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Creamy Mushroom Stroganoff: Vegetarian Comfort Food Recipe

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4.3 from 82 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This creamy mushroom stroganoff is a rich and comforting dish featuring tender mushrooms simmered in a flavorful garlicky sour cream sauce. Served over tender egg noodles, it’s a cozy vegetarian twist on the classic stroganoff that’s perfect for a satisfying dinner.

Ingredients

Main Ingredients

  • 12 oz egg noodles
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 16 oz mushrooms (cremini or button), sliced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon Worcestershire sauce (vegetarian if needed)
  • 1 teaspoon Dijon mustard
  • ¾ cup sour cream
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook Noodles: Cook the egg noodles according to the package instructions until al dente. Drain and set aside for serving.
  2. Sauté Onions: Heat the butter and olive oil together in a large skillet over medium heat. Add the thinly sliced onion and sauté for 4–5 minutes until softened and translucent.
  3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 7–9 minutes, stirring occasionally, until they are browned and tender.
  5. Season Mushrooms: Sprinkle the paprika and dried thyme over the mushrooms and stir well to combine the flavors.
  6. Add Flour: Sprinkle the flour evenly over the mushroom mixture and cook for 1 minute while stirring to eliminate the raw flour taste and help thicken the sauce.
  7. Pour Broth: Slowly pour in the vegetable broth, stirring constantly to prevent lumps and create a smooth sauce.
  8. Add Flavorings: Stir in the Worcestershire sauce and Dijon mustard, mixing well into the sauce base.
  9. Simmer Sauce: Allow the sauce to simmer gently for 5–7 minutes, stirring occasionally, until it thickens to a creamy consistency.
  10. Finish with Sour Cream: Reduce the heat to low and quietly stir in the sour cream to enrich the sauce. Be careful not to boil after adding sour cream to avoid curdling.
  11. Season: Taste the stroganoff and adjust seasoning by adding salt and black pepper according to preference.
  12. Serve and Garnish: Serve the creamy mushroom stroganoff sauce over the cooked egg noodles and garnish with chopped fresh parsley for a bright finish.

Notes

  • Use a mix of mushrooms such as cremini, button, and portobello for deeper and more complex flavor.
  • Do not boil the sauce after adding sour cream to prevent it from curdling.
  • For a lighter option, substitute sour cream with Greek yogurt.
  • This stroganoff also pairs well with rice or mashed potatoes instead of noodles.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner / Pasta
  • Method: Stovetop
  • Cuisine: Eastern European–Inspired

Find it online: https://kitchenmartha.com/creamy-mushroom-stroganoff-vegetarian-comfort-food-recipe/