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We've been making this easy Vegetarian Mushroom Stroganoff for years. It's hearty, comforting, and a crowd-pleaser. Perfect for meatless dinners!
This is a weeknight friendly one pot recipe. Cooking the noodles directly in the savory mushroom sauce gives the noodles extra flavor as they cook. And, it means less dishes and clean up. So the next time you're looking for a family-friendly pasta recipe, give this one pot mushroom stroganoff a try!
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Why you'll love this recipe
- One Pot recipe: Both the savory mushroom sauce and the noodles get cooked in the same pot. It makes for easy cleanup—and infuses the noodles with so much flavor!
- Ready in 30 minutes: This recipe makes for a quick weeknight meal, because it's ready in 30 minutes (or less!).
- Healthy spin on a classic: We took a classic stroganoff and made it lighter, with clever swaps like milk instead of sour cream. You can also easily make this Mushroom Stroganoff vegan instead of vegetarian (see recipe card for details).
Recipe video
Watch a step-by-step video and learn how to make this recipe!
Ingredients (and substitutes)
This Vegetarian Mushroom Stroganoff recipe calls for simple pantry ingredients. Here's what you need:
- Cremini Mushrooms: Cremini mushrooms have a deeper, more complex flavor than white mushrooms. And, they're easy to find at grocery stores! For even more umami, you can use a mix of cremini and shiitake mushrooms.
- Thyme: Fresh thyme pairs really well with mushrooms. This versatile herb keeps for a while in the fridge. It's delicious used on vegetables, We highly recommend using fresh thyme for this recipe. It pairs really well with the mushrooms. If absolutely needed, you can substitute dried thyme. But, read the notes for substitution instructions because it's not a 1:1 swap.
- Egg Noodles: Look for short, wide egg noodles. They're sometimes labelled Broad Egg Noodles or German Egg Noodles. For a vegan alternative, use pappardelle noodles.
- Vegetable Broth: There aren't a lot of ingredients in this dish, so the vegetable broth you use has a big impact on the flavor. Use the best you can find. Our favorite is the No Beef Vegetarian or Organic Vegetable Base.
- Milk: A lighter, healthier swap for the sour cream that's typically used in stroganoff. For a vegan alternative, use an unflavored and unsweetened non-dairy milk. If substituting dairy, our recommendation is a barista-style oat milk.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Love mushrooms? So do we! Check out these other mushroom recipes: BBQ Pulled Mushroom Sandwiches, Farro Pilaf with Mushrooms, Creamy Mushroom Risotto, and Smoky Mushroom Tacos.
How to make (step-by-step photos)
In this easy one pot recipe, dried noodles are cooked directly in the sauce. This way, the noodles will soak up all that delicious flavor while they cook!
Here's how to make this yummy vegetarian mushroom stroganoff:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Don't skimp on the mushrooms: You can always add more mushrooms, but definitely don't use less than the recipe calls for. Mushrooms shrink down a lot during the cooking process!
- If you want to add another type of mushroom to the creminis...we'd recommend fresh shiitake, portobello, or oyster mushrooms.
- Use a flavorful vegetable broth: This is a quick-cooking recipe with few ingredients, so it's important to use the best you can get. The vegetable broth you use has a big impact on the final flavor. In testing, we loved the results of this No Beef Vegetarian—followed by this Organic Vegetable Base. But, choose the broth you love best!
- Avoid over-stirring: To encourage the mushrooms to brown, try to stir them only occasionally. And, when it's time to cook the noodles, stir them often enough so they don't stick to the bottom of the pan. But, avoid stirring the noodles constantly as that might cause them to break into smaller pieces.
- Serve immediately: As with many creamy sauced pastas, these noodles are best served while fresh and hot. The sauce will thicken as it cools and sits.
Recipe FAQs
No, this recipe calls for the cooking dried noodles directly in the sauce!
We highly recommend you use fresh thyme for this recipe. But, if you must substitute dried thyme instead, use one-third of the amount. Dried thyme is more potent, so you need less. See recipe card notes for more details.
Yes, this recipe can be easily made vegan. Simply choose vegan pappardelle noodles, a vegan milk substitute, and garnish with vegan Parmesan (or omit). See recipe card notes for full details.
Creamy noodle dishes like this are best served immediately. If you happen to have leftovers, reheat them gently with an extra splash of water or milk to loosen the sauce. But, for full transparency, this isn't a recipe we'd intentionally prepare in advance.
Other vegetarian pasta recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Vegetarian Mushroom Stroganoff
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 (see note 1)
- 3 tablespoons all purpose flour
- 3½ cups vegetable broth (see note 2)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles (see note 3 and 4)
- ½ cup milk (see note 4)
- Parmesan cheese (for garnish, see note 4 and 5)
- Chopped flat-leaf parsley (for garnish, optional)
Instructions
- Sauté onion: Heat 1 tablespoon of the oil in large skillet (or pot) over medium-high heat. Add onion, sauté until golden at the edges, about 5 minutes.
- Add mushrooms: Add 1 tablespoon of the oil and mushrooms. Sauté until golden brown and any liquid is cooked off, about 8 minutes.
- Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, and thyme. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Stir in flour until vegetables are evenly coated. Pour in vegetable stock, salt and pepper, stirring vigorously to prevent clumps and scrape any brown bits off the pan.
- Cook noodles: Let mixture come to a boil, then add dried noodles. Gently stir the noodles so they're evenly covered with liquid. Cook noodles for 4 minutes. Add milk. Continue cooking, stirring occasionally, until the noodles are al dente, about another 4 minutes. (If the pan starts to look dry, add a splash of more stock. Stir as the noodles cook, so they don't stick to the pan; but be gentle as to avoid breaking the noodles.)
- Season and serve: Season with more salt and pepper if needed. Garnish with cheese and parsley, and serve immediately.
Notes
- Thyme: We recommend fresh thyme for this recipe. If you need to substitute, use 1 teaspoon dried thyme instead of 1 tablespoon fresh thyme. Dried is more potent than fresh.
- Vegetable broth: There aren't a lot of ingredients in this dish, so the vegetable broth you use will have a big impact on flavor. Use the best you can find. We highly recommend using Better than Bouillon (either the No Beef Vegetarian or Organic Vegetable Base).
- Broad egg noodles: Also sometimes labelled German Egg Noodles. Broad egg noodles are thin and slightly wavy. They are different than Spaetzle-type noodles (which tend to be twisted). For a vegan option, use pappardelle noodles.
- Vegan option: Use pappardelle noodles, a vegan milk alternative (such as barista-style oat milk), and a vegan parmesan.
- Parmesan cheese: Imported Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for cheese labelled as "vegetarian friendly" or lists "microbial enzymes" (instead of rennet) as an ingredient. Asiago cheese is also a good alternative.
Liam says
We've made this almost weekly this year and it still hasn't gotten old - I usually add some extra garlic. Out of curiosity, would this work with any other noodles?
bri says
Hi Liam! Wow, glad you're enjoying this stroganoff recipe. Thanks for sharing the note about the garlic. I haven't tested this recipe with other noodles except for the egg noodles and papparedelle. Because it's a one-pot recipe (ie. noodles cooked in broth), it gets a bit tricky to do a ton of swaps. But, if you're ever interested, I have a slightly version of this recipe in our hardcover cookbook, Evergreen Kitchen. It cooks the noodles separately, so you'd have more flexibility to change them up. Hope that helps!
Lori Lechler says
I'd like to make this dish this weekend and I make homemade gluten-free pasta. How should I cook the noodles? Perhaps cook them separately? Then add to the dish? But then would it require less broth? Help!
bri says
Hi Lori! First of all, homemade gluten-free pasta sounds delicious. Yum! Unfortunately I haven't tested this recipe with gf noodles - and so I am hesitant to say it would work here. Especially with it being a one pot dish. Cooking the pasta separately would probably be the way to go, but it would definitely alter the broth ratio...and then also how "thick" the sauce gets because there isn't residual pasta starch from cooking it together. It's important to me that my recipes work out in your kitchen, so I'm sorry I don't have modification recommendations on this.
That said, I DO have a Mushroom Stroganoff recipe in my print cookbook Evergreen Kitchen. It has been tested with a gf option. The noodles are cooked separately from the broth. It's really really yummy (and I might like it even better than this version). But, it's not on my site so I recognize it's not an ideal answer. I hope you have a great weekend and if there's anything else I can help with let me know. Thanks!
Wil says
This recipe is awesome! I did not have fresh thyme so I used a teaspoon of the spice as recommended because it is very potent (I probably would only do a dash next time because of the littles due to the little sticks & potency). I also only had vanilla almond milk (go figure) so I substituted with evaporated milk (half of what the recipe calls for, remainder water). And because we're GF, we used a Better Batter GF flour (less than 3 tablespoons, prob 2 1/2). All this to say, I am cataloging the recipe. I would like to try Better than Bouilon next time, rather than the veggie broth I had on hand. I see serious flavor development in store with this one. Thank you!
bri says
Hi Wil! Glad to hear you enjoyed this recipe! Thanks for sharing your substitution notes. Happy it all worked out! Let me know how it goes next time you make it with the Better than Bouillon. I think you'll love it even more:) I laughed at your comment about "little sticks". Fresh thyme is definitely less stick-ish and milder in flavor. I've read you can freeze fresh thyme. We usually use it all up at our house, but I'm going to try freezing it soon and can report back in case helpful. Hope you and your family have a great rest of your week.
Cate holm says
WOW! Absolutely delish…….we grow our own shrooms and onions so I rehydrated some of both to add and then used the water as part of the broth. Thank you, thank you for this one pot wonder for Super Bowl sunday:)
bri says
Hi Cate! So glad you enjoyed this recipe. Wow, that's so cool how you grow your own mushrooms! That's something I've always wanted to try, but haven't gotten around to it yet. Thanks so much for taking the time to leave a review!
Jeanett says
I love that this is on pan EASY! Its very flavorful and very similar to the real stroganoff. It did take me about an hour to complete the dish so keep this in mind if preparing
bri says
Hi Jeanett! Yay, so glad you enjoyed this recipe, thanks so much for sharing!
Ingunn says
Where did I go wrong? My mushrooms got cooked in the liquid from the onions and didn't brown. The dish ended up with little taste. Is this due to using a non-stick pot? Or is it about the size of the pot and the bottom being filled with sauteed onion when I put the mushrooms in? Used portabellas instead of cremini, but assume that doesn't make a difference?
bri says
Hi there! Sorry to hear about this! Based on what you described, there's a few things:
1. It is important to cook the onions & mushrooms on medium-high heat as the recipe notes for step 1 and 2. The higher heat is needed to get the onions to brown as well as the mushrooms. Often when people use non-stick pots, they use a lower temperature setting since non-stick coatings aren't usually durable at higher heats.
2. You mention there was liquid from the onions when the mushrooms were added. But, there shouldn't be any liquid if the onions are golden-brown, so this tells me that your onions weren't cooked enough. (See photo #1 in the Step-by-Step photos of this post - there we show what the onions should look like, before adding mushrooms). If there was liquid remaining, the onions needed higher heat and/or longer cook time to drive off moisture. While we include time estimates in each step, it greatly varies based on a number of factors, so it's best to go by the visual "golden-brown" cue that's noted. If mushrooms are added to liquid, that does interfere with them browning + flavor development, which is probably what happened in your case.
3. I haven't tested this recipe with a portobello mushroom substitute. However, the browning/flavor development would be quite different if they're cut differently, since portobellos are much larger. So for best results, you'd want to have the portobellos chopped to a similar size as sliced cremini. Was this your case? If they're too big/thick, it'll be harder to cook out the moisture.
Thank you for taking the time to detail the substitutions you made and some possible areas for troubleshooting. That makes it much easier for me to help! The only other comments would be to make sure you're using a vegetable stock that you know you like, as that contributes flavor too. The recipe card has notes on this and some brand(s) we've tested and loved. And as always, like step 5 mentions, make sure you're seasoning the dish to suit your taste at the end with more salt/pepper as needed.
I'm confident that with the corrections above, you're going to end up with a better mushroom stroganoff like what our recipe intended! If/when you make this again, we'd really appreciate if you could circle back and update your review with your new experience!
Ingunn says
Thank you so much for the detailed comments! You provided some clear areas for improvement, so I'll try again!
bri says
Glad to hear you'll give it another go! Hope your next round is more to your liking! If you have any other questions let me know, happy to help:)
Ingunn says
Update: Tried again, and ready to give the recipe a 4.5 this time!
Made all the suggested changes and more: changed to ceramic pot, used cremini (and shitake) as the recipe asks for, made sure that onions and mushrooms really browned and used a different stock. This time it was tasty and reminded of a traditional stroganoff. Also made sure I added enough thyme, salt and pepper.
Probably all of the changes made a difference, and you really taste the stock and the mushrooms. Very good this time around! One caveat: I still found it hard to brown the mushrooms in the pot with the onion in. (I ended up burning the pot more than the mushrooms.) Browned some of the mushrooms in a separate pan and mixed them in, and that worked great.
bri says
Yay, so glad the tips helped! Happy you gave this recipe a second go. And, thank you for coming back to share a review update:) Have a great weekend ahead!
Jim says
Bri's mushroom stroganoff was one of the best online recipes I have ever made. Instructions were clear and end result was wonderful. Thank you.
bri says
Hi Jim - Yay, so happy to hear you enjoyed this Mushroom Stroganoff. It's one of our oldest recipes, but we still come back to it often. Thank you for your kind words. Have a great week ahead
Nikita says
This is super delicious thank you so much. Ran out of noodles but I used normal wholewheat pasta
bri says
Hi Nikita! Yay, so glad you enjoyed this! Hope you have a great weekend ahead
Olivia says
I used to make this all the time a few years ago, but it somehow fell out of the rotation. Me and mushrooms were having a little break. I just made it again for the first time since and can't believe I ever stopped. So flavourful and leftovers are the best.
bri says
Hi Olivia - Haha glad you're back on the mushroom train! So happy you're still enjoying this recipe:) Thanks for writing in!
Emma T says
Delicious! I used the "Better Than Boullion" as the recipe suggests and it turned out great. I will be using this brand for other cooking now, thanks for the tip!
bri says
Hi Emma! Yay, so glad you found it useful. We use that bouillion in a bunch of other recipes on our site, so hopefully it'll go to good use!
Johnny Liston says
I'm not a vegetarian... this was easily better than any beef stroganoff I've ever made.
bri says
Hi Johnny - Wow what a compliment! Glad you enjoyed this recipe. Have a great weekend
Katy says
Love a good one pot recipe! The stroganoff was delicious and my family really enjoyed it 🙂
bri says
Hi Katy! Glad to hear this Stroganoff was a hit with the fam!
C Wri says
Yummy, filling, and doesn't take 1000 ingredients or 300 cooking instruments.
bri says
Haha all those are true, that's for sure! Glad you enjoyed the Mushroom Stroganoff! Thank you for taking the time to share a review
Chris says
I'm going to try making this for my family this week. My 6yo is a foodie but can be fussy. Really dislike cooking, but love it when they enjoy something I've made. Nice photo of the ingredients. Can I request one small edit for the kids out there; can "umami-packed mushrooms (yay veggies)." become "umami-packed mushrooms (yay fungi)." please! Will let you know how it goes. Thanks for sharing with those of us who lack any culinary inspiration
bri says
Hi Chris! Glad to hear this recipe was inspiring. Hope it was a hit with your foodie family!