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Hearty? Check. Creamy? Check. Delicious and filling? Double check. Our mushroom stroganoff recipe ticks all the boxes and then some! Whip up this 30-minute dish for a vegetarian meal that’s sure to win over even the toughest critics.
save this recipe!Your Go-To Comfort Dinner
Grab your mushrooms and get ready to slice and dice because you are definitely going to want to taste this mushroom stroganoff! Packed with savory, earthy aromatics, it’s all brought together with a creamy, dreamy sauce.
Everything sits atop a fluffy bed of egg noodles for a comfort dish you won’t want to miss! This is one of my favorite meals to make when I need something that’s relatively simple (and healthier) but packs a punch.
Each filling bite provides loads of flavor, so I’d say it does its job! Prepping and cooking the entire shebang takes around 30 minutes, making it a relatively quick dinner to prepare on even the busiest 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
Grab These Ingredients
The magic of this mushroom stroganoff recipe happens with just a few basic ingredients. Jump down to the recipe card for exact measurements!
- Egg Noodles: We’ll start with wide egg noodles. Stroganoff is not complete without this type of pasta!
- Flavor Base: Lay down a delicious sautéed onion, garlic, and thyme base.
- Mushrooms: For the mushrooms themselves, you can use button, shiitake, Baby Bella, or a mixture (learn about different types of mushrooms here!).
- Flour: Next, we’ll use all-purpose flour to thicken up the sauce.
- Wine: Include your favorite dry white wine (think sauvignon blanc, pinot grigio, or unoaked chardonnay). This will deglaze our pan, incorporating all the tasty bits stuck to the pan back into our sauce!
- Bouillon: Vegetable bouillon (or 3 stock cubes) adds major savory flavors.
- Mustard: Include just a touch of Dijon mustard for a little zing.
- Greek Yogurt: Finish it off with plain Greek yogurt to keep the sauce light and protein-packed (while also making this stroganoff creamy and delish!).
Making Mushrooms stroganoff Is Simple
Whipping up vegetarian stroganoff is as easy as creating your favorite pasta dish! This is only an overview of the steps. For the full printable recipe, jump to the recipe card.
Step 1: Cook The Noodles
Cook the egg noodles according to the package instructions, reserving a cup of the pasta water.
Step 2: Create The Flavor Base
Heat the oil in a large saute pan over medium heat. Add the onion, garlic, and thyme. Cook until the onion is soft and translucent.
Step 3: Cook The Mushrooms
Roughly chop or slice the mushrooms, then add them to the pan. Continue cooking until the moisture releases from the mushrooms and evaporates.
Step 4: Get Saucy
Sprinkle flour over the mushroom mixture, stirring to coat everything. Add the wine and deglaze the pan, then stir in the bouillon, reserved pasta water, and mustard.
Step 5: Serve And Enjoy
Remove the pan 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.
Recipe Tips
Taste As You Go: Taste and adjust the seasoning at each step. Mushrooms can absorb flavors quickly, so be sure to check for salt, pepper, and more thyme if you think the stroganoff needs it!
Protein Punch: If you want to make an even heartier mushroom stroganoff, you can add some plant-based protein, like chickpeas, lentils, or even vegan sausage crumbles.
Noodle Swap: If you’re not in the mood for egg noodles, try serving the stroganoff over rice, quinoa, or mashed potatoes for a different texture.
More Mushroom Meals
Creamy Mushroom Stroganoff Recipe (Vegetarian)
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 the package instructions. Reserve 1 cup of the pasta water after cooking, then strain out the rest of the water. Cover the noodles to stay warm.
- Flavor Base: 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 the yogurt. Portion egg noodles into serving bowls, topping with mushroom sauce. Serve warm, topped with parsley, salt, and pepper.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Made this without the bullion and substituted low sodium vegetable stock instead to reduce sodium substantially. DELICIOUS! Thank you!
Hi. What is the source of the protein in this recipe? Thanks.
The mushrooms! 😀
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!
So happy to hear it, Sus! 😀
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)!
I’m so happy to hear this, Julia! Thanks for letting us know how it went! 😀
This was amazing! Thx Sarah. 🙂
A great dish for something easy and quick. My husband loves it. So do I!
This is delicious – I like it better than beef stroganoff! The flavors are great and it’s healthier! Thanks for sharing it.
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!
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).
This one is in HEAVY rotation in my kitchen. Made it more than a few times and everyone loved it (including meat eaters in the family). Just like any other recipe on this site, it’s absolutely foolproof. The only time it didn’t turn out fabulous was when I decided to try fat free yogurt. Learn from my mistakes and don’t do it. Fat free yogurt will cause the sauce to separate. It’ll still taste good, but won’t look amazing.
I am SO happy to hear this, Vik! And thanks for letting everyone know the tip about the fat-free yogurt not working! Happy cooking 😀
Another hit!! We loved this stroganoff recipe. It was rich, creamy and didnt miss the meat at all. The varied mushrooms did the trick just fine. So much flavor’! So tasty. It’s another hit Sara!
So glad to hear it was a hit, Fred! 😀