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!
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.
I added paprika and peas at the end :) such a hit !
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**
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.
How can I shrink this meal for one ??
Leave out the yogurt and this would be really solid
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.
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.
Good solid recipe. I added some tomato paste and soy sauce at the end to give the dish more of a savory note.
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!?