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A plate of pasta topped with creamy mushroom stroganoff and herbs, surrounded by cut mushrooms and glasses of pink beverage on a red background.
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4.88 from 8 ratings

Creamy Mushroom Stroganoff Recipe (Vegetarian)

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Pastas
Cuisine: American, German, Russian
Diet: Halal, Hindu, Kosher, Vegetarian
Keyword: mushroom stroganoff, stroganoff, vegan stroganoff, vegetarian stroganoff
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Christmas, Easter, Valentine's Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    A frying pan on a red surface holds chopped onions, minced garlic, and herbs ready to create a delightful mushroom stroganoff.
  • 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.
    A frying pan holds the beginnings of a delicious mushroom stroganoff, with sliced mushrooms and onions set against a vibrant red background.
  • 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.
    A skillet with chopped mushrooms and onions, all ready for a delicious mushroom stroganoff, topped with a heap of flour, on a red background.
  • 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.
    A bowl of pasta topped with creamy mushroom stroganoff sauce, garnished with parsley. A fork rests on the edge, surrounded by mushrooms and glasses on a red surface.

Notes

Storage: Store the pasta in a sealed container in the refrigerator. Reheat it by warming it on the stove or in the microwave. Enjoy within 3-4 days.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 50.8g | Protein: 13.5g | Fat: 11g | Saturated Fat: 2.4g | Cholesterol: 49mg | Sodium: 649mg | Potassium: 470mg | Fiber: 3.3g | Sugar: 4.7g | Calcium: 54mg | Iron: 5mg
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