Name: Vegetarian Mushroom Stroganoff Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Russian-inspired
Ingredients: 1 large yellow onion, diced (about 2 cups); 1 lb cremini mushrooms, sliced; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 3 tablespoons extra virgin olive oil, divided; 3½ cups vegetable broth; ½ cup milk; 3 tablespoons all purpose flour; 7 oz dried broad egg noodles; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; Parmesan cheese (for garnish); Chopped flat-leaf parsley (optional)

Jump to Recipe· 4.1 from 13 reviews

If you’re searching for a comforting dinner that’s both satisfying and packed with flavor, this Vegetarian Mushroom Stroganoff Recipe is an absolute must-try. It takes the classic stroganoff to a lighter, healthier place without sacrificing any of the warmth and creaminess you love. With earthy cremini mushrooms, fragrant thyme, and tender broad egg noodles swimming in a luscious sauce, this dish feels like a cozy hug on a plate. Perfect for weeknight meals and easily adaptable to dairy-free or vegan diets, it’s one of those recipes your whole family will keep asking for again and again.

Ingredients You’ll Need

The image shows a white cooking pot filled with sautéed sliced mushrooms and small diced onions, golden brown with a slightly shiny texture, mixed with fresh green herb pieces. In the center, a mound of white flour rests on top of the mushrooms and onions, waiting to be stirred in. The pot is placed on a white marbled surface, with soft light casting gentle shadows and highlights. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Vegetarian Mushroom Stroganoff Recipe may be simple, but they come together to create a wonderfully balanced dish with rich flavor, delightful textures, and inviting colors. Each component plays a vital role in delivering that classic creamy texture and heartiness.

Extra virgin olive oil (3 tablespoons, divided): Adds a fruity richness and helps sauté the vegetables perfectly without overpowering the delicate mushroom flavors.
Large yellow onion (1, diced): Provides sweetness and depth once caramelized, giving the sauce a beautiful base.
Cremini mushrooms (1 lb, sliced): Earthy, meaty, and the star of the dish; they soak up all the savory goodness while adding a tender bite.
Garlic cloves (3, minced): Infuses the sauce with a wonderful aroma and subtle spice that wakes up your palate.
Fresh thyme leaves (1 tablespoon): Brings bright, herbal notes that balance the richness of the stroganoff.
All-purpose flour (3 tablespoons): Acts as the thickening agent to create that signature creamy consistency in the sauce.
Vegetable broth (3½ cups): Serves as the flavorful liquid foundation, ensuring every bite is juicy and tasty.
Fine sea salt (½ teaspoon): Enhances and rounds out all the flavors in the dish.
Freshly ground black pepper (¼ teaspoon): Adds a gentle heat and complexity.
Dried broad egg noodles (7 oz): Delightfully chewy pasta that soaks up the stroganoff sauce beautifully—feel free to swap for a vegan noodle if desired.
Milk (½ cup): Adds creaminess and smoothness to the sauce; plant-based milk works great for a dairy-free version.
Parmesan cheese (for garnish): A salty, nutty finish that makes the dish truly irresistible; vegan alternatives work perfectly too.
Chopped flat-leaf parsley (optional garnish): Adds freshness and a pop of vibrant green color.

How to Make Vegetarian Mushroom Stroganoff Recipe

Step 1: Sauté the Onion

Start by heating 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Toss in the diced onion and let it sauté gently until it turns golden at the edges, about 5 minutes. This step builds a flavorful base that’s sweet and slightly caramelized, setting the stage for the mushrooms to shine.

Step 2: Cook the Mushrooms

Add another tablespoon of olive oil to the pan, then stir in the sliced cremini mushrooms. Sauté the mushrooms until they turn a deep golden brown and release their moisture, about 8 minutes. This step intensifies their earthy goodness and ensures the sauce won’t turn watery.

Step 3: Build the Sauce

Turn the heat down to medium and add the last tablespoon of oil, along with the minced garlic and fresh thyme leaves. Cook, stirring frequently, until the garlic becomes fragrant—usually around 1 to 2 minutes. Next, sprinkle the flour over the vegetables, stirring constantly to coat everything well. Slowly pour in the vegetable broth while stirring vigorously to avoid lumps, scraping up any brown bits stuck to the pan. The mixture will start to thicken and develop into a luscious sauce.

Step 4: Cook the Noodles

Bring the mixture to a gentle boil, then add the dried broad egg noodles. Stir carefully to ensure the noodles are evenly submerged in the liquid. Let them cook for 4 minutes before adding the milk, which enriches the sauce even further. Continue cooking for about another 4 minutes, stirring occasionally but gently to prevent the noodles from breaking. If the sauce looks too dry at any point, splash in a little more vegetable broth to keep things creamy and silky.

Step 5: Season and Serve

Give your stroganoff a final taste and adjust seasoning with more salt and pepper if needed. Before serving, sprinkle grated Parmesan cheese on top and optionally add some fresh chopped parsley for a burst of color and freshness. Serve immediately while steaming hot and enjoy!

How to Serve Vegetarian Mushroom Stroganoff Recipe

The image shows a close-up of pasta with a creamy brown sauce mixed with sliced mushrooms. The pasta is broad, flat, and twisted in parts, with a smooth texture, and has a warm yellow color. The sauce coats the pasta and mushrooms evenly, giving a shiny and slightly thick look. Small pieces of finely chopped green herbs are sprinkled on top, adding a fresh touch of color. The dish is served on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding Parmesan cheese is a classic finishing touch that adds a salty, nutty flavor and enhances the creamy texture of your stroganoff. If you’re making this vegan or dairy-free, a sprinkle of nutritional yeast or a vegan cheese works beautifully. Fresh chopped parsley adds a lovely vibrant green color and a fresh herbal note that brightens each bite.

Side Dishes

This stroganoff is a hearty, complete meal on its own thanks to the noodles and mushrooms, but if you want to round out the plate, consider serving it with a crisp green salad or steamed vegetables like green beans or broccoli. Crusty bread is also fantastic for soaking up any leftover sauce.

Creative Ways to Present

For a fun twist, try serving your Vegetarian Mushroom Stroganoff Recipe over mashed potatoes or creamy polenta instead of noodles. You could also spoon it into hollowed-out baked potatoes for a comforting presentation. Don’t be afraid to get creative—the creamy sauce pairs well with many cozy bases!

Make Ahead and Storage

Storing Leftovers

This Vegetarian Mushroom Stroganoff Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making leftovers just as delicious—if not better! Just give it a good stir before reheating to redistribute the sauce.

Freezing

If you’d like to freeze leftovers, transfer the stroganoff into a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove to keep the noodles tender.

Reheating

For best results, reheat your stroganoff on the stove over low-medium heat, stirring often. Add a splash of vegetable broth or milk if the sauce feels too thick after refrigeration. Avoid microwaving if possible, as it can make the noodles tougher, but it’ll work in a pinch—just try heating in short intervals and stirring well.

FAQs

Can I use other mushrooms for this recipe?

Absolutely! While cremini mushrooms give a lovely earthy flavor, you can mix in button, shiitake, or even portobello mushrooms depending on what you have on hand. Each variety adds its own unique texture and taste.

Is it possible to make this stroganoff vegan?

Yes, it’s very easy to make vegan! Simply swap the milk for a plant-based alternative like oat or almond milk and use a vegan Parmesan-style cheese or nutritional yeast for garnish.

Can I prepare this recipe ahead of time for a weeknight dinner?

You can prep several elements beforehand, like slicing mushrooms and dicing the onion, but for best texture, it’s ideal to cook the noodles fresh. The sauce can be made ahead and reheated with the noodles added at the last minute.

What kind of noodles work best in this Vegetarian Mushroom Stroganoff Recipe?

Broad egg noodles are traditional and perfect for soaking up the sauce, but you can also use pappardelle, fettuccine, or any wide pasta. If you want a gluten-free option, try a sturdy gluten-free pasta or even spiralized vegetables for a low-carb twist.

Can I add other vegetables to this dish?

Definitely! Spinach, peas, or roasted red peppers can add extra color and nutrition. Just stir them in near the end of cooking so they stay fresh and vibrant.

Final Thoughts

This Vegetarian Mushroom Stroganoff Recipe is a heartfelt tribute to cozy, comforting food that’s easy to prepare and utterly delicious. Whether you’re cooking for yourself, family, or friends, it’s the kind of meal that brings everyone together with warm smiles and full bellies. Give it a try—it might just become your new favorite weeknight dinner!