Hearty? Check. Creamy? Check. Delicious and filling? Double check. This Mushroom Stroganoff recipe does it all, and then some! Whip up this 30-minute dish for a vegetarian meal everyone will love.
Get your mushrooms ready and start slicing, because you are definitely going to want to get a taste of mushroom stroganoff. This recipe features lots of spices, onion, and bouillon and is made complete with a creamy stroganoff sauce. It all sits atop a fluffy bed of egg noodles for a savory comfort dish that you won’t want to miss!
This is one of my favorite dishes to make when I need something that’s relatively simple but truly packs a punch. Each filling bite provides loads of flavor, so I’d say it does its job.
The entire shebang takes around 30 minutes of prepping and cooking, making it a relatively quick dish to prepare on even the busiest of weeknights.
Reader rating
“Best. Meal. Ever. I am so happy I made this dish. It’s a keeper and I will brag about it to my friends (and share the recipe, of course)!” —Julia
Ingredients in mushroom stroganoff
The magic of this mushroom stroganoff recipe happens with loads of mushrooms, a good amount of garlic and onion, flour, white wine, and a few more ingredients. The end result? Thick and creamy mushroom sauce on top of a yummy bed of egg noodles!
- Egg Noodles: We’ll start with 8oz of wide egg noodles. It’s not stroganoff without this type of pasta!
- Flavor Base: Lay down a delicious base of sautéed onion, garlic, and thyme.
- Mushrooms: As for the mushrooms themselves, you will need 4 heaping cups (about 12 oz). You can use button, shiitake, baby bella, or a mixture (learn about different types of mushrooms here!).
- Flour: Next, you will need 2 tbsp of all-purpose flour to thicken up the sauce.
- Wine: Include ½ cup of dry white wine. This will deglaze our pan, incorporating all the tasty bits that are stuck onto the pan back into our sauce!
- Bouillon: 1 tablespoon of vegetable bouillon (or 3 stock cubes) will add major flavor without watering things down.
- Mustard: Include 1 tsp of Dijon mustard for a pop of zing.
- Greek Yogurt: Finish it off with ½ cup of plain Greek yogurt, which makes this stroganoff creamy and delish!
How to make vegetarian stroganoff
Whipping up veggie stroganoff is as easy as creating your favorite pasta dish. The steps are quite similar! We’ll begin by boiling the noodles, followed by cooking the onion and mushrooms. Then, we’ll create the sauce before combining it all together!
Step 1: Cook the noodles
Cook the egg noodles according to the instructions on the package. Reserve 1 cup of the pasta water after cooking, and strain out the rest of the water. Cover the noodles to stay warm.
Step 2: Prep the onion, garlic, and thyme
Meanwhile, heat the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onion is soft and translucent, about 5 minutes.
Step 3: Cook the mushrooms
Roughly chop or slice the mushrooms, and then add them to the pan. Continue cooking, stirring occasionally, until the moisture is released from the mushrooms and has evaporated, about 10 minutes.
Step 4: Get saucy
Sprinkle flour over the mushroom mixture, stirring to coat everything. Add the wine, gently scraping the bottom of the pan to incorporate all of the tasty flavors that may be stuck on the pan back into the sauce. Add the bouillon, 1 cup of reserved pasta water, and mustard, stirring to combine.
Step 5: Serve and enjoy
Remove from the heat and stir in the yogurt. Portion the egg noodles into serving bowls, topping with the mushroom sauce. Serve warm, topped with parsley, salt, and pepper.
storing Mushroom Stroganoff
I always have leftovers, which is great because it tastes arguably better the second day! Probably because those flavors really begin to set in and mix together. If storing, do so by storing in a sealed container in the refrigerator. Reheat by warming on the stove or in the microwave. Enjoy within 3-4 days.
More Entrées to Try this week
Need to plan out the rest of your meals for this week? Here are some tasty ideas. You read that third one correctly – they are carrot hot dogs (and they’re delicious)!
- Portobello Mushroom Gyros
- Coconut Kidney Bean Curry
- Carrot Hot Dogs
- Asparagus Pizza with Burrata and Arugula
Ingredients
- 8 oz wide egg noodles 226 g
- 2 Tbsp olive oil 30 mL
- 1 small white onion diced
- 3 cloves garlic minced
- 1 Tbsp fresh thyme leaves roughly chopped
- 4 heaping cups mixed mushrooms about 12 oz, 240 g, button, shiitake, or baby bella are all great
- 2 Tbsp all purpose flour
- ½ cup dry white wine 120 mL
- 1 Tbsp vegetable bouillon or 3 bouillon cubes
- 1 tsp Dijon mustard 5 g
- ½ cup plain Greek yogurt can sub dairy-free, 100 g
Instructions
- Pasta: Cook egg noodles according to instructions on the package. Reserve 1 cup of the pasta water after cooking, and strain out the rest of the water. Cover noodles to stay warm.
- Flavor Base: Meanwhile, heat oil in a large saute pan over medium heat. Add onion, garlic, and thyme. Cook until onion is soft and translucent, about 5 minutes.
- Mushrooms: Roughly chop or slice the mushrooms, then add them to the pan. Continue cooking, stirring occasionally, until the moisture released from the mushrooms has evaporated, about 10 minutes.
- Get Saucy: Sprinkle flour over the mushroom mixture, stirring to coat everything. Add the wine, gently scraping the bottom of the pan to incorporate all the tasty flavors into the sauce. Add the bouillon, 1 cup of reserved pasta water, and mustard, stirring to combine.
- Serve: Remove from heat and stir in yogurt. Portion egg noodles into serving bowls, topping with mushroom sauce. Serve warm, topped with parsley, salt, and pepper.
Melanie Mollo says
Made this without the bullion and substituted low sodium vegetable stock instead to reduce sodium substantially. DELICIOUS! Thank you!
Pinky Pincus says
Hi. What is the source of the protein in this recipe? Thanks.
Sarah says
The mushrooms! 😀
Sus says
My husband and I loved it. He can be picky and he thought it was good. Similar to the taste of a recipe he used to use from Diet for a Small Planet. I liked this much more. Used some lions mane mushrooms!
Sarah says
So happy to hear it, Sus! 😀
Julia p says
Best. Meal. Ever.
We got home late from our son’s delayed baseball game but I was determined to make a healthy dinner and NOT get fast food on the drive home.
This meal was incredible. Full disclosure: I didn’t have Greek yogurt so I used sour cream, but every flavor sang without overpowering the dish. A hint of thyme. A hint of wine. A hint of every single flavor enhanced beautifully.
I made my own homemade whole wheat egg pasta which seriously topped it off. My son does NOT like mushrooms but ate five giant bites off of my plate with just the sauce because he was dying over how great it all smelled.
I am so happy I made this dish. It’s a keeper and I will brag about it to my friends (and share the recipe, of course)!
Sarah says
I’m so happy to hear this, Julia! Thanks for letting us know how it went! 😀
Susan says
This was amazing! Thx Sarah. 🙂
Elsie says
A great dish for something easy and quick. My husband loves it. So do I!
Julia says
This is delicious – I like it better than beef stroganoff! The flavors are great and it’s healthier! Thanks for sharing it.
Steven good says
One of our guests hates Mushrooms 🙁 so I am planning to make this with Extra Firm Tofu instead! I’m guessing I should prep the Tofu similarly to your tofu taco soup method (which was also very good!)
p.s. I love everything about this site! The functionality to scale recipes is such a nice feature!
Sarah Bond says
So happy to hear you’re liking the site! Yes I would do in similarly to our taco soup. You might try adding a bit more flavor to compensate for the lack of mushroom flavor (that’s a savory flavor, so miso, soy sauce, or tamari would work well).