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Mushroom Stroganoff

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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, 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

Vegetarian Mushroom Stroganoff with Egg Noodles

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.

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…

How To Make Stroganoff

…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

…dive in…and enjoy!

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Vegetarian Mushroom Stroganoff Recipe

Mushroom Stroganoff (Vegetarian)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 148 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x


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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207 comments on “Mushroom Stroganoff”

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  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! ;)

    • Hi there Lavinia, the extra butter is added with the mushrooms & garlic on top of the cooked onion. Also it was specified to use vegie stock in the list of ingredients.
      These may have been amended after your comments ??‍♀️
      My big concern right from the beginning is that Worcestershire sauce is not vegetarian as it contains fish (anchovies to be exact) but others have brought that up already. Apparently there is a vegetarian Worcestershire sauce on the market so I’ll have to track it down in Australia as I do like it & have missed it since becoming a vegetarian 5 years ago.

  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.

    • Yes, the beef broth makes it taste like beef stroganoff, but it’s still subtle.
      Try beef broth- get the good organic stuff kind.

  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!

    • 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!

  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.

  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.

  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.

  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!

  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!

  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!

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

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

  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

  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!

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

  22. I omitted onions because I’m not a fan, but the sauce is AMAZING. Will definitely make again and will either make more sauce or reduce pasta to make it more saucy.

  23. Made for dinner, really happy with this. 2 of 3 kids said they’d have again. Wife asked “where’s the beef” lol

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

  25. Hi. I follow a dairy-free diet. Instead of the greek yogurt I used the fat of a coconut milk can (don’t shake it, open it carefully and scoop the white top). It tastes delicious. I make it with penne pasta.

  26. 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.

  27. Delicious! I used a substitute for the worscestershire and it turned out amazing. Thanks!

  28. My husband and I are making the transition to a vegetarian diet so when I saw this recipe I knew I needed to make it! I made the recipe as written but used sour cream instead of Greek yogurt, and quartered the baby bella mushrooms instead of slicing them. We loved it, and I will definitely be making it again! My only suggestion is using more vegetable stock to have more sauce. This is a keeper!

  29. Just made this as a low calorie alternative to my favorite comfort food, and it’s amazing! I used regular beef stock and Worcestershire sauce, and traded out the egg noodles for cooked shredded cabbage, and it was so filling. I used greek yogurt, but from what I tasted before adding it it would have been just as good without it. I’ve already told my friends about this one!

  30. Delicious and so easy!

  31. Delicious. I used low sodium chicken broth because we aren’t vegetarians and I had it in the house. White sliced mushrooms and mini crimi, delicious. Thanks!

  32. Delicious recipe. I bought two Beyond Beef meatless patties and diced them up, browned them in a skillet and added to recipe. They bring a pseudo beef flavor that is still vegetarian.

  33. My vegetarian daughter gave it 8 out of 10 and I did too and I’m a total carnivore. It was very easy to put together and this is my new ‘go to’ dish for the fall potlucks. Very warm and savory.

  34. I’m not veg but this works just fine. luv it!

  35. Nice recipe,try to use coconut milk also instead of yorghut

  36. This recipe may or may not be vegetarian. If you use regular Worcestershire sauce It won’t be vegetarian because that sauce contains anchovies. Also many sour cream’s contain gelatin so you have to be sure that you’re not using one of those. Some sour cream’s contain enzymes not all enzymes are vegetarian Most are obtained from animals.

    If you make those simple changes you will have a delicious vegetarian dish. Thank you for your recipe

  37. 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!

  38. This is one of my favorite recipes from this site!
    I’ve made it many times over the last year. I highly recommend
    this if you love mushrooms. I sometimes use marsala instead of the white wine because I love
    the flavor. It literally tastes like beef stroganoff – my husband said “this is so good I don’t even
    miss the meat…in fact, it’s better!”
    Better try this one asap!

  39. This one is a keeper. My husband doesn’t like much meat so I tried this and we both love it. Thank you.

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

  41. Do not use Oikos Triple Zero Greek yogurt in this recipe. It made it sweet and barely palatable. I tasted it before adding that and it was absolutely delicious and I know if I would’ve used sour cream, it would’ve been 5 stars so I’m still eating 5 stars. I’m sad I messed up what was sure to be a hit.

  42. 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

  43. Made this tonight. I have a Salisbury steak meatball dish that has similar flavors, but made this tonight as a meatless option and it was delicious. My 4 and 7 year old ate it up and my son said it was the best pasta he had ever eaten (but my kiddos love mushrooms). I made it with egg pappardelle pasta.

  44. I grew up making Beef Stroganoff but now that I’m (mostly) a vegetarian I’ve been finding a recipe to balance the substitution of no beef. This is THE recipe. So good! Full of flavor. I ended up adding one more tablespoon of butter in the beginning process so as to not burn the onions and garlic. Came out beautifully! You even reminded me that Worcestershire is non-veggie and linked an alternative. So helpful. So happy with this recipe and the video was nice to reference too. Thank you!

  45. I forgot to rate it! 5 stars all the way!

  46. This was so amazing ! My whole family loved it including the kids ! Instead of noodles I did mash potatoes but my husband said noodles next time for sure !

  47. Loved it!

  48. 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.

  49. Forgot to add the stars

  50. It was so good. We really enjoyed it.