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Satisfy your comfort food cravings with this vegetarian version of a classic, Mushroom Stroganoff! It’s a meatless masterpiece, showcasing browned mushrooms nestled in a rich cream sauce and served over egg noodles.
When you think of classic comfort food, what comes to mind? For me, it’s rich and creamy dishes, like chicken alfredo, truffle mac and cheese, and this delicious mushroom stroganoff.
Traditional stroganoff recipes are made with tender beef strips but it’s just as good without the meat. In this vegetarian mushroom stroganoff recipe, crisp-tender mushrooms are nestled in a white wine-infused cream sauce that’s bursting with crave-worthy earthy and umami flavors. Serve the mushroom masterpiece over egg noodles and dig in!
Recipe features
- A creamy, earthy, and comforting dish for cozy weeknight dinners that’s ready in 35 minutes or less.
- It’s packed with protein despite being meat-free, thanks to the hearty mushrooms and creamy Greek yogurt.
- From the meaty, flavorful mushrooms to the rich, creamy sauce, everything about this dish is downright delicious.
Ingredients
Mushrooms – I like using a medley of mushrooms in mushroom stroganoff, like white mushrooms, cremini mushrooms, and shiitake mushrooms. Any kind of firm and meaty variety with rich, earthy flavors will work well.
White wine – Just a splash of white wine is needed to deglaze the pan and give the sauce a bright and acidic flavor. Use a dry white wine, like Sauvignon Blanc or Pinot Grigio.
Vegetable broth – This is the savory liquid base of the stroganoff sauce. Beef broth also works if you’re not a vegetarian.
Soy sauce – Soy sauce + mushrooms = the perfect umami flavor profile for mushroom stroganoff! Worcestershire sauce also works well here, as long as the brand you’re using is vegetarian.
Seasonings – You need fresh thyme, salt, ground black pepper, and fresh parsley.
Plain Greek yogurt – Instead of traditional sour cream, I used Greek yogurt for the creamy, tangy element. It also boosts the protein content, adding about 5 grams of protein to the dish.
Egg noodles – Last but least, the noodles! Classic egg noodles are perfect here because they absorb the flavors of the sauce without becoming soggy. Feel free to swap these with another type of noodle or grain you like (I’ve included some serving suggestions for you below).
Instructions
Step 1: Cook the noodles. Bring a large pot of water to a boil. Cook the egg noodles according to the package instructions.
Step 2: Sauté the onions. Meanwhile, melt the butter in a large skillet over medium heat, then add the onions and cook until softened.
Step 3: Brown the mushrooms. Next, add more butter to the skillet, as well as the garlic and mushrooms. Sauté until the mushrooms are browned.
Step 4: Make the sauce. Pour the wine into the skillet and scrape the browned bits off the bottom. Whisk the vegetable broth, soy sauce, tomato paste, and flour in a bowl, then pour the mixture into the skillet. Add the thyme, salt, and pepper, then let the sauce simmer until it’s a bit thicker.
Step 5: Add the creamy components. Stir the Greek yogurt, parmesan, and parsley into the sauce. Taste and adjust the seasonings.
Step 6: Plate and serve. Divide the cooked egg noodles into bowls and spoon the mushroom stroganoff sauce over top. Garnish with parsley and/or parmesan, and enjoy!
Tips and FAQs
- Always use fresh mushrooms. I do not recommend making this recipe with canned mushrooms as the finished texture and flavor of the dish won’t be the same.
- Do your best to slice the mushrooms evenly so they all cook at the same time.
Tip
Use a skillet large enough to cook the mushrooms without crowding them. Overcrowding can lead to steamed, slimy mushrooms instead of browned, tender mushrooms. Cook them in batches if necessary.
Variations
- To make vegan mushroom stroganoff, use vegan butter, vegan sour cream or plain dairy free yogurt, and vegan parmesan. You can also swap the egg noodles for any of the options in the serving suggestions below.
- To make this recipe gluten free, make the sauce with tamari and gluten free flour, then serve with gluten free egg noodles (or another gluten free pasta or rice).
- Not into the white wine? Omit it from the recipe and use more vegetable or mushroom broth in its place.
- Stroganoff is traditionally served over a bed of egg noodles, but you can use pasta, rice, or mashed potatoes as a base. For a low carb version, try spiralized zucchini noodles, cauliflower rice, or mashed cauliflower.
- If you miss the meat, go ahead and transform this into a traditional beef stroganoff recipe by cooking thinly sliced beef strips or ground beef in the skillet before the aromatics/mushrooms.
- You can also sneak more vegetables into this dish, like spinach or kale.
Can you make mushroom stroganoff in advance?
Yes, you can make the sauce 1 or 2 days in advance, then gently reheat it in a skillet before serving. Cook the noodles just before serving to maintain their texture.
Can you make this in the slow cooker?
Sure! To do so, sauté the aromatics and mushrooms in a skillet before transferring them to the slow cooker. From there, combine the sauce ingredients in a bowl before pouring it and the seasonings into the slow cooker.
Cook on Low for 6 to 8 hours or on High for 3 to 4 hours (or until the sauce is as thick as you like). Stir in the Greek yogurt, parmesan, and parsley 30 minutes before the cooking time is up.
What goes well with stroganoff?
I like serving this hearty dish with a nourishing kale salad and simple steamed vegetables on the side, like broccoli. Don’t forget a side of crusty bread or vegan garlic bread to soak up the sauce!
Storage
Refrigerator: Once the leftovers are cool, transfer them to an airtight container and store them in the fridge for 3 to 4 days. I don’t recommend freezing mushroom stroganoff because the pasta and sauce lose their decadence after thawing.
Reheating: The best way to reheat stroganoff leftovers is on the stovetop or in the microwave, adding a little extra broth or water to restore the sauce’s creamy consistency.
More creamy mushroom recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Mushroom Stroganoff
Satisfy your comfort food cravings with this vegetarian version of a classic, Mushroom Stroganoff! It’s a meatless masterpiece, showcasing browned mushrooms nestled in a rich cream sauce and served over egg noodles.
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Instructions
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Fill a large pot with water and bring to a boil. While the water is heating, start making the stroganoff.
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Melt 1 tablespoon of butter in a large skillet over medium heat. Add onions and sauté until softened, about 5 minutes. Add the remaining tablespoon of butter and add the garlic and mushrooms, and stir to combine. Sauté for an additional 5-7 minutes, until the mushrooms are cooked and have shrunk slightly in size.
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Add the 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 4 minutes.
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In a separate bowl, whisk the vegetable broth, soy sauce, tomato paste, and flour together until smooth. At this point, start cooking the egg noodles according to the package instructions.
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Pour the vegetable stock mixture into the pan and stir to combine. Then add the thyme, salt, and pepper. Let the mixture simmer for 5-8 minutes, stirring occasionally, until slightly thickened.
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Next, add in the Greek yogurt into the sauce. Then, add in the parsley and grated parmesan and stir until everything is combined. Taste and adjust seasonings as needed (more salt, pepper, and thyme). Continue simmering for 3-5 minutes.
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Divide the cooked noodles into bowls or plates, then serve the mushroom stroganoff overtop. Garnish with additional parsley and/or parmesan and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 413kcal | Carbohydrates: 58g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1462mg | Potassium: 786mg | Fiber: 4g | Sugar: 7g | Vitamin A: 618IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mg