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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”

  1. The table had one pescatarian, one chickenarian, and three mixed eaters. It was a hit with all of them! Doubled it – the leftovers held for three days and I’m craving the flavors still. Used low sodium broth. A salad rounded out the meal. Next, will try sour cream instead of yogurt. Thank you!

  2. Easy recipe with outstanding results. Flavors are not only rich and balanced, but elevated; there are subtleties which fill the role of sea spray to the curling wave of flavor which crashes upon your tongue.with each bite. Only suggestion is to Push back on the noodles a bit; I think 12-14 oz would work far better to place the sauce in the starring role it was meant for. Thank you so much for this excellent dish.

  3. What a great recipe! I decreased the white wine to about 3/4 cup. That was a mistake. The sauce needed more zing. Will definitely make this again! Thanks, Ali

    • Did you mean to say you increased the wine? The recipe calls for 1/2 cup. I used a decent Pinot Gris and it balanced nicely. More wine may have ruined it since the worshc has great tang :)

  4. It was really good! We made tofu sour cream for our sour cream and it wasn’t half bad! Also had to sub Apple juice with a little vinegar for the white wine….we were out of that. This recipe was awesome! I can’t wait to do it without any subs…it’s going to be amaze balls!

  5. My husband loves this recipe! I also make your beef stroganoff. Thank you, Ali!

  6. This recipe is so amazing. I have made it now quite a few times. It might be one of my favorite dishes ever! It’s always a hit and great for a crowd. It’s easy to throw together but there is so much flavor. Leftovers are amazing too!!! YUMMMMM!! ?

  7. This is the best! i make it all the time exactly how this recipe goes…LOVE IT!

  8. I’ve made this a few times now and we love it! I modify by using 4 cloves of garlic instead of 2. We also leave out the sour cream for any portions we plan to freeze. It freezes great and we add the sour cream when reheating. Love this recipe!

  9. This was very good! We are trying to eat less meat and this is a good substitute for Beef Stroganoff. I used the baby Bella’s which worked great. But next time I might try a combination.

  10. I made this for my vegetarian son and the whole family (including 3 carnivores) loved it. It was rich and delicious! I made the recipe exactly as written except for the substitution of vegan Worcestershire Sauce, which I made from Martha Stewart’s recipe.

  11. Loved it! Will be making more of this in the future ???

    • I have made this recipe three times it is just so delicious I can’t get enough!! There are days or even weeks were I stop eating meat just for the environment and this recipe comes in clutch. I use the Cupcake vineyards sauvignon blanc white wine it adds such a beautiful lemony tang to the sauce highly recommend!?

  12. Good solid recipe. I added some tomato paste and soy sauce at the end to give the dish more of a savory note.

  13. I have been playing with mushrooms lately. I sliced them thin and fried them in about 1 inch of oil until golden set them aside cooked the rest and added the mushrooms at the end. They have a chewier meatier texture and great flavor.

  14. Thinking about making this today. Would it be ok to sub cream cheese for the sour cream?

    • It was decent but it was way too sweet. I think it would have been better if I had left off the sour cream. I actually had to add some ingredients to sort of balance the sweetness.

  15. Leave out the yogurt and this would be really solid

  16. How can I shrink this meal for one ??

  17. Just made this – my husband and I both love it! I think this recipe is a little heavy on the Worcestershire, and we missed the paprika so added that to the mix, but otherwise divine.

  18. Made this for my mom and Russian husband tonight. Not a drop was leftover. Adding this one to my permanent collection. Thanks so much!

    • Wowwww!!! I almost never follow directions but I did for this because I’ve never made a stroganoff and this was so simple why not?! And wow wow wow!!!! So incredible.

      I will say I didn’t have egg noodles so used it with spinach tortellini but that didn’t change the sauce. Such a delish recipe that I’ll unequivocally use again!!! **chefs kiss**

  19. I added paprika and peas at the end :) such a hit !

  20. I tried this delicious recipe tonight and it turned out wonderfully. I appreciate the tips at the beginning to help time everything out. This is a keeper. Thanks for sharing.

  21. I made it exactly as written and it was delicious!!

  22. 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.

  23. So easy and yummy! I used a few shallots instead of onion, “no-chicken” vegetarian broth, and nonfat Greek yogurt ??

  24. 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!

  25. 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.

  26. 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.

  27. 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!

  28. 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 :)

  29. 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!

  30. 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.

  31. A great take on a typically meat recipe!!

  32. This was a big hit! I even had two family members who are not the biggest fans of Mushrooms and loved this dish.

  33. 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.

  34. 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!

  35. 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 :)

  36. 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!

  37. 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.

  38. 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.

  39. 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!

  40. This has quickly become my go-to vegetarian comfort meal! If you don’t have white wine, I’ve substituted it for an equivalent amount of chicken broth and it does the trick. Trust me, you will not miss the meat at all.

  41. If you are using Greek yogurt you are going to want to decrease the volume. I would say 1/4 cup maybe but I’m not sure. Making the recipe as is lead to an overly tangy very dairy forward flavor. I wound up sauteing an extra half a small onion, 2 cloves of garlic, & 2 cans of mushroom (it’s all I had on hand). I also added an extra cup of broth to try and dilute the yogurt. I didn’t quite get there but it was close. Also the Worcestershire was a little high for my taste as well. I might dial that back by half initially and adjust to taste on the back end. Otherwise, this was a pretty solid jumping off point.

  42. Whew! This was delicious… my son raved over it.
    My one mishap was not having the white wine and subbing it with white wine vinegar. Tasty but a tad too vinegary.

    Nonetheless. I’ll make it again.

  43. My whole family loved this – they said it was their favorite dinner I had ever made! My sister is vegetarian and it can be hard to find new recipes everyone will like, but this was perfect. I try to avoid dairy, so to make this recipe dairy free I used vegan butter and cashew cream instead of the yogurt. The dish was almost vegan besides the egg noodles, but I might use a plant based alternative next time. I also used soy sauce instead of vegetarian Worcestershire and I couldn’t taste a difference. Delicious!!

  44. I’m fairly new to cooking and I normally stick to oven-only recipes, but I made this last night and it turned out wonderfully! I think it’s pretty hard to screw up if I managed to pull through. I used full-fat sour cream and it was soooo good. Thank you for this simple but delicious veg recipe, I’m definitely adding this dish to my go-tos :)

  45. This recipe is so tasty!! My family loved it. I’m already making it a 2nd time. I did modify the recipe slightly I used oregano and fennel instead of Tyme. I used vegan mayo instead of yogurt or sour cream. I left out the wine and use olive oil instead of butter.

  46. Oh this was so fantastic. Thank you so much!!

  47. I substituted Apple cider vinegar for the white wine. Don’t do that. The APV soaked into the mushrooms and made them Acidic. It was not nice. I would also strongly recommend not adding sour cream because it overpowered the sauce. Before both of these steps the sauce tasted incredible and was nice and thick because of the flour so still giving it four stars. Will 100% make again.

  48. Does anyone have recommendations for a replacement for the wine? I hate to buy a bottle to throw away all but a 1/2 cup of it since theres no one in the house who particularly enjoys it to drink. Thanks in advance. :)
    So excited to try the recipe, haven’t had stroganoff in years and have been craving it for the past month haha.

    • Hey Sarah! I know this comment of yours is old, but I used Dry Vermouth tonight and it worked just fine! Another option would be to free the wine in ice cube trays and keep it in a freezer bag for future recipes!

  49. Light but filling! This recipe was so easy to make, flavorful and not heavy like the traditional stroganoff. I even had seconds because of how amazing it was! I subbed the veggie broth for chicken broth because it’s what I had on hand. I added sour cream into the sauce and added in some dried thyme leaves and lastly some some red pepper flakes for spice. I will definitely be coming back to this one when I’m craving a comfort plate of stroganoff. Thank you for the recipe!