Mushroom Stroganoff (Vegetarian)
Ingredients
- 1 lbwide egg noodles
- 3 tbspbutter
divided
- 1 smallwhite onion
thinly sliced
- 4 clovesgarlic
minced
- 1 lbbaby bella mushrooms
- ½ cdry white wine
- 1 ½ cvegetable stock
- 1 tbspworcestershire sauce
here is a vegetarian brand
- 3 ½ tbspflour
- 3 smallsprigs of fresh thyme
or 1/4 teaspoon dried thyme
- ½ cplain greek yogurt or light sour cream
- kosher salt and freshly-cracked black pepper
- optional toppings: freshly-grated parmesan cheese
chopped fresh parsley, extra black pepper
Directions
- 1
Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
- 2
Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
- 3
Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
- 4
Serve immediately over the egg noodles, garnished with your desired toppings.
Mushroom Stroganoff (Vegetarian)
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Ratings & Reviews
Based on 182 ratings
Rating Breakdown
About this Recipe
Craving a hearty, comforting meal that's both deeply savory and incredibly quick to make? This Mushroom Stroganoff (Vegetarian) delivers all the classic cozy flavors you love in just 30 minutes, perfect for any weeknight. It's a satisfying dish that proves vegetarian meals can be just as rich and flavorful as their meaty counterparts.
What makes this vegetarian stroganoff truly stand out is the expertly balanced, deeply savory mushroom sauce, brightened by a hint of tangy yogurt or sour cream. The combination of tender baby bella mushrooms, aromatic garlic, and fresh thyme creates a complex flavor profile that feels both gourmet and incredibly comforting. It’s a testament to how simple, quality ingredients can transform into a truly satisfying dish.
Prepare for a truly comforting bowl, brimming with tender, earthy baby bella mushrooms enveloped in a creamy, velvety sauce. The thinly sliced white onion and minced garlic contribute aromatic depth, while the fresh thyme adds a subtle, herbaceous note that rounds out the flavors beautifully. You'll find yourself reaching for seconds of this hearty, savory dish, which perfectly coats your choice of pasta or grains.
This Mushroom Stroganoff is wonderfully adaptable to your pantry and preferences. While traditional wide egg noodles are a classic choice, feel free to serve it over traditional pasta, quinoa, or even roasted vegetables for a lighter option. For the creamy finish, you can choose between plain Greek yogurt or light sour cream, and 3 small sprigs of fresh thyme can easily be swapped for 1/4 teaspoon of dried thyme. For an extra touch of richness, don't forget the optional toppings of freshly-grated Parmesan cheese and chopped fresh parsley.
This hearty Mushroom Stroganoff is ideal for a comforting weeknight dinner or a cozy weekend meal. Serve it hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for an extra touch of freshness and flavor, alongside a generous crack of fresh black pepper.