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; Chopped flat-leaf parsley (for garnish, optional); 3½ cups vegetable broth; ½ cup milk; 7 oz dried broad egg noodles; 3 tablespoons all purpose flour; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons extra virgin olive oil, divided; Parmesan cheese (for garnish)

If you’re looking for a comforting, cozy dinner that’s both simple and packed with flavor, I can’t recommend this Vegetarian Mushroom Stroganoff Recipe enough. It’s got that classic creamy texture we all crave, but with a lighter, fresher twist that makes it perfect for any night of the week. Trust me, once you try this, it’s going to become one of those meals you reach for again and again!

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Why You’ll Love This Recipe

Simple Ingredients: Uses accessible pantry staples and fresh mushrooms you can find anywhere.
One-Pot Wonder: Everything cooks together, which means less cleanup and faster prep.
Versatile and Comforting: It’s creamy, satisfying, and perfect as a weeknight dinner or for company.
Easy to Customize: Whether you want to make it vegan, dairy-free, or add your own spin, it’s super adaptable.

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, mushroom stroganoff recipe, easy vegetarian dinner, creamy mushroom sauce, quick weeknight vegetarian meal

Ingredients You’ll Need

The magic of this Vegetarian Mushroom Stroganoff Recipe comes from its balanced ingredients—earthy mushrooms, fragrant thyme, and a creamy, luscious sauce that clings beautifully to tender noodles. I always recommend using fresh cremini mushrooms for their rich flavor and meaty texture, but feel free to experiment.

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, mushroom stroganoff recipe, easy vegetarian dinner, creamy mushroom sauce, quick weeknight vegetarian meal

Extra virgin olive oil: I split the oil between sautéing the onions and mushrooms for a light richness without overpowering the dish.
Yellow onion: Provides that sweet, caramelized base flavor that soaks up all the delicious mushroom juices.
Cremini mushrooms: Their deep, nutty flavor makes this stroganoff so hearty and satisfying.
Garlic: Garlic brings the whole dish alive with its fragrant warmth.
Fresh thyme leaves: Adding thyme is a little trick I learned that adds an herby lift and complexity.
All-purpose flour: Used to thicken the sauce perfectly—don’t skip this step or it will be too runny.
Vegetable broth: You want a good-quality broth here because it’s the base flavor so it really counts.
Fine sea salt and black pepper: Simple seasoning to balance and enhance all the flavors.
Dried broad egg noodles: They soak up the creamy sauce beautifully; I like them tender but still with a little bite.
Milk: Just a splash to finish the sauce creamy without heaviness—feel free to use plant-based milk to make it vegan!
Parmesan cheese: I always sprinkle freshly grated parmesan on top for that rich savory punch (optional if vegan).
Chopped flat-leaf parsley: Adds a fresh pop of color and brightness when garnishing.

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

I love switching things up depending on the season or what I have on hand, and you should totally feel free to do the same! This recipe is a fantastic base—it’s forgiving and takes all sorts of tasty add-ins.

Add protein: Sometimes I toss in cooked chickpeas or lentils to boost the protein and make it extra filling.
Make it vegan: Swap the milk for almond or oat milk, and skip the parmesan or use a vegan cheese alternative; it still tastes incredible.
Seasonal greens: Stir in spinach or kale near the end for a burst of color and nutrients.
Mushroom mix: I’ve experimented with shiitake or portobello mushrooms for different textures and flavor depths, and they’re always delicious.

How to Make Vegetarian Mushroom Stroganoff Recipe

Step 1: Sauté onions until golden and fragrant

Start by heating one tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the diced yellow onion and cook, stirring occasionally, until the edges turn golden and the onions smell sweet and inviting—this usually takes about 5 minutes. I like to keep an eye here because once they start to brown, they develop that rich flavor that makes all the difference.

Step 2: Brown the mushrooms perfectly

Add another tablespoon of olive oil and toss in your sliced cremini mushrooms. Sauté these until they’re golden brown and any liquid they release has evaporated—this typically takes around 8 minutes. This step is key because searing the mushrooms intensifies their flavor and gives the dish that meaty, satisfying bite. Don’t rush it—patience pays off!

Step 3: Build the luscious sauce

Turn the heat down to medium and add the remaining tablespoon of olive oil, minced garlic, and fresh thyme leaves. Cook and stir for 1 to 2 minutes until the garlic becomes fragrant—your kitchen will smell amazing! Then, sprinkle the flour over the veggies and stir to coat everything evenly; this helps thicken the sauce nicely. Pour in the vegetable broth slowly, stirring vigorously to avoid lumps, and scrape up any flavorful brown bits from the pan. Season with salt and pepper to taste here.

Step 4: Cook the noodles and finish the sauce

Bring the mixture up to a boil and add the dried broad egg noodles, giving them a gentle stir so they’re fully submerged and coated in the sauce. Let them cook for 4 minutes, then pour in the milk and continue simmering, stirring occasionally, until the noodles are al dente, about another 4 minutes. If the pan starts to look dry, don’t hesitate to splash in a bit more broth. Stir gently to avoid breaking the noodles but keep everything moving so it doesn’t stick.

Step 5: Season and serve immediately

Give your stroganoff a final taste and adjust the seasoning with more salt and pepper if needed. Ladle it into bowls and top with a generous sprinkle of freshly grated parmesan cheese and some bright chopped parsley for freshness. I always serve this right away because the creamy texture is at its best when hot and fresh.

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Pro Tips for Making Vegetarian Mushroom Stroganoff Recipe

Don’t Skip Browning the Mushrooms: I learned the hard way that skipping this step leads to a watery sauce—browning is key for deep flavor.
Use Fresh Thyme: Fresh herbs bring brightness you just can’t get from dried—grab fresh if you can!
Gentle Stirring: When cooking the noodles in the sauce, stir gently and occasionally to keep noodles intact and evenly cooked.
Adjust Sauce Thickness: If your sauce is too thick, add a splash of broth or milk to loosen it—this balance makes a difference every time.

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, mushroom stroganoff recipe, easy vegetarian dinner, creamy mushroom sauce, quick weeknight vegetarian meal

Garnishes

I always top this stroganoff with freshly grated parmesan because it adds that perfect salty, nutty flavor. If you’re vegan, sprinkle with nutritional yeast or a little vegan parmesan substitute. Fresh chopped flat-leaf parsley adds a lovely pop of color and freshens up the rich dish wonderfully.

Side Dishes

While the noodles make a hearty base, I like to serve this with a simple crisp green salad or some steamed broccoli on the side for a bit of crunch and color. Roasted veggies like asparagus or carrots also pair beautifully and balance out the creamy sauce.

Creative Ways to Present

For a dinner party, I’ve served it elegantly in shallow bowls with delicate herb sprigs arranged on top and a drizzle of truffle oil for an extra special touch. It also looks charming layered in a clear glass casserole dish, topped with cheese and broiled till golden—super inviting for family gatherings!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they’re best eaten within 2-3 days. The flavors deepen overnight, but the noodles soak up a lot of the sauce, so it can become a little thick—just stir in a splash of broth or milk when reheating to bring back the creaminess.

Freezing

Freezing works fine if you want to prep in advance, though the texture of the noodles softens a bit after freezing. I like to freeze portions without cheese and add that fresh after reheating. Thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking and to loosen the sauce with a splash of broth or milk if needed. Microwave works too, but I find stovetop reheating gives better control and keeps the sauce smooth.

FAQs

Can I use other types of mushrooms for this Vegetarian Mushroom Stroganoff Recipe?

Absolutely! While cremini mushrooms are my go-to for their flavor and texture, shiitake, portobello, or even a mix of wild mushrooms will work beautifully. Just be sure to cook them until nicely browned for best flavor.
Is there a vegan version of this recipe?

Yes! Swap the milk for your favorite plant-based milk (like oat or almond), and skip or replace the parmesan with a vegan cheese or nutritional yeast. The dish remains creamy and delicious without dairy.
Can I make this recipe gluten-free?

You can! Use a gluten-free all-purpose flour for the thickening step and swap the egg noodles for gluten-free pasta or even spiralized vegetables like zucchini noodles.
How long does this Vegetarian Mushroom Stroganoff Recipe take to prepare?

This entire recipe takes about 30 minutes from start to finish, including prep and cooking time—perfect for a quick but nourishing weeknight meal.

Final Thoughts

This Vegetarian Mushroom Stroganoff Recipe has become one of those meals I whip up when I want comfort food that feels indulgent but leaves me feeling good. It’s one of the rare dishes that simultaneously satisfies my craving for richness and my love for fresh, simple ingredients. I hope you enjoy making it as much as I do—you’ll be surprised at how quickly it becomes a household favorite too!