Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff is a comforting, creamy, and hearty dish that brings all the cozy vibes of classic stroganoff without the meat. Made with tender mushrooms, rich sour cream, and perfectly cooked egg noodles, this dish is a fantastic way to enjoy a plant-based meal that doesn’t sacrifice flavor. Whether you’re cooking for a weeknight dinner or serving guests, this recipe hits all the right notes with its depth of flavor and satisfying texture.

What You’ll Love About This Recipe

This Vegetarian Mushroom Stroganoff is full of umami from the mushrooms and a lovely smoky warmth thanks to paprika. It’s incredibly easy to make with simple ingredients you probably already have in your pantry. The egg noodles soak up the luscious sauce, making every bite a delight. Plus, it’s a one-pot wonder that cleans up quickly and can be ready in under 30 minutes. The addition of fresh parsley at the end adds a bright, fresh contrast to the creamy sauce. It’s perfect for anyone seeking a meatless meal that feels indulgent yet wholesome.

Ingredient Notes

• 12 oz egg noodles: These wide noodles are ideal for stroganoff because they hold the sauce beautifully. You can substitute with whole wheat or gluten-free noodles if you prefer.
• 2 tablespoons olive oil: Used to sauté the onions and mushrooms, olive oil adds a subtle fruitiness and helps develop flavor.
• 1 onion, diced: Yellow or white onions work well here, providing a sweet and savory base.
• 3 cloves garlic, minced: Garlic amps up the aroma and depth of the dish.
• 16 oz mushrooms, sliced: Cremini or white button mushrooms are perfect, but feel free to mix in shiitake or portobello for extra earthiness.
• 1 tablespoon soy sauce: This adds saltiness and enhances the umami taste. Use low-sodium soy sauce for a milder flavor.
• 1 teaspoon paprika: Sweet paprika adds that signature smoky warmth. Smoked paprika can be used for a deeper smoky flavor.
• 1 cup vegetable broth: Adds moisture and flavor to the sauce. Homemade or store-bought works just fine.
• 1 cup sour cream: Provides creaminess and tang. For a lighter option, you can substitute with Greek yogurt.
• Salt and pepper to taste: Essential for seasoning and balancing flavors.
• Fresh parsley for garnish: Adds a pop of color and fresh herbal brightness to finish the dish.

Must-Have Equipment

• Large pot: For boiling the egg noodles to al dente perfection.
• Large skillet or sauté pan: Essential for cooking the mushrooms and creating the sauce.
• Knife and cutting board: For prepping the onions, garlic, and mushrooms.
• Wooden spoon or spatula: To stir the ingredients while cooking without scratching your pan.
• Colander: To drain the cooked egg noodles.

Vegetarian Mushroom Stroganoff: From Prep to Plate

Step 1: Cook the Egg Noodles

Bring a large pot of salted water to a boil. Add the 12 oz of egg noodles and cook according to package instructions until just al dente. Drain well and set aside, reserving a little pasta water for the sauce if needed.

Step 2: Sauté the Aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8-10 minutes. This step is crucial as it intensifies their flavor.

Step 4: Build the Sauce

Stir in 1 tablespoon soy sauce and 1 teaspoon paprika, coating the mushrooms well. Pour in 1 cup vegetable broth and bring to a simmer. Let it reduce slightly for about 3-4 minutes.

Step 5: Add Creaminess

Lower the heat and stir in 1 cup sour cream until the sauce is creamy and smooth. Season with salt and pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Step 6: Combine and Serve

Add the cooked egg noodles to the skillet and toss gently to coat them in the mushroom sauce. Heat through for a minute or two. Serve hot, garnished with freshly chopped parsley.

Adaptations for Special Diets

• Gluten-Free: Swap egg noodles for gluten-free pasta or zucchini noodles for a low-carb twist.
• Dairy-Free: Use a plant-based sour cream alternative such as cashew cream or coconut yogurt.
• Low-Sodium: Use low-sodium soy sauce and vegetable broth, and reduce added salt.
• Extra Protein: Stir in cooked lentils or chickpeas for an added protein boost.

Steer Clear of These

When making this Vegetarian Mushroom Stroganoff, avoid overcrowding the pan when cooking mushrooms, as this causes them to steam rather than brown. Also, skip any cream or broth alternatives that contain gelatin or animal-derived ingredients to keep the recipe fully plant-based and consistent. Lastly, be cautious with overly salty soy sauces or broth, which can overpower the delicate mushroom flavor.

Prep Ahead & Store

You can prep the mushrooms and onions ahead of time by slicing and storing them in an airtight container in the fridge for up to 2 days. The sauce can be made in advance and reheated gently before adding the noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth to revive the creamy texture.

Ask the Chef

Can I use other types of mushrooms for this stroganoff?

Absolutely! Feel free to experiment with cremini, shiitake, portobello, or even oyster mushrooms. Mixing different varieties can add complexity and richness to the dish.

What’s the best way to get the mushrooms nicely browned?

Make sure your pan is hot before adding the mushrooms and avoid overcrowding them. Cook them in batches if needed to ensure they brown rather than steam.

Can I make this recipe vegan?

Yes! Simply replace the sour cream with a plant-based alternative like cashew cream or a dairy-free sour cream. Also, verify that your soy sauce and broth are vegan-friendly.

How can I add more texture to this dish?

Adding toasted nuts like walnuts or pine nuts as a garnish can introduce a delightful crunch. Alternatively, serving alongside Mushroom Rice or pairing with crispy Air Fryer Mushrooms can elevate the meal experience.

More Recipes You’ll Love

• Mushroom Rice – a fragrant, earthy side to complement your stroganoff.
• Air Fryer Mushrooms – crispy, flavorful mushrooms perfect for snacking or topping dishes.
• Briam Greek Vegetable Bake – a vibrant and healthy vegetable medley that pairs beautifully with creamy dishes.

Save & Share

Love this Vegetarian Mushroom Stroganoff? Be sure to save the recipe for your next cozy night in and share it with friends and family who appreciate rich, comforting meals without meat. Whether you’re hosting a dinner party or enjoying a quiet meal, this dish is sure to become a favorite in your recipe collection.

This recipe proves that a creamy, satisfying stroganoff doesn’t need to rely on meat to be delicious. The mushrooms deliver that hearty, umami-packed punch, while the sauce brings it all together in a velvety embrace. So grab your skillet, gather your ingredients, and get ready to enjoy a vegetarian classic that’s as comforting as it is flavorful.

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