Vegetarian Mushroom Stroganoff

Stroganoff is one of those classic comfort food dishes that we turn to in the colder months to warm our bones and lift our spirits. The rich, creamy brown gravy, soaked up by buttery egg noodles, is the perfect pick me up for a gray, chilly day.

For vegetarians, those colder months can be a challenge. In the winter, fresh fruits and vegetables are less abundant and hearty dishes like stroganoff are more common. But those delicious comfort foods usually feature a braised or slow-roasted meat.

Stroganoff, for example, is almost always served with shredded beef and mushrooms. Luckily, there are plenty of delicious meat-free alternatives to these comfort foods that are just as flavorful and satisfying as the originals.

About This Vegetarian Mushroom Stroganoff


mushrooms cooking - vegetarian mushroom stroganoff recipe

This simple, delicious vegetarian stroganoff simply skips the beef and doubles down on the mushrooms. Mushrooms are full of meaty umami flavor, which means you won’t miss the beef. As they cook into tender strips, the richness of the mushrooms gives way to a dark, savory sauce accented with flavors like garlic, thyme, Worcestershire sauce and tangy Dijon mustard.

The best part is that this incredibly tasty sauce comes together in just about 45 minutes, even though it tastes like it’s been simmering away for hours on end.

Serve this luscious, creamy mushroom sauce over tender egg noodles and you’ll have yourself a hearty, delicious vegetarian dish that can light up even the darkest of days. Enjoy!

vegetarian mushroom stroganoff recipe

Vegetarian Mushroom Stroganoff

2021 Jared Kent
This delicious vegetarian stroganoff is the perfect hearty dish for a cold night.
Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 40 minutes
Total Time 1 hour 25 minutes
Course Recipes
Servings 4 servings

Ingredients
  

  • vegetable or canola oil for cooking as needed
  • 8 ounces 230 grams of shiitake mushrooms, thinly sliced, or any other mushroom you prefer
  • 8 ounces 230 grams of baby portabella mushrooms, thinly sliced, or any other mushroom you prefer
  • 1 white onion thinly sliced
  • 4 cloves of garlic thinly sliced
  • 10-12 sprigs of fresh thyme
  • 1- pound 450 grams extra wide egg noodles, or other dried pasta
  • 1 tablespoon flour
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • ½ cup dry red wine
  • 2 tablespoons red wine or apple cider vinegar
  • 2 cups vegetable stock or water
  • ½ cup sour cream or full-fat yogurt
  • 1 bunch of parsley roughly chopped (optional)
  • 4 green onions thinly sliced (optional)
  • salt and pepper to taste

Directions
 

  • Heat the oil over high heat in a large pan. Add the shiitake mushrooms and cook on high heat for 2-3 minutes, stirring occasionally, until they start to brown on the outsides.
  • Reduce the heat to medium-high and add the portabella mushrooms, onions, garlic, and thyme to the pan and cook for 5-6 minutes, stirring occasionally, or until the onions start to soften and turn brown.
  • Set a large pot of salted water on to boil and cook the egg noodles to al dente according to the instructions on the package. Before draining the cooked noodles, reserve one ladle of the pasta cooking water. Drain the noodles, toss them with a little oil to prevent sticking, and set aside until the sauce is ready.
  • Once the onions are cooked, sprinkle the butter and flour into the pan and stir to coat the vegetables. Cook for 1-2 minutes to toast the flour. Next, add the tomato paste, mustard, Worcestershire sauce, red wine, and vinegar to the pan. Cook for 2-3 minutes to caramelize the tomato paste.
  • Pour the vegetable stock into the pan and bring to a boil, reduce the liquid to a simmer and cook for 10-15 minutes or until it thickens to a thick, gravy-like consistency. Once the sauce is thick, remove the thyme.
  • Add the noodles back into the pan along with the reserved pasta cooking water and sour cream. Stir the noodles to combine and coat evenly into the sauce. Remove from heat, season to taste with salt and pepper, and fold in the chopped parsley, if using.
  • Ladle the stroganoff into bowls and top with sliced green onions if desired. Serve immediately.

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