noodles are ready to go, you can either plate up your noodles and serve the sauce on top…

Vegetarian Mushroom Stroganoff in bowl

…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)…

Vegetarian Mushroom Stroganoff closeup

…dive in…and enjoy!

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Mushroom Stroganoff (Vegetarian)

This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious.  Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious.


  • 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


  1. 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.)
  2. 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.
  3. 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.
  4. Serve immediately over the egg noodles, garnished with your desired toppings.

*Feel free to use whatever mushrooms you have available.  A mixture of your faves would be great!

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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34 comments on “Mushroom Stroganoff”

  1. Worcestershire sauce typically contains fish, so you may want to edit the post to remove any comment about it being vegetarian, unless you include a caveat. Pescatarians can forge ahead!

    • I’ve found vegan worcestershire sauce at Whole Foods and Target! Neither Annie’s brand nor Whole Foods 365 contain fish.

    • I use Maggi seasoning as a vegetarian substitute for Worcestershire with good results. I’m in Canada, but I think it’s pretty widely available.

  2. Hi Ali!

    Looks like a wonderful recipe! I’d love to try it but want to clarify the need for 3 TBLS butter as you only mentioned using 1 TBLS in the directions. Also, just want to point out that you need to change step one in the directions to reflect that you used vegetable stock, not beef broth for this stroganoff recipe! ;)

  3. Oh man, I make stroganoff every couple of weeks from your previous recipe! Can’t wait to give this one a try :)

  4. I’m not vegetarian, and I have beef and chicken broth on hand. Which would you recommend using for this in place of vegetable broth?

    • I haven’t made it, but I would think the beef broth would really bring out more depth of flavor and more closely resemble a traditional stroganoff.

  5. I saw this on Instagram. Looks amazing! Thanks for sharing.

  6. Absolutely divine!! Thank you for sharing great vegetarian recipes!
    Also curious about where the other 2 tbsp of butter go, but tasted amazing with just 1!

    Rating: 5
    • All 3 tablespoons of butter are used in step 2, they are just divided, 1T for onions and the other 2T with the garlic and mushrooms.

  7. Planning this for “Why Eat Meat? Wednesdays” this week. (We are all too busy on Meatless Mondays haha).

    Like Lavina who posted earlier, I’d like to doublecheck the amount of butter called for. I see the 1 Tbsp for sauteeing, but what do we do with the other two?

    Thanks! Looking forward to making it!

  8. Just made this tonight and it was fantastic! My husband had two servings! I did not have white wine and it was still delicious— can imagine it will be even tastier next time with wine!

    Love following your journey! Muchas gracias por una cena sabrosa!

    Rating: 5
  9. Love! I made the mushroom stroganoff and we loved it! Next time I might increase the veggie broth a little to make more sauce.

  10. This was absolutely delicious! I used beef broth instead of veggie though.

    Rating: 5
  11. Made this tonight. 3 kids, 3 adults eating. For the record, I used to hate mushrooms. After cutting out red meat for health, I decided to try this recipe. I absolutely loved it. The kids loved it. Me, even more than I loved beef stroganoff, and that says a lot. Thank you thank you thank you.

    Rating: 5
  12. I made this tonight and used sour cream….I have to say for a dish that is quick to make it is delicious! The mushrooms add extra flavour and texture…I also used shell pasta. Thankyou!

  13. Made this Sunday night for me and my husband. We’re not vegetarians, and aren’t big fans of vegetable stock, so I used an unsalted beef broth instead (watching our sodium intake). It was amazing. Thank you.

    Rating: 4
  14. My husband and I made this for dinner last night and loved it! Well, he preferred if there had been meat but said it was fine for a vegetarian version. I’ve tried other mushroom stroganoffs before and this is the best!

    Rating: 5
  15. This recipe was such a hit! I followed the instructions for the most part (used whole wheat fusili instead of egg noodles) and added some cayenne to kick it up and then threw in some spinach at the end (clearly I never had traditional stroganoff growing up). My husband I truly enjoyed it!

    Rating: 5
  16. This is everything I didn’t know I needed in my life! Beef stroganoff was one of my favourite meals from my mom growing up but finding a good vegetarian alternative has been difficult. This version was easy to make, packs full of flavour, and the perfect comfort meal. Thank you!

    Rating: 5
  17. Thank you I will try this recipe tomorrow morning for sure!!!!

    Rating: 5
  18. Absolutely delicious! What a wonderful dish. Thanks for a great recipe!

    Rating: 5
  19. Umm, do not hesitate in making this! It’s so good. I have even made the sauce and omitted the greek yogurt so I could freeze. When I defrosted, I put on stovetop to warm up then added the greek yogurt and made noodles and it was just as good as if I made it all that day. Thanks

    Rating: 5
  20. Made this for my fiance who is not crazy about mushrooms (I am) and he loved it! A couple of things I added: a tablespoon of dijon mustard (that really gives it the stroganoff flavor) and parsley when serving. I also used creme fraiche instead of sour cream. Soooooo goooooood!

    Rating: 5
  21. I made this tonight and it was very good. Did not miss the meat at all. Thanks for a delicious vegetarian recipe.

    Rating: 5
  22. This was sooooooooooo good!!!! 3 1/2 tablespoons of flour was a lot. Maybe 2 1/2. Thanks for a great recipe!!

    Rating: 5
  23. Made the receipe last night and was a hit. Even with four young children. I got my husband to lick his plate and my three year old to love mushrooms!

    Thank you very much for the great receipe. We will keep making it for years to come.

    Rating: 4
  24. I’m not veg but this works just fine. luv it!

    Rating: 5
  25. My hubby loves beef stroganoff and used to ask for it almost weekly.. I’ve been going vegetarian since August so haven’t made it. He’s been happily eating vegetarian with me at home but missing some of his favorite dishes. I made this for him tonight and we both loved it! Plus it was so fast! Thanks!

    Rating: 5
  26. This was delicious. I added some beyond meat sausage but it would have been amazing without it as well. Thanks for the great recipe!!

    Rating: 5
  27. Made this recipe and added tofu and beef broth for a semi vegetarian dinner — it was delicious even tho we were all talking and I forgot to add the yogurt at the end — no one missed it but I will try it next time — the Worcestershire sauce really brings out the deep mushroom tones as does the thyme — I used 1/2 fresh wild mushrooms and 1/2 dried wild ones

    Rating: 5
  28. I forgot to rate it! 5 stars all the way!

    Rating: 5
  29. I made this tonight and my husband tought it was yummy and so did I. Easy to follow! Looking forward to trying more of your dishes.

  30. Forgot to add the stars

    Rating: 5