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)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 -6 servings 1x
Description
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.
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
*Feel free to use whatever mushrooms you have available. A mixture of your faves would be great!
This was absolutely delicious! I used beef broth instead of veggie though.
Love! I made the mushroom stroganoff and we loved it! Next time I might increase the veggie broth a little to make more sauce.
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!
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!
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.
I saw this on Instagram. Looks amazing! Thanks for sharing.
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.
Oh man, I make stroganoff every couple of weeks from your previous recipe! Can’t wait to give this one a try :)
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.
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.