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Easy Vegetarian Mushroom Stroganoff: A Weeknight Dinner Winner


Alrighty, if you're in the mood for some serious comfort food but want to keep it vegetarian, you're in for a treat with this Mushroom Stroganoff recipe. It's creamy, it's savory, and it's packed with delicious umami from earthy mushrooms. Plus, it's a vegetarian take on the classic stroganoff, making it a fantastic meal for both meat-eaters and vegetarians alike. Whether you're looking to impress at a dinner party or just whip up something cozy for a night in, this dish is going to be a hit. The best part? It's surprisingly easy to make, and you can tweak it with your favorite types of mushrooms or swap the dairy for alternatives if you want to make it vegan.

Let's dive in and whip up some stroganoff magic. This recipe is all about building layers of flavor from simple, fresh ingredients. From the aromatic onions and garlic to the rich and silky sauce amped up with a touch of white wine, every element in this dish plays a crucial role. And when it all comes together over a bed of perfectly cooked egg noodles, you'll wonder why you haven't been making this on the regular. So grab your apron, and let's get started on this creamy, dreamy Mushroom Stroganoff.


  • 1 pound wide egg noodles
  • 3 tablespoons butter, divided
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 pound baby bella mushrooms (feel free to mix it up with your favorite mushrooms)
  • 1/2 cup dry white wine
  • 1.5 cups vegetable stock
  • 1 tablespoon vegetarian Worcestershire sauce
  • 3 1/2 tablespoons flour
  • 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/2 cup plain Greek yogurt or light sour cream
  • Kosher salt and freshly cracked black pepper
  • Optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper


  1. Noodle Time: Start by getting your egg noodles cooking in a pot of boiling, generously-salted water, following the package instructions for al dente perfection.

  2. Onion & Mushroom Sauté: In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Toss in the onions and give them a good stir, sautéing for about 5 minutes until they start to soften and turn translucent. Then, throw in the remaining butter, minced garlic, and mushrooms, stirring everything together. Keep sautéing for 5-7 minutes until those mushrooms are beautifully cooked and tender.

  3. Wine Deglaze: Pour in the white wine to deglaze the pan, scraping up all the tasty brown bits from the bottom with a wooden spoon. Let it simmer for 3 minutes as the alcohol cooks off and the flavors meld.

  4. Thicken It Up: Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire sauce, and flour until smooth and lump-free. Pour this mixture into the pan, add the thyme, and stir well. Let it all simmer for another 5 minutes until it starts to thicken up nicely.

  5. Final Touches: Lower the heat and stir in the Greek yogurt or sour cream until the sauce is creamy and smooth. Taste and season with a good pinch of salt and pepper, adjusting to your preference.

  6. Serve It Up: Spoon that mushroomy, creamy goodness over a bed of egg noodles. If you're feeling fancy, top it with some freshly-grated Parmesan, a sprinkle of parsley, and a bit more black pepper.

And there you have it, a super comforting bowl of Mushroom Stroganoff that'll warm you from the inside out. It's a simple yet satisfying dish that's perfect for those days when you need a little extra coziness in your life. Enjoy!

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