This Vegetarian Mushroom Stroganoff is quick and easy to make and turns out so creamy! Perfectly flavorful with garlic and sour cream, it’s a great meal for a date night in.
There’s nothing like a cozy date night in sweats on the sofa for Valentine’s Day. Or maybe that’s just my old age showing ?
Either way, this Mushroom Stroganoff is a wonderful vegetarian pasta dish that’s creamy, delicious and filling. Also, it’s SO quick and easy to make. You’ll love it!
P.S: The short video is right below, the longer video on the bottom above the recipe card!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Mushrooms: Brown button mushrooms (correctly called cremini, but we all call them brown button, am I right?) are my favorite. Button mushrooms (the white ones) work, too, but they are a little less flavorful.
- Broth: I used vegetable broth to keep this vegetarian, but chicken broth would work just fine if you’re not concerned about keeping it 100% vegetarian.
- White wine: I recommend a dry, crisp wine such as Sauvignon Blanc, Pinot Grigio or unoaked Chardonnay. Alternatively, a dry Marsala is also great. If you don’t want to use alcohol, just use extra broth!
- Onion: I used a small, white onion (about ⅓ cup chopped). You can also use a shallot if you want a more refined flavor.
- Noodles: I love egg noodles in this dish. But you can really use any pasta – Linguine, Tagliatelle, Shells, Penne…
- Nutmeg: There is only a tiny pinch of nutmeg in this recipe, I really enjoy the hint of depth it adds. If it’s too out there for you, just leave it out.
- Make it vegan: Use coconut oil or margarine in place of the butter. Replace the sour cream with a plant-based alternative. Use egg-free noodles and make sure your wine is vegan, too.
How to make a Mushroom Stroganoff
1. Start by cooking the onion in butter until it’s very soft. Do this over medium heat and slowly, about 5 minutes. That’s how you get the best flavor!
2. Next, add the mushrooms and cook them until fully softened. They will release their juices as they cook, you’ll want to wait until these have almost fully evaporated for the best flavor and sauce consistency.
3. Season the mushrooms, then stir in the flour. Deglaze the pan with white wine (that’s just the fancy way of saying to stir the white wine into the mushrooms, scraping any browned bits off the bottom of the pan).
You’ll want to simmer the dish for a minute, until the wine has evaporated (like in the image on the right just above).
4. Pour the chicken broth into the skillet, stir well and simmer about 5 minutes until thickened a little.
Take off the heat and stir in mustard and sour cream to your taste. Add the noodles and toss (you can add more sour cream if you realize you didn’t add enough to coat all of the noodles).
You’ll want to place the pan back over the lowest heat on your stove and toss continually until the noodles are covered in a thick sauce. Don’t use any higher heat setting and don’t overdo it, or your sauce could split.
Serve immediately with chopped parsley and cracked black pepper!
Recipe tips
- Use a large enough skillet! The mushrooms will have a huge volume when raw, so you need a lot of space to cook them.
- Make sure to cook the mushrooms until all of their juices have evaporated! That’s when they are fully softened and full of flavor.
- Don’t burn the flour, use medium heat when stirring it into the mushrooms. It should stay light in color without any browning!
- Always stir the sauce well to keep any lumps from forming.
- Only use the lowest heat setting when tossing the noodles in the sauce. The sour cream can split when you heat it up too much and your sauce will end up looking like chewing gum. Not pleasant! So, use the lowest heat setting and don’t overdo it – 30 to 60 seconds will be enough.
Serving ideas
This recipe is really great by itself! If you’re not vegetarian and want to add a protein, I recommend my Oven Baked Chicken Thighs or my Air Fryer Chicken Breast.
For a vegetable or salad side, this pairs beautifully with sautéed green beans or with a cool and creamy cucumber salad!
Watch the long video
More easy pasta recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Vegetarian Mushroom Stroganoff
This Vegetarian Mushroom Stroganoff is quick and easy to make and turns out so creamy! Perfectly flavorful with garlic and sour cream, it’s a great meal for a date night in.
Ingredients
For the sauce
- 2 tablespoons butter
- 1 small white onion, chopped (about ⅓ cup)
- 1 ½ pounds brown button mushrooms, thinly sliced
- salt & black pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/16 teaspoon ground nutmeg, that's a very small pinch - don't overdo it!
- 2 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 2 cups vegetable broth
- 1 teaspoon Dijon mustard
- 1 cup sour cream, may not need all, add gradually and to taste
To serve
- 8 ounces egg noodles or Tagliatelle, cooked according to package directions
- 2 tablespoons chopped parsley
- cracked black pepper
Instructions
- Melt butter in a wide skillet with high sides over medium heat. Add onion and cook until very soft, about 5 minutes.
- Add mushrooms, season with salt and pepper. Cook until mushrooms have softened and their juices have almost all evaporated, about 5 minutes.
- Add garlic, thyme and nutmeg and cook for 1 more minute.
- Sprinkle flour over mushrooms, stirring well to coat. Pour white wine into the skillet and stir well to dissolve the flour in the liquid.
- Increase the heat to medium-high. Pour vegetable broth into the skillet and stir very well, until no lumps remain. Simmer until the sauce has thickened, about 5 minutes.
- Take skillet off the heat. Stir Dijon mustard into sauce, then add sour cream to taste.
- Add the cooked noodles to the skillet, adding more sour cream as needed to coat them all. Put the skillet back over the lowest heat setting, then continually toss until the noodles are all covered in creamy sauce (about 30-60 seconds). Serve immediately with chopped parsley and cracked black pepper.
Notes
Ingredient notes
- Mushrooms: Brown button mushrooms (correctly called cremini, but we all call them brown button, am I right?) are my favorite. Button mushrooms (the white ones) work, too, but they are a little less flavorful.
- Broth: I used vegetable broth to keep this vegetarian, but chicken broth would work just fine if you’re not concerned about keeping it 100% vegetarian.
- White wine: I recommend a dry, crisp wine such as Sauvignon Blanc, Pinot Grigio or unoaked Chardonnay. Alternatively, a dry Marsala is also great. If you don’t want to use alcohol, just use extra broth!
- Onion: I used a small, white onion (about ⅓ cup chopped). You can also use a shallot if you want a more refined flavor.
- Noodles: I love egg noodles in this dish. But you can really use any pasta – Linguine, Tagliatelle, Shells, Penne…
- Nutmeg: There is only a tiny pinch of nutmeg in this recipe, I really enjoy the hint of depth it adds. If it’s too out there for you, just leave it out.
- Make it vegan: Use coconut oil or margarine in place of the butter. Replace the sour cream with a plant-based alternative. Use egg-free noodles and make sure your wine is vegan, too.
Recipe tips
- Use a large enough skillet! The mushrooms will have a huge volume when raw, so you need a lot of space to cook them.
- Make sure to cook the mushrooms until all of their juices have evaporated! That’s when they are fully softened and full of flavor.
- Don’t burn the flour, use medium heat when stirring it into the mushrooms. It should stay light in color without any browning!
- Always stir the sauce well to keep any lumps from forming.
- Only use the lowest heat setting when tossing the noodles in the sauce. The sour cream can split when you heat it up too much and your sauce will end up looking like chewing gum. Not pleasant! So, use the lowest heat setting and don’t overdo it – 30 to 60 seconds will be enough.
Nutrition Information:
Yield:
4Serving Size:
1 servingAmount Per Serving: Calories: 462Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 93mgSodium: 604mgCarbohydrates: 54gFiber: 4gSugar: 8gProtein: 15g
Also, try my Easy Beef Stroganoff or my Instant Pot Beef Stroganoff, if you like!
Elaine says
Any subs for the sour cream??
Nora says
You can try Crème Fraîche, or a soft goat’s cheese mixed with pasta cooking water. Heavy cream would also be an option, although they will all alter the classic tangy taste of a Stroganoff. I would not recommend Greek Yogurt, as it splits more easily.
J L Thomas says
Fage plain 0 fat yogurt will work.