Mushroom stroganoff is the plant-based comfort food you need on your weeknight table. It’s full of creamy, meaty goodness without any meat. It’s easy to prepare and can be made all in one pot for minimal cleanup. Dinner will be on the table in just 30 minutes. While this dish is vegetarian, we’ve included instructions for how to make it vegan as well.
You can use whatever kind of mushrooms you like. We used a mix of shiitakes and baby portabella mushrooms, but any variety will do. You’ll love this dish if you enjoy beef stroganoff, but are looking to cut down on meat or just looking to change up your normal recipe. If you're feeling ambitious, try making your own egg noodles.
- 16 ounces egg noodles
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion (thinly sliced)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 cups mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons flour
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup white wine
- 1 tablespoon vegetable bouillon
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 cup heavy cream
- Optional: 1/4 cup chopped fresh parsley, 1/4 cup sour cream
Gather the ingredients.
Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid.
Meanwhile, add the olive oil and butter to a large sauté pan and heat on medium high heat until the butter has melted. Add the onions and salt and pepper and sauté until the onions are translucent, but not quite soft.
Remove the onions from the pan and set aside. Add the mushrooms and cook them on medium-high heat without stirring for 3 to 5 minutes or until golden brown. Then stir and continue to cook until they are softened and browned.
Add in the garlic, thyme, flour, onion powder, and paprika. Add the onions back to the pan. Stir to completely coat and combine. Sauté for another 3 minutes.
Pour in the white wine and deglaze the pan, scraping the bottom as it cooks.
Add the vegetable bouillon, a cup of pasta water, Worcestershire sauce, and bay leaf. Cook for another 5 minutes.
Add the heavy cream and stir. Cook for another 3 minutes, until everything is warmed through. Remove the bay leaf.
Add more salt and pepper to taste. Toss with the pasta and top with chopped parsley and a dollop of sour cream if you wish.
- To make this dish vegan, you can substitute the butter and heavy cream for vegan butter and full-fat coconut milk. You can use any regular pasta (like corkscrew or penne) in place of the egg noodles.
- To make this recipe truly vegetarian, replace the Worcestershire sauce with soy sauce to taste.
- Up the veggies by adding in a cup of frozen spinach when you add in the vegetable bouillon and water.
- If you don’t need to have this dish be vegetarian you can replace the vegetable bouillon with chicken or beef bouillon.