Name: Vegetarian Mushroom Stroganoff Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: 1 large yellow onion, diced (about 2 cups); 1 lb cremini mushrooms, sliced; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 3 tablespoons extra virgin olive oil, divided; 3 tablespoons all purpose flour; 3½ cups vegetable broth; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 7 oz dried broad egg noodles; ½ cup milk; Parmesan cheese (for garnish); Chopped flat-leaf parsley (optional)

If you’re craving a cozy, creamy, and utterly comforting dish, this Vegetarian Mushroom Stroganoff Recipe is just what you need. It’s got that rich, hearty feel of a classic stroganoff, but with a fresh, plant-based twist that I absolutely adore. The best part? It’s all made in one pot, making weeknight dinners a breeze without sacrificing flavor. Stick around—I’ll walk you through the whole process so you’ll nail it, even if you’re new to making stroganoff.

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Why You’ll Love This Recipe

One-Pot Wonder: Saves you time on cleanup and lets the flavors meld beautifully.
Comfort Food Vibes: This creamy, savory dish feels indulgent but is surprisingly light and wholesome.
Simple Ingredients: Uses everyday pantry staples and fresh mushrooms for a deep, earthy flavor.
Family Favorite: I’ve made this on busy nights, and my family always asks for seconds.

The image shows a close-up of a creamy pasta dish with wide, flat egg noodles mixed with thick slices of brown mushrooms. The noodles are coated in a smooth, light brown sauce that looks rich and glossy. Small pieces of chopped green herbs are sprinkled over the top, adding a fresh touch to the dish. The textures of the soft noodles and tender mushrooms blend together, showing a warm and comforting meal. The dish is served in a white bowl placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Mushroom Stroganoff, easy vegetarian stroganoff, creamy mushroom pasta, plant-based stroganoff recipe, quick mushroom dinner

Ingredients You’ll Need

The ingredients in this Vegetarian Mushroom Stroganoff Recipe come together to create a rich, silky sauce packed with umami. I love that you can find everything in most grocery stores, and the mushrooms add such satisfying texture and flavor.

Flat lay of a large yellow onion, diced into small cubes, a pile of fresh cremini mushrooms sliced, three whole cloves of garlic with clean skins, a few sprigs of fresh thyme leaves, a small mound of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with vegetable broth, a tiny white bowl containing fine sea salt, another small white bowl with freshly ground black pepper, a neat bundle of dried broad egg noodles, a small white ceramic bowl holding fresh milk, a small pile of grated Parmesan cheese, and a few sprigs of chopped flat-leaf parsley arranged symmetrically in simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetarian Mushroom Stroganoff, easy vegetarian stroganoff, creamy mushroom pasta, plant-based stroganoff recipe, quick mushroom dinner

Extra virgin olive oil: Adds a fruity, robust foundation for sautéing without overpowering the dish.
Yellow onion: Provides sweetness and depth once caramelized gently.
Cremini mushrooms: These have a nice meaty texture and deeper flavor than white mushrooms.
Garlic: Freshly minced, it brings a bright, aromatic lift.
Fresh thyme leaves: These little leaves infuse the sauce with a subtle earthy herbaceousness.
All purpose flour: Helps thicken the sauce to that perfect creamy consistency.
Vegetable broth: Keeps things vegetarian while adding savory richness. I prefer low-sodium so I can control the salt.
Fine sea salt and black pepper: Essential for seasoning—taste as you go!
Dried broad egg noodles: Wide noodles catch the sauce perfectly; if you want to keep it vegan, swap for a plant-based noodle.
Milk: Adds softness and creaminess; you can easily substitute with any plant-based milk.
Parmesan cheese: Great for garnish—provides a salty, nutty finish. You can skip or swap for nutritional yeast if vegan.
Flat-leaf parsley: Optional but freshens the dish with a bright, herbal note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Vegetarian Mushroom Stroganoff Recipe is how adaptable it is. You can tweak it based on what you have or your dietary preferences. Here are a few of my favorite tweaks.

Dairy-Free/Vegan Version: I’ve made this with almond milk and nutritional yeast instead of Parmesan, and it’s just as creamy and delicious.
Additional Veggies: Sometimes, I toss in chopped spinach or peas at the end to sneak in some greens—my family barely notices!
Different Mushrooms: Mixing shiitake or portobello with creminis amps the flavor even more—give it a try for an earthier taste.
Spice it Up: Adding a pinch of smoked paprika or a dash of cayenne gives the stroganoff a subtle smoky heat that’s addictive.

How to Make Vegetarian Mushroom Stroganoff Recipe

Step 1: Sauté the Onion to Sweet Perfection

Start by heating 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add your diced yellow onion and sauté it until the edges turn golden and soft—about 5 minutes. This step is crucial because it forms the sweet flavor base that carries the dish. Don’t rush it; the aroma you’ll get here is a delicious preview of what’s to come.

Step 2: Brown the Mushrooms Deeply

Next, add another tablespoon of olive oil and toss in the sliced cremini mushrooms. Cook them until the moisture they release evaporates and they brown nicely—this usually takes around 8 minutes. Patience here is your friend because those browned bits and caramelization create the rich umami flavor essential to a great stroganoff.

Step 3: Build Your Creamy Sauce

Turn the heat down to medium, add the last tablespoon of oil, the minced garlic, and fresh thyme leaves. Stir frequently until the garlic’s fragrance hits your nose—usually 1 to 2 minutes. Then sprinkle in the flour, stirring well to coat all the veggies evenly; this helps thicken the sauce later. Slowly pour in the vegetable broth while stirring vigorously—this prevents clumps and also scrapes up all those tasty browned bits from the pan, which deepen the flavor.

Step 4: Cook the Noodles Right in the Sauce

Bring the mixture to a boil, then add the dried broad egg noodles. Give them a gentle stir so the noodles soak up the liquid evenly. Cook for about 4 minutes, then stir in the milk. Keep cooking, stirring occasionally, until the noodles are tender but still have a nice bite (al dente), around 4 minutes more. If the sauce looks too thick or dry, add a splash more broth to keep things moist—just be gentle when stirring to avoid breaking the noodles.

Step 5: Season, Garnish, and Serve

Finish up by tasting and seasoning with more salt and pepper if needed. Then sprinkle Parmesan cheese and chopped parsley on top for a fresh and cheesy finish. Serve immediately—you’ll love how the sauce clings to those tender noodles and mushrooms.

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Pro Tips for Making Vegetarian Mushroom Stroganoff Recipe

Build Flavor in Layers: Don’t skip browning the onions and mushrooms well—they layer amazing umami and sweetness into the dish.
Prevent Clumps: When adding broth to the flour-coated veggies, pour slowly while stirring continuously to keep the sauce smooth.
Gentle Stirring: When cooking noodles, stir carefully to avoid breaking them; they’re delicate but soak up sauce beautifully.
Adjust Creaminess: Add milk gradually—you can always add more for a silkier sauce, but it’s easier to add than fix if too thin.

How to Serve Vegetarian Mushroom Stroganoff Recipe

A white plate holds a serving of wide, yellow pasta ribbons cooked in a light brown creamy mushroom sauce. On top, there are several brown, slightly browned mushroom slices mixed throughout the pasta, adding a smooth texture. Bright green chopped herbs are sprinkled over the dish, giving a fresh contrast. Light shavings of white cheese are scattered on top, melting slightly into the sauce. A silver fork rests on the edge of the plate, and the plate is placed on a white marbled surface with a dark blue textured cloth beneath one side. Photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Mushroom Stroganoff, easy vegetarian stroganoff, creamy mushroom pasta, plant-based stroganoff recipe, quick mushroom dinner

Garnishes

I always go with freshly grated Parmesan cheese—the salty, nutty flavor elevates the creamy sauce perfectly. A sprinkling of chopped flat-leaf parsley gives a lovely herbal brightness and pretty pop of green that feels fresh and inviting. If you want a little heat, a dash of red pepper flakes on top never hurts!

Side Dishes

Since this dish is rich and substantial on its own, I like to serve it alongside something light and crunchy. A crisp green salad with a lemony vinaigrette or steamed green beans with a squeeze of lemon offer contrast and balance. For heartier meals, roasted root vegetables or garlic bread round it out beautifully.

Creative Ways to Present

For special occasions, I’ve served this stroganoff in individual deep bowls with a sprig of thyme on top and a dusting of smoked paprika to add color and warmth. Another fun way is to plate it over creamy mashed potatoes instead of noodles—especially comforting and a total crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Vegetarian Mushroom Stroganoff in an airtight container in the fridge for up to 3 days. The noodles soak up some sauce overnight, so add a splash of milk or broth when reheating to bring back that nice creamy texture.

Freezing

Freezing works too, but I recommend slightly undercooking the noodles next time if you plan to freeze it, as they soften more upon thawing. Portion it out into freezer bags or containers, label, and freeze for up to 2 months. When thawing, do so slowly in the fridge overnight.

Reheating

To reheat, warm gently on the stovetop over low heat, stirring often. Adding a bit more milk or broth helps loosen the sauce and refresh the dish’s creaminess. Resist the urge to microwave too long or on high, which can make the noodles mushy.

FAQs

Can I make this Vegetarian Mushroom Stroganoff Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. For noodles, opt for gluten-free pasta varieties. Just be mindful to adjust the liquid slightly as different flours absorb differently.
How do I make this dish vegan?

To keep it vegan, use plant-based milk like oat or almond milk instead of dairy milk, skip the Parmesan or use a vegan cheese or nutritional yeast. Also, double-check your noodles to ensure they don’t contain eggs, or choose a vegan pasta.
Can I use fresh pasta instead of dried noodles?

You can! Fresh pasta cooks faster, so add it later in the cooking process and watch closely to avoid overcooking. Because fresh pasta releases more starch, the sauce might thicken quickly; adjust liquid accordingly.
What’s the best mushroom type for this recipe?

I find cremini mushrooms perfect because they have great flavor and texture, but mixing in shiitake or portobello can boost the umami even more. Just avoid watery varieties that release too much moisture, which can thin the sauce.
Can I double this recipe?

Yes, you can double it, but make sure to use a large enough pot to cook the noodles evenly, and adjust the cooking times slightly. Stir gently but thoroughly to prevent sticking and clumping when working with bigger quantities.

Final Thoughts

This Vegetarian Mushroom Stroganoff Recipe has become a go-to for cozy dinners when I want something that feels special but isn’t fussy. It’s the kind of meal that fills the kitchen with welcoming aromas and brings everyone to the table hungry for more. Whether you’re cooking for your family or just indulging yourself, I wholeheartedly recommend giving this one a try—it hits all the right notes and keeps you coming back for seconds. Trust me, once you try this, it’ll be on your regular rotation too!