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)

  • 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.


Scale

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

  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.

Notes

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

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148 comments on “Mushroom Stroganoff”

  1. Delish! Always good to find meatless recipes my meat eating hubby loves!

  2. Great easy recipe. My daughter and I both loved it. I didn’t add the wine and replaced it with vegetarian broth. It was delicious

  3. My daughter and I made this dish last night. It was easy to make and absolutely delicious. I used a variety of mushrooms and added a medium shallot diced. We also used sour cream instead of greek yogurt. Will definitely make again! Thank you!

  4. I’ll definitely make this again as I love mushrooms but would change a few things. I agree that adding more vegetable broth would make it more saucy. The amount of sauce it yielded did not match up to the amount of eggs noodles I ended up with. Decreasing the amount of Worcestershire and thyme would make it significantly better. Both ingredients really overpowered the sauce and made it more tangy than savory. I would also decrease or even omit the sour cream/greek yogurt as well since the base sauce was pretty good.

  5. This is relatively easy snd super yummy! Thank you!! I’ll be making it one of my regular meals! Woo hoo!

  6. 🥰This recipe is YUMM!
    I was craving warm comforting pasta, with umami flavor to satisfy and fill us up on a budget evening. Followed recipe as posted, worked beautifully. This will be my go to Stroganoff recipe from now on, Thank you 😊

  7. I made it without wine and worcestershire sauce (mixed whatever I had in my pantry from the sauce ingredient list) but believe me it came out delicious!!
    Can’t wait to try with everything that I had to skip!

  8. Very tasty, and easy to make. I did add some chopped cauliflower (because I had some left in the fridge). Glad I did. It all made for a great topping on pasta – enough for 1 dinner plus 1 night’s leftovers (along with a salad) for a family of 3. I’ve added the following notes to my recipe for next time: A bit too liquidy, maybe because I used light sour cream (which would what I normally have in my fridge), so cut back stock to 1 – 1.25 cups and cut back wine to 1/3 c. OR add more flour to the stock mixture. AND IMO, the recipe needs more than a pinch or two of salt. A full teaspoon – maybe more.
    I also had fresh basil growing, nearing the end of it’s season, so I used that instead of thyme. Will likely use thyme next time.

  9. Awesome and so very easy

  10. Made as written (used sour cream) and added a bit of thyme atop before serving and loved it. Next time I’ll make in cast iron pan to get the “brown bits.” Guessing leftovers will be even more flavorful. Wish grocer had more interesting mushrooms that cremini though.

  11. My husband hates beef stroganoff, so I was a bit skittish to try this now that we are vegetarians. He absolutely loved it! This is the second time I am making it. The only change I could think of was a bit less flour. The original recipe seemed a bit gluey, so I added more broth. This recipe is a keeper.

  12. Just made a half recipe of this for a dinner and a few lunches for the leftovers (no one else in the family will eat mushrooms). I ate a bowl. Then another. Then I stared long and hard at what was left. And ate another. No leftovers for lunch, but when you’re practically licking the pan it’s a sure sign that this belongs in the regular rotation! I made it as is, no changes!

  13. Absolutely devine! We hosted a dinner party with some friends and decided to make this mushroom stroganoff and a loaded salad, with olives, sprouts, nuts and seeds.
    It was such a huge success, that I am now sharing a link to your recipe with all of them.
    Thank you so much for sharing this amazing recipe with us. :)

  14. An absolute keeper, just as written!

  15. I made this beef stroganoff today, and it is very tasty. I made just a half a recipe. I didn’t use the wine and I used red lentil pasta and I also added the vegetarian beef crumbles to keep it more like the traditional stroganoff that I’m used to.

    I think it’s a keeper.
    Thank you for sharing this recipe with me

    DW

  16. Made this today w/ almond flour which is why the slurry type mixture with the broth was not as smooth but equally as delish. Added peas and kale for extra veggies, added dairy free yogurt once it was off the stove so it doesn’t curdle. Paprika and parsley were a nice addition at the end with some parm. chz. Thank you for this!!

  17. Can you use white cooking wine instead of the alcohol version? I can’t drink alcohol.

  18. Great recipe, we made it last night with a side of plant based chicken apple sausage and it was delicious and enjoyed by everyone even the meat lovers. Only comment is that I would cut back on the amount of noodles (from one pound to one 12 oz package, even less is you like it saucier). The sauce is delicious!

  19. Loved this recipe. A big hit with the family. Added more mushrooms than recipe called for because we love mushrooms. Also added hot pepper flakes while sautéing the onions.

  20. Oh my goodness! Made this for Christmas Eve after a long crazy day for a big family gathering! Quick, easy and amazing…will be our annual Christmas Eve dinner! YUMMMMM!

    Followed recipe as is, variety of mushrooms…delightful!

  21. What a delicious recipe! It was such a tasty meal to have this winter. I did a healing tablespoonful of sour cream instead of 1/2 cup, and it added just enough zing to the sauce! Will definitely be making this again (:

  22. Awesome flavours! Used a combination of mushrooms…..cremini, white and portabello. Unfortunately only had non fat yogurt and sauce separated a bit. Served with freshly chopped dill and grated Parmesan. Huge hit with the patrons 😉

  23. Had this for dinner and loved it. Had some left over so I browned some Italian sauasage, added it to the mushroom sauce and served it for breakfast on warm biscuits. I know it’s not vegetarian – but it was soooooo good.

  24. Easy and delicious. Next time I will cut back on the amount of yogurt it calls for. The tang from the yogurt was a bit too overwhelming.

  25. I prefer this to regular beef stroganoff. Delicious!

  26. Incredibly delicious!!! Served it with high fiber pasta….can’t stop eating it!

  27. This recipe was great! I made it for the first time tonight and tweaked it just a little by adding a splash of soy sauce and fish sauce for some extra umami flavour, and some chili flakes and cayenne for a little bit of heat. So good!

  28. This is soooooo good and easy, even for weeknights. I just wish I had doubled the sauce for the amount of noodles.

  29. This was amazing! My husband and I throughly enjoyed it as we love mushrooms! Used the sour cream and followed recipe exactly except upped garlic and thyme as we also love them! On the rotation. Thank you!

  30. Delicious!!

  31. Easy, tasty and nice flavorful silky sauce

  32. This is a great recipe – very satisfying. Next time I’ll add some roasted red peppers for color, and use Marsala instead of white wine. Also, maybe cut back on the vegetable broth to make the sauce thicker. Baby Bella’s are the Iceburg lettuce of mushrooms, I’d use something more flavorful such as Shittakes, Oyster or wild mushrooms.I agree with with fresh ground pepper and Parmesan cheese as garnish.

  33. Really good! I only had a little yogurt on hand, but I’m glad because the recipe turned out tangy enough. Next time maybe I’ll do a little yogurt and add some heavy cream. I cooked the veggies for a looooong time, until the pan was almost dry. Used baby bellas; next time I’ll try a variety. You could vary the seasonings and type of wine and get lots of different combos, too. Thanks for the great recipe!

  34. Thank you so much. This was delicious and easy. I added a little more thyme, and I like the idea that someone else shared of adding peas.

  35. Delicious!! I’m slowly cutting meat out of my family’s diet. Beef stroganoff is one of my boyfriend’s favorite meals. He loved this vegetarian version. And my two year old loved it too. Lots of yummy noises tonight at the dinner table. Will definitely be making this again!