This mushroom stroganoff is the vegetarian version of the classic: deeply browned mushrooms in a paprika-Dijon sauce finished with sour cream (no bland, watery gravy here!). The key is browning the mushrooms until they give up their moisture before building the sauce, so you get real umami flavor and a velvety finish. Serve it over egg noodles, pasta, rice, or mashed potatoes.
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I've been making this mushroom stroganoff for years, and it's the one my husband requests on repeat, so I'm finally sharing it! The key is taking the extra few minutes to brown the mushrooms so the sauce tastes rich and restaurant-level.
For more vegetarian pasta recipes, try my vegetarian pasta bake with spinach and artichokes, one pot pasta with creamy tomato sauce, and spinach pesto pasta.
Jump to:
- Why You'll Love This Mushroom Stroganoff
- Ingredients (and Smart Swaps)
- Best Mushrooms for Stroganoff
- How to Make Mushroom Stroganoff
- Expert Tips (How to Make it Taste Restaurant Level)
- Variations (Vegan, Dairy-Free, Gluten-Free, Extra Protein)
- What To Serve with Mushroom Stroganoff
- Storage & Reheating
- FAQS
- More Vegetarian Recipes
- Mushroom Stroganoff Recipe
Why You'll Love This Mushroom Stroganoff
- Big, savory flavor (no bland sauce): browned mushrooms, paprika, and Dijon bring that classic stroganoff vibe.
- Creamy but not heavy: it's finished off the heat for a smooth, velvety sauce that clings to your noodles.
- Simple comfort food: weeknight-friendly, but it tastes like you simmered it for hours.
- Flexible with what you've got: use any mix of mushrooms; swap wine for broth; adjust thickness in minutes.
- Easy to make vegan or gluten-free: simple swaps like vegan sour cream/cashew cream, GF pasta, and cornstarch make it easy to customize to your dietary needs.
Ingredients (and Smart Swaps)
- Mixed mushrooms (cremini, oyster, and shiitake): A mix gives the best "meaty" texture and depth. Slice about ¼-inch thick so they brown instead of steaming.
- Tamari or soy sauce: This is your main umami booster. Tamari is typically gluten-free; soy sauce works great, too.
- Flour or cornstarch: You can use either option, but cornstarch is gluten-free.
- White wine: Deglazes the pan and adds acidity. If skipping, swap with ¼ cup vegetable broth + ¼ cup white wine vinegar or lemon juice.
- Nutritional yeast: Adds a subtle savory "cheesy" depth.
- Crème fraîche or sour cream: Crème fraîche is more stable and less likely to curdle; whichever you use, be sure to stir it in off the heat.
- Wide egg noodles: This is a classic stroganoff choice; cook just to al dente.
Best Mushrooms for Stroganoff
- Best all-around: cremini (they're meaty and easy to find)
- Best upgrade: add shiitake or oyster for extra umami (even 4-6 oz. makes a difference!)
- Avoid soggy texture: slice thick-ish (about ¼-inch) and don't overcrowd the pan
How to Make Mushroom Stroganoff
Brown mushrooms (in batches): Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half the mushrooms (don't crowd the pan). Cook 4-5 minutes undisturbed, flip, and cook 4-5 minutes more until well browned.
Season & remove: Lower heat to medium-low. Add half the garlic, half the thyme, and ¼ tsp. Salt; cook 1-2 minutes. Transfer to a plate.
Repeat & cook onion: Add remaining oil and brown the remaining mushrooms the same way. After flipping, add the diced onion and cook 5-7 minutes, until translucent.
Whisk the roux: In a bowl, whisk broth, soy sauce, and flour until smooth.
Deglaze: Return the first batch of mushrooms to the skillet. Add wine; scrape up the browned bits. Simmer 3 minutes, until mostly reduced.
Simmer sauce: Whisk in the broth mixture. Bring to a simmer, then stir in nutritional yeast, paprika, and black pepper. Cook 8-10 minutes over medium-low heat until thick and creamy.
Cook pasta: Boil salted water and cook pasta until al dente; drain.
Finish: Off the heat, stir in mustard and sour cream. Add pasta and toss to coat. Serve immediately.
Expert Tips (How to Make it Taste Restaurant Level)
- Don't steam the mushrooms: use a wide pan and cook in batches if needed. Browning is what gives the mushrooms flavor!
- Salt later: salting too early can slow the browning process; season after they've caramelized.
- Make it glossy: simmer the sauce 2-4 minutes after adding broth so the flour fully hydrates.
- Prevent curdling: stir in sour cream/yogurt off the heat.
- Fix a thin sauce: simmer a bit longer, uncovered. Fix a thick sauce: Add a few splashes of broth.
- Boost umami fast: add 1-2 teaspoons of soy sauce or a pinch of mushroom powder.
Variations (Vegan, Dairy-Free, Gluten-Free, Extra Protein)
- Vegan/dairy-free: swap sour cream for a vegan sour cream OR cashew cream; use vegan butter; use soy sauce or vegan Worcestershire.
- Gluten-free: use gluten-free pasta; thicken with cornstarch instead of flour; use tamari instead of soy sauce.
- Add protein: stir in cooked white beans or crispy tofu at the end.
- No wine: use ¼ cup broth + ¼ cup white wine vinegar or lemon juice.
What To Serve with Mushroom Stroganoff
- Egg noodles/pasta
- Rice
- Mashed potatoes or polenta
Storage & Reheating
- Fridge: store 3-4 days in an airtight container.
- Reheat: low heat with a splash of broth; avoid boiling, which can break the creamy sauce.
- Freezing: it's not ideal with sour cream/yogurt, as the texture can separate. If you want it to be freezer-friendly, freeze it before adding the creamy finish, then add it after reheating.
FAQS
Yes! You can use Greek yogurt, crème fraîche, or a dairy-free alternative (like cashew sour cream, etc.).
Cremini mushrooms are the easiest and meatiest, but adding a mix of shiitake and oyster mushrooms adds deeper flavor.
Yes! It will thicken as it cools, so reheat it on low heat and add a splash of broth to help thin it out.
Brown the mushrooms until the liquid cooks off and they start to caramelize. Add salt towards the end of the cooking process to keep them from "sweating".
More Vegetarian Recipes
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Mushroom Stroganoff Recipe
Ingredients
- 4 Tablespoons extra-virgin olive oil *divided
- 24 ounces (1.5 lbs.) mixed mushrooms (cremini, oyster, and/or shiitake)
- 1 yellow onion, diced
- 3 garlic cloves
- 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- ½ teaspoon salt
- 1 cup vegetable broth
- 2 Tablespoons tamari or soy sauce
- 1-2 Tablespoons all-purpose flour or cornstarch
- ½ cup white wine
- 2 Tablespoons nutritional yeast
- ¾ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1.5 teaspoons Dijon mustard
- ½ cup crème fraîche or sour cream
- 12 ounces wide egg noodles
Instructions
- Use a paper towel to wipe off any dirt from your mushrooms. Slice into ¼-inch sized pieces.
- Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Once the oil is shimmering, add HALF of the prepped mushrooms without overcrowding them. To get a nice sear, do not touch the mushrooms for 4-5 minutes. Quickly flip the mushrooms, and sear the other side for 4-5 minutes, being sure not to stir/move them around. You want to get them nicely browned.
- Reduce the heat to medium-low and add HALF of the garlic, HALF of the thyme, and ¼ teaspoon salt. Cook for 1-2 minutes, then transfer to a plate or bowl.
- Repeat this process with the remaining oil, mushrooms, garlic, thyme, and salt. After flipping mushrooms, add diced onion and cook for 5-7 minutes, until translucent.
- While the mushrooms cook, prepare the vegetable broth roux. In a medium bowl, whisk together the vegetable broth, soy sauce, and flour until smooth and free of clumps.
- Add first batch of cooked mushrooms back into the pan. Pour in the white wine to deglaze the pan, scraping up any brown bits on the bottom of the pan. Simmer for about 3 minutes, until most of the liquid has evaporated.
- Add the vegetable broth roux to the pan, whisking to remove any lumps. Bring to a simmer, then stir in nutritional yeast, paprika, and black pepper. Cook over medium-low heat for 8-10 minutes, until thick and creamy.
- While the sauce cooks, make the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, keeping warm.
- Remove skillet with mushroom mixture from the heat, and stir in mustard and sour cream. Add the cooked pasta and toss to coat. Serve immediately.
Video
Notes
- Fridge: store 3-4 days in an airtight container.
- Reheat: low heat with a splash of broth; avoid boiling, which can break the creamy sauce.
- Don't steam the mushrooms: use a wide pan and cook in batches if needed. Browning is what gives the mushrooms flavor!
Andrew says
Love!! I guess I haven't made stroganoff in many years, and I forgot how deliciously creamy it is. Wonderful flavor. It's perfect for the cold snap we're having right now.
MaryAnne says
Thank you, Andrew! It really is such a good comfort food dish for the cold winter months. And I also love the creaminess!