Name: Vegetarian Mushroom Stroganoff Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: 3 tablespoons extra virgin olive oil, divided; 1 large yellow onion, diced (about 2 cups); 1 lb cremini mushrooms, sliced; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 3 tablespoons all purpose flour; 3½ cups vegetable broth; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 7 oz dried broad egg noodles; ½ cup milk; Parmesan cheese for garnish; Chopped flat-leaf parsley for garnish (optional)

If you’re craving something warm, cozy, and packed with flavor but want to keep things meat-free, this Vegetarian Mushroom Stroganoff Recipe is exactly what you need. I absolutely love how this dish turns out creamy and comforting without all the heaviness of the classic beef version—and the best part? It all cooks in one pot, making cleanup a breeze. Trust me, once you give this a try, it’ll quickly become your go-to weeknight favorite.

❤️

Why You’ll Love This Recipe

One-Pot Convenience: Everything cooks in a single skillet, saving you time and dishes.
Deep Umami Flavor: Cremini mushrooms and fresh thyme create a rich, savory base that satisfies.
Creamy Comfort Without Beef: The milk and Parmesan add creaminess, making it indulgent yet lighter.
Family-Friendly and Versatile: My whole family goes crazy for this dish, and it’s easy to adapt to dairy-free or vegan diets.

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, vegan mushroom stroganoff, creamy mushroom pasta, meat-free comfort food

Ingredients You’ll Need

The ingredients for this Vegetarian Mushroom Stroganoff Recipe come together to create a harmonious balance of flavor and texture. I love using cremini mushrooms because they’re meaty and have that deep “earthy” taste that makes the dish stand out, plus you probably already have most of these ingredients in your pantry.

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, vegan mushroom stroganoff, creamy mushroom pasta, meat-free comfort food

Extra virgin olive oil: Use good quality for richer flavor and better sautéing.
Yellow onion: Adds sweetness and depth once sautéed to golden perfection.
Cremini mushrooms: These provide the classic “meaty” feel and umami punch.
Garlic: Freshly minced garlic really wakes up the whole dish.
Fresh thyme leaves: Thyme pairs beautifully with mushrooms, bringing herbal brightness.
All purpose flour: This helps thicken the sauce perfectly—don’t skip it.
Vegetable broth: Use a flavorful broth for that rich base; homemade or low sodium works best.
Fine sea salt: Season throughout for balanced taste.
Freshly ground black pepper: Adds just the right amount of bite.
Dried broad egg noodles: Wide noodles hold onto the creamy sauce better than thin ones.
Milk: I prefer whole or 2% milk for creaminess, but plant milk can work in dairy-free versions.
Parmesan cheese: Grated on top for that savory, cheesy finish (optional but highly recommended).
Chopped flat-leaf parsley: Adds freshness and a pop of color for serving.

📝

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

Just like I sometimes tweak my favorite dishes, you can easily customize this Vegetarian Mushroom Stroganoff Recipe to fit your taste buds or dietary needs. Don’t hesitate to play around with different mushrooms or dairy substitutes—it’s surprisingly forgiving!

Mushroom Mix: I’ve used baby bella, shiitake, or portobello along with cremini for extra texture and flavor—it always turns out great.
Dairy-Free Version: Swap milk for unsweetened almond or oat milk and skip the Parmesan, or use a plant-based cheese to keep it creamy.
Make it Gluten-Free: Use gluten-free flour or cornstarch instead of all-purpose flour, and gluten-free noodles or spiralized zucchini noodles for a lighter twist.
Herb Options: If you don’t have fresh thyme, dried thyme or even rosemary can work well, just adjust the amount since dried herbs are more concentrated.

How to Make Vegetarian Mushroom Stroganoff Recipe

Step 1: Sauté the Onion Until Golden

Start by heating 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Toss in the diced yellow onion and cook, stirring occasionally, until the edges turn golden and the onion smells sweet—this usually takes about 5 minutes. I find that letting the onion caramelize just a bit adds a beautiful depth of flavor later in the sauce.

Step 2: Add Mushrooms and Sauté Until Golden Brown

Next, add another tablespoon of olive oil and your sliced cremini mushrooms. Sauté them until they release their moisture and then start browning nicely—around 8 minutes. This step is key because it imparts that rich, umami flavor you’re craving. Patience here pays off!

Step 3: Build the Sauce with Garlic, Thyme, and Flour

Lower the heat to medium and stir in the last tablespoon of oil, minced garlic, and fresh thyme leaves. Cook until you can smell the garlic’s aroma, about 1 to 2 minutes. Then sprinkle in the flour, stirring well to evenly coat the veggies. This little trick turns your sauce wonderfully silky and thick.

Step 4: Pour In Broth and Simmer with Noodles

Now pour in your vegetable broth, along with salt and pepper. Stir vigorously to break up any clumps of flour and to scrape up those tasty browned bits from the bottom of the pan. Bring this mixture to a boil, then add the dried broad egg noodles. Give the noodles a gentle stir to ensure they’re submerged and coated evenly. Cook for about 4 minutes before adding the milk.

Step 5: Finish Cooking and Season to Taste

After adding the milk, continue cooking the noodles for approximately 4 more minutes, stirring occasionally. If the sauce looks too thick or starts drying out, splash in a bit more broth to keep those noodles perfectly tender and saucy. Once the noodles are al dente and the sauce is creamy, taste and add more salt and pepper if needed.

Step 6: Garnish and Serve Immediately

Top your stroganoff with freshly grated Parmesan and a sprinkle of chopped parsley for that pop of color and bright flavor. Serve right away and watch everyone swoon over this hearty, satisfying meal.

👨‍🍳

Pro Tips for Making Vegetarian Mushroom Stroganoff Recipe

Don’t Rush the Mushrooms: Letting them brown properly locks in that earthy flavor and prevents sogginess.
Stir Frequently: Especially after adding flour and broth, keep stirring to avoid lumps and ensure a smooth sauce.
Use Wide Noodles: Broad egg noodles or pappardelle hold the sauce better; trust me, you’ll want every bite to be coated.
Adjust Liquid as Needed: If the pan dries out too fast while cooking noodles, add broth in small splashes so noodles cook evenly without sticking.

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, vegan mushroom stroganoff, creamy mushroom pasta, meat-free comfort food

Garnishes

Personally, I always garnish this stroganoff with a generous sprinkle of freshly grated Parmesan cheese and some chopped flat-leaf parsley. The cheese adds a lovely savory kick, and the parsley brings freshness and color, making the dish feel that much more special—even on casual weeknights.

Side Dishes

While this recipe is hearty on its own, I like pairing it with a crisp green salad or steamed green beans to balance the richness. Roasted veggies like asparagus or Brussels sprouts work beautifully too and can be prepped while you’re cooking the stroganoff.

Creative Ways to Present

For special occasions, I’ve served this stroganoff over creamy mashed potatoes or even a bed of polenta, which gives it an elegant twist. Another fun idea is to plate it in shallow bowls and top with a fried egg for brunch vibes—don’t knock it till you try it!

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, which makes for an even tastier lunch or quick dinner the next day.

Freezing

I’ve frozen this stroganoff successfully by letting it cool completely, then transferring it to freezer-safe containers. It’s best eaten within 2 months. When thawed, the sauce sometimes thickens, so just add a splash of broth or milk when reheating to bring back that creamy texture.

Reheating

To reheat, warm gently on the stovetop over low heat, stirring occasionally and adding a bit of liquid if needed to keep it creamy. Avoid microwaving for long periods as that can dry out the noodles and sauce.

FAQs

Can I make this Vegetarian Mushroom Stroganoff Recipe vegan?

Yes! Simply use a plant-based milk such as oat or almond milk and replace Parmesan cheese with a vegan alternative or nutritional yeast for a similar cheesy flavor.
What’s the best type of mushroom to use?

Cremini mushrooms are perfect because of their meaty texture and deep flavor, but you can mix in shiitake, portobello, or baby bella mushrooms for added variety and richness.
Can I use fresh noodles instead of dried broad egg noodles?

You can, but fresh noodles cook faster, so you’ll need to adjust cooking time and watch closely to avoid overcooking. The sauce might also be a bit looser since fresh noodles release more moisture.
Is there a gluten-free option?

Absolutely! Use gluten-free flour or cornstarch as a thickener and swap the noodles for gluten-free pasta or spiralized veggies like zucchini noodles.
Can I prepare this recipe ahead of time?

Yes, you can prepare the stroganoff and refrigerate it for up to 3 days before serving. Just reheat gently and add a splash of broth or milk to revive the sauce’s creaminess.

Final Thoughts

This Vegetarian Mushroom Stroganoff Recipe holds a special place in my kitchen because it combines simplicity with comforting flavors that feel like a warm hug on a plate. Whether you’re cooking for family, friends, or just yourself, I hope you find as much joy in making—and eating—this dish as I do. Give it a try and let me know how it turns out; I promise it’s one recipe you’ll want to keep coming back to.