Vegetarian Mushroom Stroganoff Recipe

Sometimes, vegetarians feel like they miss out on all of the fun. However, there are many ways to make typically meat-heavy dishes work for vegetarians, all while maintaining the same great taste and flavor. Take beef stroganoff, for example. It's a classic noodle dish made with beef — it's right in the name! Luckily, there are ways to get creative with stroganoff, and recipe developer Hayley MacLean came up with this alternate version that is just as filling but subs mushrooms for the meat. And guess what? You won't even miss the beef at all.

This vegetarian mushroom stroganoff would be great for a family dinner or dinner party, and it's plenty filling on its own. "I love that this recipe is creamy and comforting, but not heavy feeling," MacLean raves about this recipe. "It is perfect to serve on a cool Fall evening — especially a meatless Monday!" Not only does this recipe incorporate mushrooms — but it incorporates several varieties, making it incredibly flavorful and hearty. "The mushrooms in this give a great savory and umami flavor as well, and this time of year there are so many different kinds to choose from," MacLean explains. "For this, I chose button, cremini, shiitake, and some locally foraged chanterelles!" Keep reading to find out how to make this tasty recipe.

Gather the ingredients to make vegetarian mushroom stroganoff

The first step is to take a little trip to the grocery store. For starters, you will need some wide egg noodles and a few tablespoons of butter. Then, swing by the produce aisle and pick up a white onion, minced garlic, and mixed mushrooms. You will also need some dry white wine, vegetable stock, and Worcestershire sauce. While you're there, pick up some flour as well.

To add a little flavor, grab some paprika and fresh thyme. You will also need to get plain Greek yogurt, salt, and pepper. Complete your shopping list with some fresh parsley, and you're ready to get started on this recipe!

Cook the egg noodles and sauté the onions, mushrooms, and garlic

Ready to start cooking? Begin by taking out a pot and your noodles until they're al dente. Since the instructions will vary with each brand, be sure to follow the directions on the back of the box. "To check if the pasta is al dente, the best way is to just try it," MacLean shares. "Take a piece out of the water and cool it down enough to bite it. It should be tender with a slight bite still in the middle."

While the noodles cook, take out a large pan and throw in three tablespoons of butter. Turn the heat to medium-high and then add the onions. Cook them for about five minutes, or until they soften and become transluscent. Then, add the garlic and mushrooms and cook for another five to eight minutes. Towards the end of the cooking time, the mushrooms should get tender and start to caramelize.

Add the white wine and make the sauce

Now, it's time to take things up a notch and add your wine to the pan. "I love a good Pinot Gris for this, or a Sauvignon Blanc, both of [which] do not add too much sweetness to the dish and give the nice acidity you are looking for," MacLean suggests. Then, turn the heat down and let the mixture simmer for about three to five minutes. Be sure to scrape the brown bits from the bottom of the pan as you go. In the meantime, grab a large mixing bowl and throw in the vegetable broth, Worcestershire sauce, and flour. Whisk everything together until the mixture turns smooth.

Add vegetable broth mixture to the pan

By now, the wine should have been reduced by about half. This means you can add the vegetable broth mixture to the pan to add even more flavor and liquid for the noodles and veggies to soak up. At this time, you can also toss in the paprika and the thyme. Stir everything well to combine, and then let mixture simmer for an additional 10 minutes — this helps to lock in all of the flavor. If the mixture gets too thick, you can add a little more vegetable stock to thin it out.

Add the finishing touches, then serve and enjoy

Once your mushroom stroganoff is done simmering, remove the thyme springs and stir in the Greek yogurt and the rest of the butter. You can also sprinkle on some salt and pepper to taste. Pour the sauce over the egg noodles and serve immediately. To add another nice touch, garnish with fresh chopped parsley. "I would suggest serving this with a light green salad to bring a fresh element to the meal, and a glass of the chosen wine for cooking to match flavors," MacLean notes. "Make sure to have some extra lemon halves on hand, a fresh squeeze of lemon juice gives a little extra brightness!" We hope you enjoy this vegetarian mushroom stroganoff — you may even like it better than traditional beef stroganoff!

Vegetarian Mushroom Stroganoff Recipe
5 from 43 ratings
There are many ways to get creative with stroganoff, and recipe developer Hayley MacLean came up with this version that deliciously subs mushrooms for the meat.
Prep Time
Cook Time
vegetarian mushroom stroganoff in bowl
Total time: 40 minutes
  • 1 pound wide egg noodles
  • 4 tablespoons butter, divided
  • 1 medium white onion, chopped
  • 2 cloves garlic minced
  • 1 pound mixed mushrooms, sliced
  • ½ cup dry white wine
  • 1 ½ cups vegetable stock
  • 1 tablespoons Worcestershire sauce
  • 3 tablespoons flour
  • ½ teaspoon paprika
  • 3 sprigs fresh thyme
  • ½ cup plain Greek yogurt
  • salt, to taste
  • pepper, to taste
  • fresh parsley, chopped
  1. Cook the egg noodles to al dente, following the package instructions.
  2. In a large pan, melt 3 tablespoons of butter over medium-high heat. Add the onions and cook for 5 minutes, until softened. Add the garlic and mushrooms, and cook for an additional 5 to 8 minutes, until the mushrooms are tender and beginning to caramelize.
  3. Add the white wine and simmer for 3 to 5 minutes, scraping the brown bits from the bottom of the pan.
  4. In a large mixing bowl, whisk together the vegetable broth, Worcestershire sauce, and flour until smooth.
  5. When the wine has reduced by about half, add the vegetable broth mixture into the large pan along with the paprika and thyme. Stir to combine and simmer for another 10 minutes. If the mixture thickens too much, add a bit more vegetable stock to thin out.
  6. Remove the thyme sprigs and stir in the Greek yogurt and the remaining 1 tablespoon of butter. Add salt and pepper to taste.
  7. Serve immediately over the egg noodles, garnished with fresh chopped parsley.
Calories per Serving 443
Total Fat 12.7 g
Saturated Fat 6.6 g
Trans Fat 0.4 g
Cholesterol 87.0 mg
Total Carbohydrates 64.5 g
Dietary Fiber 4.3 g
Total Sugars 5.1 g
Sodium 680.3 mg
Protein 15.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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