Cremini mushrooms simmered in a smoky, creamy sauce—Mushroom Stroganoff is an easy, comforting vegetarian dish that can be on the table in about 30 minutes.
Whether you’re vegetarian or simply love mushrooms, this dish highlights their rich, savory character. If you want a meat-free take on the classic beef stroganoff, this recipe swaps the beef for a generous mound of mushrooms while preserving the familiar, flavorful sauce.
The recipe is straightforward and comes together quickly, with minimal fuss and plenty of comforting flavor.
How to make it
Begin by bringing a large pot of well-salted water to a boil for the pasta.
Prep the mushrooms and onion. Cremini mushrooms are a great choice for their meaty texture, but a mix of varieties will add extra depth. Halve or quarter the mushrooms so you get substantial, satisfying bites in the finished dish.
Heat a large skillet over medium heat and melt some butter. Add the mushrooms, season generously with sea salt and black pepper, and cook for 8–10 minutes until they release moisture and begin to brown.
Remove the browned mushrooms from the skillet. Add a little more butter, then sauté the sliced onion and crushed garlic for about 5 minutes until softened and fragrant.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the pan; these add flavor.
Allow the wine to reduce by about half. Stir in the flour until well combined, then add the mushroom stock along with thyme sprigs, smoked paprika and Dijon mustard.
Bring the sauce up to a boil over medium-high heat, then reduce to a gentle simmer. Stir occasionally until the sauce thickens.
Temper the sour cream by whisking a few tablespoons of hot sauce liquid into it, then stir the sour cream into the skillet until fully incorporated. Return the mushrooms to the sauce and warm through.
Discard the thyme stems, then serve the stroganoff over buttered egg noodles or your favorite starch. Finish with chopped parsley or chives for a bright garnish.
Are you on Pinterest? Follow the creator for more fresh and tasty recipe ideas.
More recipes you’ll love!
If you enjoy this mushroom stroganoff, try other comforting vegetarian dishes for variety and inspiration.
-
Mushroom Bourguignon (Mushrooms Burgundy)
-
Mushroom Omelette
-
Lentil Casserole
-
Red Lentil Curry
If you make this recipe, we’d love to see it—tag the creator on Instagram. If you enjoyed it, please rate the recipe below.
Print Recipe
Mushroom Stroganoff
Equipment
Ingredients:
- 8 oz egg noodle pasta
- 3 Tablespoons butter – divided
- 1.5 pounds cremini mushrooms – halved or quartered
- 1 onion – sliced
- 3 cloves garlic – crushed
- 1/2 cup dry white wine
- 1.5 cups mushroom stock
- 2 Tablespoons flour
- 1/2 cup sour cream – or Greek yogurt
- 2-3 sprigs thyme
- 2 teaspoon dijon mustard
- 1 teaspoon smoked paprika
- chopped fresh parsley or chives
- sea salt & black pepper
Instructions
- Cook the egg noodles in a large pot of well-salted water according to package directions. Drain, then toss with butter and a pinch of salt and pepper.
- Melt butter in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook until browned. Remove from the skillet and set aside.
- Add the remaining butter to the skillet, then sauté the sliced onion and crushed garlic until tender.
- Pour in the wine and deglaze the pan, scraping up any browned bits.
- Whisk the flour into the mushroom stock, then add the mixture to the skillet along with the mushrooms, thyme sprigs, Dijon mustard and smoked paprika.
- Temper the sour cream by stirring a few tablespoons of hot sauce liquid into it, then stir the sour cream into the sauce until smooth.
- Season the sauce with sea salt and ground pepper. Serve over buttered noodles.
- Garnish with chopped parsley or chives.
Nutrition
*Nutritional information is calculated by online tools and may not be 100% accurate.