This Mushroom Stroganoff features tender mushrooms and egg noodles in a light and creamy sauce. This easy to make vegetarian pasta recipe is comfort food pure and perfect for busy weeknights as it’s ready in less than 35 minutes!
What is stroganoff?
A classic stroganoff is as Russian as it gets and had its heyday in North America during the 50s, 60s and well even in the 80s when I was growing up. It was a simple to make classic family meal made with beef and mushrooms in a rich sour cream gravy, served over egg noodles. It’s popularity dwindled but that doesn’t mean it died entirely, as so many new versions were adopted, including ones made with chanterelles or tenderloin, as well as vegan and vegetarian adaptations. Which is why one version or another of this classic family meal continues to find a place on our dinner tables.
Vegetarian mushroom stroganoff
My version of the classic is a vegetarian one, made with just a little butter and a little yoghurt, making it a whole lot lighter (less calories and fat!) than the original. And I am happy to say, that at the same time it doesn’t sacrifice on flavor one bit! Mushrooms give it a hearty, meaty texture and flavor, while Worcestershire sauce and a smidgen of tomato paste give it that extra oomph and umami yumminess. The exact thing that keeps even meat lovers coming back for more.
Vegetarian stroganoff variations
- I like to use brown button mushrooms (cremini), but you can also use white mushrooms or a mix of the two. Or try adding king oyster mushrooms, shiitake or other favourite to the mix.
- To make sure this mushroom stroganoff is really vegetarian, use a vegan Worcestershire sauce.
- I simply love egg noodles with this stroganoff recipe, but you could also swap them out for your favourite type of pasta (fettuccine or pappardelle are good choices). Or skip them all together and serve over mashed potatoes!
- Cooking the sauce with white wine intensifies and enhances the flavor and aroma. I like to cook with a dry Riesling, however Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc are also great choices since they also have a high acidity. A little factoid: 15 minutes cooking time reduces the alcohol content by 40%. Though, if preferred, sub-out the white wine with more broth (and maybe a a squeeze of lemon to add a little acidity).
- The smoked paprika is very subtle, so if needed can be skipped or try adding a little sweet paprika.
- Instead of Greek yogurt you can use sheep’s milk yoghurt (Greek-style), or sour cream, or even crème fraîche. Or try a vegan alternative. I find 1 tablespoon is sufficient, but feel free to make the sauce extra creamy by adding a second tablespoon.
Looking for other ways to enjoy mushrooms?
Try one of these delicious recipes:
- Lentil and Mushroom Ragú with Pasta
- Tagliatelle Pasta with Mushrooms and Thyme Sauce
- Shiitake Mushroom Blue Cheese Risotto
- Autumn Chicken and Mushroom Stew
- 1 tablespoon extra-virgin olive oil
- 2 small yellow onions, chopped
- 1 tablespoon unsalted butter
- 450 g cremini mushrooms, thinly sliced
- 3 cloves of garlic, minced
- 3 sprigs of thyme (or 1/4 teaspoon dried)
- 3 tablespoons flour
- 1/2 cup dry white wine (125 ml)
- 1 1/2 cups vegetable broth (375 ml)
- 1 tablespoon Worcestershire sauce (see notes)
- 1 teaspoon tomato paste
- 1/2 teaspoon smoked paprika
- 1 tablespoon greek yoghurt (or sour cream or plant-based alternative)
- Sea salt and freshly ground pepper, to taste
- 300-400 g dry egg noodles
To garnish (optional):
- Freshly grated parmesan cheese (or similar)
- Chopped flat-leaf parsley
Heat 1 tablespoon of oil in large skillet (or braising pan) over medium-high heat. Cook the onion for 6-7 minutes, or until translucent and slightly golden brown on the edges.
Add the butter, mushrooms, garlic and thyme and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are tender.
Season with salt and pepper, to taste and add the flour, stirring for 1 minutes, until mushrooms are well coated. Add the white wine and cook until mixture reduces slightly and thickens, stirring frequently, about 3 minutes.
Add the broth, Worcestershire sauce, tomato paste and smoked paprika, stirring constantly.
Cook for 4-5 minutes or until thickened, stirring constantly. Reduce heat and stir in the Greek yogurt (or sour cream). Taste, and season with more salt and pepper, as needed.
Meanwhile, cook the egg noodles in a large pot of boiling salted water, until al dente. 8 minutes or as indicated on package instructions.
Serve immediately, garnished with parsley and grated cheese, if desired. Enjoy!
- I use cremini mushrooms (brown), but you could also substitute white button.
- Mushrooms should be brushed clean, and NOT washed (they are like sponges and will take up water). Also, it’s best to season then with salt after they have had a chance to brown, otherwise the salt will draw out moisture and effect the overall texture.
- To ensure this recipe is vegetarian, use a vegan Worcestershire sauce. Worcestershire sauce traditionally contains anchovies (or fish sauce), which makes it a no-go for strict vegetarians.
- Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for a hard Italian cheese labelled as “vegetarian friendly” or that list “microbial / vegetal enzymes” (instead of rennet).
- I like using Greek-style sheep’s yoghurt for this sauce.
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