Description
This one-pot Vegetarian Mushroom Stroganoff is a lighter, healthier take on the classic comfort dish. Featuring sautéed cremini mushrooms and onions in a creamy thyme-infused sauce, this easy weeknight dinner is cozy and packed with flavor. It can also be made dairy-free and vegan by simple substitutions, making it a versatile family favorite.
Ingredients
Vegetables and Aromatics
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Liquids and Oils
- 3 tablespoons extra virgin olive oil, divided
- 3½ cups vegetable broth
- ½ cup milk
Dry Ingredients
- 3 tablespoons all purpose flour
- 7 oz dried broad egg noodles
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Garnishes
- Parmesan cheese (for garnish)
- Chopped flat-leaf parsley (optional)
Instructions
- Sauté onion: Heat 1 tablespoon of the olive oil in a large skillet or pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until the edges turn golden, about 5 minutes.
- Add mushrooms: Add another tablespoon of olive oil along with the sliced cremini mushrooms. Sauté until the mushrooms are golden brown and all their liquid has evaporated, approximately 8 minutes.
- Build sauce: Lower the heat to medium and add the remaining tablespoon of olive oil, minced garlic, and fresh thyme leaves. Cook while stirring frequently until garlic becomes fragrant, about 1 to 2 minutes. Sprinkle in the flour and stir thoroughly to coat the vegetables evenly. Gradually pour in the vegetable broth while stirring vigorously to prevent lumps and scrape up any browned bits from the bottom of the pan.
- Cook noodles: Bring the mixture to a boil, then add the dried broad egg noodles. Gently stir to coat the noodles in the liquid evenly. Cook for 4 minutes, then add the milk. Continue cooking and stirring occasionally until noodles are al dente, about another 4 minutes. If the sauce looks too dry, add a splash more vegetable broth as needed and stir gently to avoid breaking the noodles.
- Season and serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve the stroganoff hot, garnished with freshly grated Parmesan cheese and optionally chopped flat-leaf parsley.
Notes
- Note 1: Fresh thyme adds a fragrant herbal note to the stroganoff; dried thyme can be used but reduce amount to 1 teaspoon.
- Note 2: Vegetable broth can be homemade or store-bought; low sodium is preferred to control saltiness.
- Note 3: Broad egg noodles are traditional but you can substitute with wide pasta like pappardelle or fettuccine.
- Note 4: To make this recipe vegan, substitute milk with plant-based milk (like almond or oat) and omit or use vegan Parmesan cheese alternatives.
- Note 5: Parmesan cheese garnish adds a savory umami finish but can be omitted for dairy-free diets.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
