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.
“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
- 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
- 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.