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comfort food recipes creamy mushroom pasta creamy mushroom stroganoff easy mushroom pasta meatless stroganoff mushroom recipe mushroom stroganoff plant-based stroganoff vegan stroganoff vegetarian stroganoff weeknight dinner ideas

Creamy Mushroom Stroganoff (Vegetarian & Vegan-Friendly)

Name: Mushroom Stroganoff Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Russian-Inspired, Western
Ingredients: 8 oz wide egg noodles (or vegan pasta); 1 tbsp neutral oil (like canola or avocado oil); 8 oz cremini mushrooms, sliced (use a mix of shiitake, oyster, or portobello for depth); 1 small yellow onion, sliced; 3–4 cloves garlic, minced; ¼ tsp smoked paprika; ¼ tsp ground black pepper; 1 tbsp tamari or soy sauce; 1–2 sprigs thyme (or ⅛ tsp dried thyme); ¼ cup white cooking wine (or vegetable broth); 2 tbsp unsalted butter (or vegan butter); 2 tbsp all-purpose flour; 1 tsp Worcestershire sauce (or vegan alternative); 1½ cups vegetable broth, plus more if needed; ½ cup sour cream, Greek yogurt, or non-dairy yogurt; Salt and pepper, to taste; Fresh flat-leaf parsley; Grated Parmesan cheese (or vegan alternative)

If you’re craving a cozy, creamy, and flavor-packed dinner that’s quick to prepare, this Creamy Mushroom Stroganoff deserves a spot in your weekly meal rotation. Inspired by the traditional beef stroganoff, this vegetarian version swaps out meat for earthy mushrooms and a luscious, savory sauce that’s just as satisfying.

Each bite combines tender noodles with golden mushrooms simmered in a smoky, tangy sauce enriched with sour cream (or plant-based yogurt for a vegan version). It’s comfort food perfection — elegant enough for guests, simple enough for a busy weeknight.

Why You’ll Love This Recipe

Rich & Creamy Flavor: The sauce is velvety smooth with the perfect balance of tang and umami.
Quick Weeknight Meal: On the table in under 45 minutes!
Versatile: Easily veganized or customized with your favorite veggies.
Comfort Food Done Right: Cozy, satisfying, and full of homemade goodness.
Perfect for Leftovers: Tastes even better the next day.

Mushroom Stroganoff Recipe

Rated 5.0 stars by 1 users

Cuisine

Russian-Inspired, Western

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

510

This Creamy Mushroom Stroganoff is a comforting vegetarian twist on the classic Russian dish, made with sautéed mushrooms, onions, and a velvety sour cream sauce. Easy, hearty, and perfect for weeknights — ready in just 45 minutes!

Author:

Guiseppe

Ingredients

8 oz wide egg noodles (or vegan pasta)
1 tbsp neutral oil (like canola or avocado oil)
8 oz cremini mushrooms, sliced (use a mix of shiitake, oyster, or portobello for depth)
1 small yellow onion, sliced
3–4 cloves garlic, minced
¼ tsp smoked paprika
¼ tsp ground black pepper
1 tbsp tamari or soy sauce
1–2 sprigs thyme (or ⅛ tsp dried thyme)
¼ cup white cooking wine (or vegetable broth)
2 tbsp unsalted butter (or vegan butter)
2 tbsp all-purpose flour
1 tsp Worcestershire sauce (or vegan alternative)
1½ cups vegetable broth, plus more if needed
½ cup sour cream, Greek yogurt, or non-dairy yogurt
Salt and pepper, to taste

Optional Toppings:

Fresh flat-leaf parsley
Grated Parmesan cheese (or vegan alternative)

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Directions

Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, drizzle a bit of oil. Add the sliced onions and cook for 2 minutes. Add mushrooms and sauté for 8–10 minutes, stirring occasionally, until golden and tender.
Stir in garlic, smoked paprika, black pepper, tamari, and thyme. Cook for another 1–2 minutes until fragrant.
Pour in the white cooking wine (or broth) and allow it to simmer for 1–2 minutes to cook off the alcohol. Stir in the butter, then sprinkle in the flour and mix well until incorporated and slightly golden.
Slowly pour in vegetable broth and Worcestershire sauce, stirring continuously until the sauce thickens. Reduce heat to medium-low, then add sour cream or yogurt. Stir until smooth and creamy.
Season with salt and additional pepper as needed. If the sauce becomes too thick, add a splash of broth or water to reach your desired consistency.
Ladle the mushroom stroganoff over the cooked noodles. Garnish with fresh parsley and Parmesan, if desired.

Recipe Note

Serving Suggestions

Serve over buttered noodles, mashed potatoes, or rice.
Add a side of steamed broccoli or green peas for extra color and nutrition.
Pair with a crisp green salad or garlic bread for a complete meal.

Chef Tips

Mix it up: Use a blend of cremini, shiitake, or oyster mushrooms for more depth.
Boost umami: Stir in a teaspoon of miso paste or a sprinkle of nutritional yeast.
Make it vegan: Use dairy-free butter, broth, and yogurt alternatives.
Add greens: Toss in spinach or kale in the final minutes of cooking for extra nutrients.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: For longer storage, freeze up to 2 months. Thaw overnight before reheating.
Reheat: Warm on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.

Nutrition

Serving Size: 1 serving
per serving: Calories; 510

Amount/Serving % Daily Value

Carbs: 69 grams; 25%
Protein: 15 grams; 30%
Fat: 13 grams; 24%

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Creamy Mushroom Stroganoff (Vegetarian & Vegan-Friendly)

Why You’ll Love This Recipe

Mushroom Stroganoff Recipe

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Optional Toppings:

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