This delicious vegetarian mushroom stroganoff is a quick and easy dinner, perfect for meatless Monday!
If you have followed my blog or Instagram for a while you know that we are BIG fans of stroganoff. Beef, chicken and now this vegetarian version, I just love the simple but oh-so-satisfying flavors of this hearty Eastern European dish. Hope you enjoy!
What is Vegetarian Stroganoff?
Traditionally made with beef, stroganoff is a dish with Russian and Eastern European origins consisting of meat served in a sour cream sauce.
This recipe replaces the beef with hearty mushrooms for a Vegetarian recipe that is sure to impress!
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- Large pot
- Chopping board and Knife
- Dutch oven or heavy bottom pot: I love my Le Creuset Dutch Oven and probably use it more than any other kitchen item!
- Measuring cups and spoons
- Mushrooms: I prefer using baby bella mushrooms for this recipe but it will also work with white button mushrooms.
- Onion: I prefer to use a yellow onion, but red or white will work as well.
- Olive Oil
- Old Fashioned Egg Noodles: So while you definitely can use the wide, wavy egg noodles, I definitely recommend going for the traditional old fashioned style. I love using Mrs Miller's Old Fashioned Egg Noodles, which you can find at most grocery stores or on Amazon fresh.
- Paprikash Seasoning: I really like using Yep!Shake Paprikash Seasoning for this recipe. If you don't have any available see the note below for a substitution.
- Fresh Thyme
- All-Purpose Flour
- Vegetable Broth: You can also use chicken broth if you aren't strictly vegetarian. Mushroom broth would work as well.
- Worcestershire Sauce: I like Lea & Perrins Worcestershire Sauce, but your preferred brand will do!
- Sour Cream: When it comes to dairy products I am always a fan of using real, full fat ingredients. If you prefer to go skim or low fat that will work as well.
Can I make this vegan?
Yes! I recently had a friend tell me that she was able to make this recipe vegan by replacing the egg noodles with egg-free wide noodles and using Kite Hill Sour Cream alternative and Annie's Organic Worcestershire Sauce .
Tips & Tricks
Don't Overcook the Noodles. I recommend cooking the noodles just before al dente. That's usually around 1-2 minutes less than the package instructions.
The noodles will continue to cook a little after you add them to the sauce so best to err on the side of al dente to avoid mushy noodles.
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Made this Vegetarian Mushroom Stroganoff recipe? Let me know what you think in the comments!
- 1 lb old fashioned egg noodles
- 1 tbsp olive oil
- 24 oz baby Bella mushrooms, cleaned and sliced
- 1 medium onoin, diced
- 3 cloves garlic, crushed
- 1.5 tsp fresh thyme
- 1.5 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- salt & pepper
- pinch of cayenne optional
- 2 tbsp butter
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 1.5 tbsp Worcestershire sauce
- ½ cup sour cream
- fresh parsley, chopped for garnish
- Cook egg noodles according to package directions in a lot pot of salted water until just before al dente. This is usually about 1-2 minutes less than the package instructions.Drain into a large colander and set aside.
- While the pasta is cooking prepare the stroganoff.Heat 1 tbsp of olive oil over medium high in a large dutch oven or heavy bottomed pot until hot.Add in diced onion, sliced mushrooms and crushed garlic. Cook over medium high heat for around 10 minutes until soft and most of the moisture has evaporated.Add in fresh thyme, paprika, garlic powder, onion powder and a pinch of salt, black pepper and a pinch of cayenne (if using). Mix together and cook for 2-3 more minutes.
- Make a well in the middle of the vegetables and add 2 tbsp of butter. Allow the butter to melt then add in ¼th cup of flour.Stir the butter and flour together and then mix into the vegetables to coat and cook for about 1 minute, stirring constantly.Stream in 2 cups of broth while continuing to stir. Mix well to ensure there are no lumps of flour.Add in 1-2 tbsp of Worcestershire sauce and bring the mixture to a boil over medium high to high heat.Once a full boil has been reached, turn the heat to low and continue cooking for another 3-4 minutes.
- Turn the heat off, but leave the pot on the warm burner. Add the cooked egg noodles to the pot and mix until the noodles are thoroughly coated in the sauce.Add in ½ cup of sour cream and fold into the noodles until there are no more white streaks.Taste and add additional salt and pepper as necessary.
- Garnish with chopped fresh parsley and thyme, a dollop of sour cream and a sprinkle of paprika if desired. Enjoy!