Creamy Mushroom Stroganoff Recipe (Easy Vegetarian Comfort Food)

If you're craving a cozy, satisfying dinner that's packed with savory flavor, this creamy mushroom stroganoff is a recipe worth adding to your weekly rotation. Made with golden sautéed mushrooms, tender onions, garlic, thyme, and a rich sour cream sauce, it's a comforting vegetarian twist on classic stroganoff.

The sauce combines vegetable broth, a touch of white cooking wine, tamari, and Worcestershire sauce for a delicious balance of earthy, savory, and tangy flavors. Served over wide egg noodles, every bite is creamy, hearty, and satisfying.

Best of all, this easy mushroom stroganoff comes together in about 45 minutes, making it ideal for a weeknight dinner, a meatless Monday meal, or a comforting dish to share.

Why You'll Love This Mushroom Stroganoff

Rich and creamy sauce: Sour cream or yogurt creates a smooth, tangy sauce that coats the noodles and mushrooms beautifully.

Deep, savory mushroom flavor: Golden cremini mushrooms, garlic, tamari, thyme, and Worcestershire sauce give this meat-free dish plenty of umami.

Simple ingredients: You can find most of the ingredients at a regular grocery store, and the recipe doesn't require complicated techniques.

Easy to customize: Use different mushrooms, add leafy greens, or substitute dairy-free ingredients to suit your preferences.

Perfect comfort food: Served over wide noodles, this stroganoff makes a warming, satisfying dinner without the need for meat.

Mushroom Stroganoff Recipe

Guiseppe

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Calories

510

Cuisine

Russian-Inspired, Western

Category

Main Dish, Comfort Food, Vegetarian

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!

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)

Directions

1. 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.
2. 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.
3. Stir in garlic, smoked paprika, black pepper, tamari, and thyme. Cook for another 1–2 minutes until fragrant.
4. 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.
5. 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.
6. 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.
7. Ladle the mushroom stroganoff over the cooked noodles. Garnish with fresh parsley and Parmesan, if desired.