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 (oh hey), or are going full-on vegan or vegetarian (oh hey, husband of mine), I’ve been getting more and more questions about how to make this classic comfort food sans-beef. And my answer?
Also? Totally delicious.
Seriously. I know people like to toss around the phrase “you won’t even miss the meat!” when vegeterian-izing some dishes, which, in my experience, seems to more often than not feel like wishful thinking. But as someone who downright loves beef stroganoff, and was served it more times than I can count growing up, I can honestly vouch that the mushrooms totally carry this recipe. And honestly, I now prefer it to the original…which bodes well for our omnivore-vegetarian household. ;)
So if you too have some nostalgic love for old-school stroganoff…but might err toward a vegetarian version for whatever reason nowadays…trust me. This is a recipe you’ve gotta try. ♡
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 the little “tienda” 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!
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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. Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious.
*Feel free to use whatever mushrooms you have available. A mixture of your faves would be great!
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!