This delicious mushroom stroganoff is a meatless version of the comfort food favorite. It’s hearty, creamy, savory, and quick and easy to make. So good no one will miss the meat!
What Makes This Recipe So Good
- This mushroom stroganoff gives you all the rich, hearty goodness of a traditional beef stroganoff, but without the meat. This is perfect for vegetarians or anyone just wanting to cut back on their meat consumption.
- The sour cream makes this sauce incredibly rich and creamy, and it pairs beautifully with the crisp browned mushrooms and al dente noodles. The whole dish is hearty and pleasing and totally perfect for cooler months.
- Our mushroom stroganoff recipe is naturally vegetarian, but it’s easy to make it vegan and/or gluten free if needed. You could also swap out the egg noodles for zoodles or mashed cauliflower if you’re watching your carbs.
Mushrooms – Any type of mushrooms will work for mushroom stroganoff, so pick your faves and get slicing! For a lot of delicious umami flavor, use a variety of mushroom types. Your blend can be as varied as you want, so long as you have 1 pound total.
Dry White Wine – If you’re not interested in cooking with alcohol, no problem. It adds an extra flavor to the sauce and helps deglaze the skillet, but you can substitute additional vegetable broth instead. The flavor won’t be quite the same, but it’ll still be delicious.
Egg Noodles – Common in stroganoff, egg noodles add a great texture to the dish. You could sub these with any type of noodle you choose, even zucchini noodles, or use mashed potatoes or cauliflower instead.
- If your mushroom stroganoff sauce is too thick for your preferences, add a little more vegetable broth to thin it back out. If it’s too thin, add a little more sour cream or let it simmer a little longer.
- Don’t overcrowd the skillet. If you have too many mushrooms to fit in the skillet comfortably at the same time, cook them all in batches. Otherwise they’ll end up uneven and rubbery.
- Remove the skillet from the heat before stirring in the sour cream. If the pan is too hot, the dairy can separate or curdle and you won’t get that beautifully creaminess you want in your mushroom stroganoff.
Try These Other Meatless Recipes, Too!
- Mushroom Risotto
- Best Ever Vegetarian Shepherd’s Pie
- 15-Minute Hearty Chickpea Soup
- Vegan Fried “Chicken” (Made with Tofu)
- Vegetarian Stuffed Mushrooms
- water to boil egg noodles
- salt to salt water
- 8 ounces dry egg noodles
- ¼ cup butter
- 1 large onion chopped
- 1 pound mushrooms sliced
- 4 cloves garlic minced
- ½ cup dry white wine
- 1 cup vegetable broth
- 1 ½ cups sour cream at room temperature
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- salt to taste
- pepper to taste
- Large pot
- Large, heavy skillet
- Medium bowl
- Small bowl
- In large pot over high heat, bring lightly salted water to boil. Add dry egg noodles to boiling water and cook approximately 7 minutes or until al dente. Remove pot from heat, drain water, and set noodles aside.
- While noodles boil, melt butter in large heavy skillet over medium heat. Once melted, add chopped onion and cook, stirring frequently, until onions soften.
- Raise heat under skillet to medium-high. Add sliced mushrooms and garlic cloves. Cook, stirring occasionally, until mushrooms are limp and browned. Transfer mushrooms and onions to medium bowl and set aside.
- Pour white wine into skillet to deglaze, scraping up any browned bits on bottom of skillet. Bring liquid to boil then lower heat to simmer and let liquid reduce by 50%.
- Once white wine has reduced, pour in vegetable broth. Bring liquid to boil again, then lower heat to simmer. Cook until mixture has reduced by 33%.
- In small bowl, stir together sour cream and flour, mixing well to eliminate any lumps or clumps of flour. Reduce heat to low and return mushrooms and onions to skillet. Remove skillet from heat to stir in sour cream mixture.
- Return skillet to burner. Continue cooking mixture over low heat until sauce thickens. Stir in parsley and season with salt and pepper to taste. Portion egg noodles into serving bowls and top with mushroom mixture. Serve warm.
- White Wine: If you don’t want to use wine, use additional vegetable broth to deglaze the skillet.
- Make it Dairy Free: Use dairy-free butter and dairy-free sour cream, full-fat coconut milk, or cashew cream.
- Make it Vegan: Use a vegan butter, vegan sour cream (or full-fat coconut milk), and noodles of choice.
- Make it Gluten Free: Use gluten-free all-purpose flour and gluten-free noodles.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.