Do you enjoy stroganoff but want something without meat? This vegetarian mushroom stroganoff recipe is going to be that one meal you make that meat eaters won't even think about being vegetarian. Mushrooms offer a rich earthy flavor and the meaty texture you want for comfort food. With the addition of a creamy sauce, rich seasonings from thyme and garlic, you'll fall in love with this complex but oh, so simple, meal.
Rich Vegetarian Mushroom Stroganoff Recipe
I will never forget the first time I attempted making stroganoff. My husband won't let me live it down either. Let's just say, that was a horrible attempt that will go down in history as one of the only meals I've made that nobody would eat. Over the years, however, my skills have been honed and stroganoff is now something I can proudly say I have conquered and realized is insanely easy to make.
I have been challenged many times to make something vegetarian that would fool meat-eaters. Well, this didn't start out with that in mind, but the result managed it anyway. Mushrooms are the base of this, and their heartiness is just what you need to build a tasty meal in minutes. My family loves the flavor, but I really love how easy it is to get on the table in under 30-minutes.
Can I Make This Vegan?
While you could substitute the cream and dairy products for vegan options, I have not personally tried that with this recipe. I regularly use almond milk and coconut milk in my cooking but feel that almond would be the better choice in this recipe. There are several varieties of vegan sour cream options out there that would work brilliantly, or you could make your own combination with a bit of tart vinegar if wanted. This would take some experimentation, but it can be done.
In the meantime, I recommend checking out the Loving it Vegan blog for her spin on a vegan stroganoff recipe that bis already tested and proven delicious. And if you are looking for more tried and true vegan recipes, I have used many of hers and can attest to the deliciousness she offers.
What Do You Serve Stroganoff With?
My favorite way to serve this stroganoff is over my homemade egg noodles. These are deliciously easy to make and truly the perfect texture and choice to soak up that delicious sauce. You can also serve over any dry pasta you've cooked or even over potatoes. I've seen this sauce served over fresh pierogies for a different spin that is equally delicious.
Alongside stroganoff, I also recommend adding a fresh green vegetable or a light salad. This will help keep the meal from feeling overly rich. Steamed broccoli, asparagus, or green beans are choices my family usually reaches for with this. You can serve whatever your family prefers.
What Mushrooms are Best for Stroganoff?
In my opinion, the basic cremini (brown) mushroom is ideal. This is often called a baby bella so you may find that in your market rather than under the name cremini. If easier to find, you could also use the basic white button mushroom. While a traditional large portobello would give a fantastic flavor, it's not necessary for this recipe. Truthfully, the best version is going to be the everyday brown or white mushroom in the produce department at your local grocery store.
- Unsalted butter
- Olive oil
- Dried thyme
- Black pepper
- White wine
- Egg noodles
How to Make Vegetarian Mushroom Stroganoff
Prepare egg noodles according to package directions. Drain and set them aside.
In a large skillet, over medium-high heat, heat the oil and melt the butter.
Add diced onions to the skillet and cook for 3-4 minutes until softened.
To the skillet, add the diced mushrooms.
Stir and season with salt, pepper, and thyme.
Cook for 6-8 minutes to soften mushrooms and until they begin to brown.
To the mushroom mixture, add minced garlic.
Stir and cook an additional 1-2 minutes
Mix in the flour until the mushrooms are coated.
Add in the white wine and scrape the bottom of the pan well to deglaze any food off the bottom of the pan. Continue cooking for 3-4 minutes.
Add paprika, cream, and milk then stir to combine.
Cook for 3-4 minutes until thickened.
Remove the pan from heat, and stir in sour cream.
Stir in cooked egg noodles.
Serve with fresh chopped parsley.
For better flavor, use a smoked paprika in place of the traditional paprika. This provides a richer flavor that is common in European cooking. I like to order mine from the Raw Spice Bar in packages with other unique spice blends.
More Tasty Recipes
If you appreciate the richness of this stroganoff, then you will probably love this copycat IKEA meatballs recipe. The creamy sauce is always a hit at dinner time. Other comfort food meals you might enjoy include an authentic German beef rouladen or even this classic Hungarian goulash recipe. My husband would say you would also love the homestyle baked chicken paprikash recipe we've shared before.
Rich Vegetarian Mushroom Stroganoff Recipe
This rich vegetarian mushroom stroganoff recipe is a perfect weeknight meal. Ready in 30-minutes or less, it is a fast and hearty meal packed with protein.
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 1 white onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 oz button mushrooms, sliced or chopped
- 2 cloves garlic, minced
- 4 tablespoon all-purpose flour
- ½ cup dry white wine (or vegetable broth)
- 1 teaspoon paprika
- ⅔ cup heavy cream
- 1 cup milk
- ¼ cup sour cream
- 16 oz egg noodles, cooked according to package directions
- Prepare egg noodles according to package directions. Drain and set them aside.
- In a large skillet, over medium-high heat, heat the oil and melt the butter.
- Add diced onions to the skillet and cook for 3-4 minutes until softened.
- To the skillet, add the diced mushrooms.
- Stir and season with salt, pepper, and thyme.
- Cook for 6-8 minutes to soften mushrooms and until they begin to brown.
- To the mushroom mixture, add minced garlic.
- Stir and cook an additional 1-2 minutes
- Mix in the flour until the mushrooms are coated.
- Add in the white wine and scrape the bottom of the pan well to de glaze any food off the bottom of the pan. Continue cooking for 3-4 minutes.
- Add paprika, cream, and milk then stir to combine.
- Cook for 3-4 minutes until thickened.
- Remove the pan from heat, and stir in sour cream.
- Stir in cooked egg noodles.
- Serve with fresh chopped parsley.
Button mushrooms or baby bella are most common for this recipe, but you can try different varieties to find a combination your family prefers.
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Amount Per Serving: Calories: 577Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 74mgSodium: 635mgCarbohydrates: 55gFiber: 5gSugar: 6gProtein: 13g
1st thought - coconut milk (I'm lactose). 2nd - I would add thyme closer to the end or you'll cool away the flavour. I do something like this maybe once a month though I would never call it stroganoff out loud.