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This vegetarian Mushroom Stroganoff stands out as a comforting, hearty, and flavorful meal that comes together in just 30 minutes.
Its rich, creamy sauce pairs perfectly with tender egg noodles, quinoa, or roasted vegetables, making it an ideal weeknight dinner or a satisfying meal-prep option.
Nutritionally, this recipe is a smart choice: baby bella mushrooms provide plant-based protein and fiber, Greek yogurt adds protein and probiotics, and a moderate amount of butter delivers healthy fats without overloading saturated fat.
It’s naturally low in calories and carbs while offering a filling, savory experience.
Quick to prepare yet indulgent in flavor, this stroganoff proves that healthy meals can also feel indulgent, making it perfect for busy cooks seeking balanced, delicious, and approachable vegetarian meals.
Must-Have Tools for Perfect Results
Large Sauté Pan
Essential for cooking onions, garlic, and mushrooms evenly. Its wide surface allows for proper browning, enhancing the dish’s depth of flavor. A versatile pan that’s indispensable for sauces, stir-fries, and searing proteins.
Whisk
Perfect for blending vegetable stock, flour, and Worcestershire sauce into a smooth, lump-free mixture. Beyond this recipe, a whisk is crucial for sauces, dressings, and baking batters.
Measuring Cups & Spoons
Ensure precise measurements of liquids, butter, and seasonings, guaranteeing consistent results. Their everyday use extends from cooking to baking and portion control.
Wooden Spoon
Ideal for deglazing the pan and scraping up flavorful browned bits without scratching cookware. A reliable tool for stirring sauces, soups, and sautés without damaging nonstick surfaces.
Colander
Used to drain cooked noodles perfectly. Colanders are versatile for rinsing vegetables, draining pasta, and straining grains.
30-Minute Mushroom Stroganoff
Equipment
- 1 Large sauté pan
- 1 Whisk
- 1 Measuring Cups & Spoons
- 1 Wooden spoon
- 1 Colander
Ingredients
- 1 pound wide egg noodles
- 3 tablespoons butter divided
- 1 small white onion thinly sliced
- 4 cloves garlic minced
- 1 pound baby bella mushrooms
- ½ cup dry white wine
- 1.5 cups vegetable stock
- 1 tablespoon vegetarian Worcestershire sauce
- 3 ½ tablespoons flour
- 3 small sprigs fresh thyme or 1/4 teaspoon dried thyme
- ½ cup plain Greek yogurt or light sour cream
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Optional toppings: freshly grated Parmesan cheese chopped parsley, extra black pepper
Instructions
- Prepare the Egg Noodles: Bring a large pot of generously salted water to a rolling boil. Add the wide egg noodles and cook according to the package instructions until they reach al dente texture—tender but with a slight bite. Stir occasionally to prevent sticking. Once cooked, drain the noodles using a colander, shaking off excess water. Set aside, keeping them warm while you prepare the stroganoff sauce. For optimal timing, you can start boiling the noodles as you begin simmering the sauce so everything finishes together.
- Sauté the Onions: In a large sauté pan over medium-high heat, melt 1 tablespoon of butter until it shimmers. Add the thinly sliced white onions and stir to coat them evenly with butter. Cook the onions for about 5 minutes, stirring occasionally, until they soften and become translucent. This step releases the onions’ natural sweetness, creating a flavorful foundation for the sauce.
- Cook the Mushrooms and Garlic: Add the remaining 2 tablespoons of butter to the pan. Immediately add the minced garlic and the baby bella mushrooms, stirring well to combine. Continue sautéing for 5–7 minutes, or until the mushrooms are tender and lightly browned. Make sure to stir occasionally to ensure even cooking and prevent sticking. The mushrooms should release their moisture and develop a rich, earthy flavor.
- Deglaze with White Wine: Pour the dry white wine into the pan with the sautéed mushrooms and onions.Using a wooden spoon, scrape the bottom of the pan to lift any browned bits that have formed. This technique, called deglazing, adds depth and richness to the sauce. Allow the wine to simmer for about 3 minutes so the alcohol evaporates and the liquid reduces slightly.
- Mix the Stock and Flour: While the wine simmers, in a separate bowl, whisk together the vegetable stock, vegetarian Worcestershire sauce, and flour until the mixture is completely smooth and lump-free. This step ensures a creamy consistency without any clumps forming in the sauce.
- Combine Stock Mixture and Herbs: Pour the prepared vegetable stock mixture into the pan with the mushrooms and onions. Add the fresh thyme sprigs (or dried thyme) and stir well to incorporate all ingredients. Allow the sauce to simmer gently for 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. This step develops the classic stroganoff texture.
- Stir in the Yogurt or Sour Cream: Lower the heat to medium-low and carefully fold in the Greek yogurt or light sour cream. Stir thoroughly until the sauce becomes smooth and creamy. Taste the sauce, then season generously with kosher salt and freshly cracked black pepper, adjusting to your preference. Be careful not to overheat after adding the yogurt, as it can curdle if the pan is too hot.
- Serve Over Noodles: Place a portion of cooked egg noodles onto each serving plate. Spoon the creamy mushroom stroganoff generously over the noodles, ensuring a balanced amount of sauce and mushrooms.
- Garnish and Final Touches: Top each serving with optional garnishes such as freshly grated Parmesan cheese, chopped fresh parsley, and an extra sprinkle of black pepper. These final touches elevate the flavor, color, and presentation, creating a dish that is both visually appealing and deeply satisfying.
- Enjoy Immediately: Serve the stroganoff hot for the best texture and flavor. This dish pairs wonderfully with a simple side salad, steamed vegetables, or a slice of crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days, making it perfect for meal prep or quick weekday dinners.
Notes
- Use a variety of mushrooms for deeper flavor; cremini, shiitake, or portobello work well.
- White wine can be substituted with vegetable stock if you prefer a non-alcoholic version.
- Stir in Greek yogurt at low heat to avoid curdling.
- Add pasta water a tablespoon at a time if the sauce seems too thick.
- Adjust seasoning gradually, tasting as you go to achieve the perfect balance of salt and pepper.
- Egg noodles can be swapped with whole wheat pasta, quinoa, or spiralized zucchini for a lighter variation.
Chef’s Secrets: Expert Cooking Tips
To achieve the richest flavor, make sure to properly sauté your onions and mushrooms until they are golden brown.
Browning these ingredients intensifies the natural umami and sweetness, forming the perfect base for your stroganoff.
When deglazing with white wine, scrape up the caramelized bits from the pan; these bits are flavor gold.
For a creamier consistency, ensure that the yogurt or sour cream is fully incorporated at low heat—high heat can cause curdling.
Finally, fresh thyme adds subtle herbal notes that elevate the dish, but dried thyme can be used in a pinch without compromising taste.
Serving Suggestions: Delicious Pairing Ideas
This mushroom stroganoff shines when served over wide egg noodles, allowing the creamy sauce to coat each strand.
For a lighter option, try it over quinoa, brown rice, or roasted vegetables.
Garnish with freshly chopped parsley, a sprinkle of Parmesan, and cracked black pepper to add color and flavor.
Pair the dish with a simple green salad or roasted asparagus for a complete, satisfying meal.
Leftovers can also be reheated for quick lunches, making it a versatile choice for busy weeks.
Storage Tips: Keeping Stroganoff Fresh
Store any leftover stroganoff in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm gently on the stove over medium-low heat, stirring occasionally, and add a splash of vegetable stock if the sauce has thickened too much.
You can also freeze the dish for up to 2 months; thaw in the fridge overnight and reheat slowly.
Avoid reheating in the microwave on high heat as it can cause the yogurt-based sauce to separate.
Frequently Asked Questions: Common Cooking Queries
1. Can I use other types of pasta?
Absolutely! Wide egg noodles are traditional, but penne, fettuccine, or even gluten-free pasta work wonderfully. Quinoa or cauliflower rice are great low-carb alternatives.
2. Can I make this recipe vegan?
Yes. Replace the butter with olive oil or vegan butter, and use a plant-based yogurt or sour cream. Make sure the Worcestershire sauce is vegan-friendly.
3. How can I prevent the sauce from curdling?
Always stir in the yogurt or sour cream over low heat and avoid boiling afterward. Gradual mixing helps maintain a smooth, creamy texture.
4. Can I prep this recipe in advance?
You can chop mushrooms and onions ahead of time, and even prepare the sauce partially. Cook the pasta fresh for best results, as pre-cooked noodles may become mushy.
5. What can I add for extra flavor?
Try adding a splash of soy sauce for umami, a teaspoon of Dijon mustard for tang, or a pinch of smoked paprika for a subtle warmth. Fresh herbs like parsley or chives brighten the dish just before serving.
This recipe is inspired by gimmesomeoven and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
