Quick Look: Mushroom Stroganoff
- What it is: Creamy vegetarian stroganoff with tender egg noodles, browned mushrooms, garlic, and a silky, savory sauce.
- Why Make THIS Version? Everything cooks in one pan—including the noodles. It's ready in 30 minutes and gets creamy without sour cream.
- Key Ingredients: Cremini mushrooms (button mushrooms work too), egg noodles, garlic, vegetable broth, thyme, and milk.
- Best For: Cozy weeknight meals and anyone looking for more quick and easy vegetarian dinners.
- Total Time: 30 minutes.
- Dietary Info: Vegetarian. Easy Vegan option.
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Bri's mushroom stroganoff was one of the best online recipes I have ever made. Instructions were clear and the end result was wonderful. ⭐⭐⭐⭐⭐-Jim
BRI's NOTE
Why This Mushroom Stroganoff Works
The secret to a really good Mushroom Stroganoff is giving the onions and mushrooms time to turn golden. I've made this recipe for years, and one thing I've learned is not to stir the mushrooms too much—they need time against the hot pan to brown. That simple step adds so much savory flavor.
I also love that this version gets creamy without sour cream—and the noodles cook right in the sauce, so there's only one pan to wash.
If you love cozy pasta dinners, try my Mushroom Miso Pasta or One Pan Lemon Spinach Orzo with Feta next.
Ingredients (and Substitutes)
This vegetarian Mushroom Stroganoff uses simple grocery-store ingredients, with a few easy swaps if needed. Here's what to know before you start:
- Cremini Mushrooms: My favorite here because they have more flavor than white button mushrooms, but either works. You can also use a mix of cremini and shiitake mushrooms for even more savory flavor. Don't reduce the amount—mushrooms shrink a lot as they cook. If you love mushroom-forward dinners, my Creamy Mushroom Risotto uses both fresh and dried mushrooms.
- Egg Noodles: Look for short, wide noodles, sometimes labelled Broad Egg Noodles or German Egg Noodles. The noodles get cooked in the sauce, don't boil them separately. For a vegan option, use egg-free wide ribbons or pappardelle. If you have extra egg noodles, use them in my Vegan Chicken Noodle Soup, which uses shredded mushrooms in place of chicken.
- Vegetable Broth: Since this recipe has a short ingredient list, the broth really matters. Use the best you can find. My favorite is Better Than Bouillon No Beef Vegetarian Base or Organic Vegetable Base.
- Fresh Thyme: Fresh thyme adds a subtle savory flavor that works really well with mushrooms. If needed, substitute 1 teaspoon dried thyme for 1 tablespoon fresh.
- Milk: Makes the sauce creamy without sour cream. For a dairy-free version, use an unsweetened, unflavored non-dairy milk or barista-style milk—like I do in my Vegan Vodka Sauce Pasta.
- All-Purpose Flour: Helps thicken the sauce. I haven't tested a direct gluten-free flour and noodle swap in this one-pot version, so see the FAQ below before substituting.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
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Mushroom Stroganoff Recipe Video
Watch how to make this easy one-pot Mushroom Stroganoff, step-by-step.
How to Make Mushroom Stroganoff
This one-pot Mushroom Stroganoff is easy to make. But don't rush the first two steps. Getting good color on the onions and mushrooms creates the savory base for the whole dish. Here's how to make this recipe:
- Saute the onion in olive oil over medium-high heat until golden around the edges.
- Add the mushrooms and cook until any liquid releases off and the mushrooms brown.
- Add the garlic and thyme. Stir in the flour, then add the vegetable broth. Season with salt and pepper.
- Bring to a boil, then add dried egg noodles. Gently stir so they're covered with liquid to cook evenly.
- After about 4 minutes, add milk.
- Continue cooking until noodles are tender and sauce is creamy. Garnish with Parmesan and parsley, if using.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Bri's Expert Tips
- Go by color, not just cook time: The times in the recipe are estimates. Pans, stovetops, and mushroom size all make a difference. Your onions should be golden before the mushrooms go in. Cook until the mushroom liquid is gone and the mushrooms have browned.
- Use medium-high heat for browning: This helps the onions and mushrooms brown instead of simply softening. If they're taking much longer than expected to get color, your heat may be too low.
- Don't stir mushrooms too much: Give them time against the hot pan so they can brown. Stir occasionally for even cooking, but resist the urge to keep moving them around.
- Use a flavorful broth: This recipe has a short ingredient list, so the broth makes a big difference. I like Better Than Bouillon No Beef Vegetarian Base or Organic Vegetable Base.
- Don't over-stir the noodles: Stir enough to prevent sticking, but be gentle. Broad egg noodles are delicate and can break if stirred aggressively.
- Serve right away: The noodles keep absorbing sauce as they sit, so the stroganoff will thicken as it cools. If needed, loosen it with a splash of broth or milk—but it's best served hot and silky.
Mushroom Stroganoff FAQs
This version uses vegetable broth, flour, and milk to make the creamy sauce. Browned onion, garlic, fresh thyme, and mushrooms add savory flavor.
Unlike many stroganoff recipes, this one doesn't need sour cream.
I recommend cremini mushrooms because they're more flavorful than white button mushrooms. They're also affordable and easy to find.
You can also combine them with fresh shiitake mushrooms, which have slightly deeper mushroom flavor (but are often, more expensive).
No. In this recipe, the dried egg noodles cook directly in the mushroom sauce. This saves a second pot lets the noodles absorb the flavorful broth, and leaves their starch in the pan to help thicken the sauce.
Yes. This lighter Mushroom Stroganoff recipe was developed without sour cream. Flour and starch released by the noodles help thicken the sauce, while milk gives it a creamy finish.
Yes. Use use egg-free wide ribbons or pappardelle and unsweetened non-dairy milk. Use vegan Parmesan for serving, or skip it.
I haven't tested gluten-free noodles as a direct substitute in this specific one-pot recipe, so I can't confidently recommend a 1:1 swap.
Gluten-free pasta can change the liquid ratio and sauce consistency. My Evergreen Kitchen cookbook has another Mushroom Stroganoff that's been tested with a gluten-free option. In that version, the noodles cook separately, which makes substitutions easier.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Mushroom Stroganoff (One Pot)
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 large diced yellow onion (about 2 cups)
- 1 lb sliced cremini mushrooms
- 3 cloves minced garlic
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 3 tablespoons all-purpose flour
- 3½ cups vegetable broth (see note 1)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles (see notes 2 and 3)
- ½ cup milk (see note 3)
- Parmesan cheese (for garnish, see notes 3 and 4)
- Chopped flat-leaf parsley (for garnish, optional)
Instructions
- Sauté onion: Heat 1 tablespoon extra-virgin olive oil in a large skillet (or pot) over medium-high heat. Add 1 large diced yellow onion and sauté until golden around the edges, about 5 minutes.
- Brown mushrooms: Add 1 tablespoon extra-virgin olive oil and 1 lb sliced cremini mushrooms. Cook, stirring occasionally, until the mushroom liquid has cooked off and the mushrooms are golden brown, about 8 minutes.
- Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon extra-virgin olive oil, 3 cloves minced garlic, and 1 tablespoon fresh thyme leaves. Cook, stirring often, until fragrant 1 to 2 minutes. Sprinkle in 3 tablespoons all-purpose flour and stir to coat. Slowly pour in 3½ cups vegetable broth, stirring to prevent lumps. Add ½ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper, and scrape up any browned bits from the pan.
- Cook noodles: Bring to a boil, then add 7 oz dried broad egg noodles. Gently stir so the noodles are evenly covered with liquid. Cook for 4 minutes, stirring occasionally. Add ½ cup milk . Continue cooking until the noodles are al dente and the sauce is silky, about another 4 minutes. Stir gently so the noodles don't break. If the pan looks dry before the noodles are cooked, add a splash more vegetable broth.
- Season and serve: Taste and add more salt and pepper if needed. Garnish with Parmesan cheese and Chopped flat-leaf parsley, if desired. Serve immediately.
Notes
- Vegetable broth: The broth has a big impact on the final flavor. I like Better Than Bouillon No Beef Vegetarian Base or Organic Vegetable Base. Another flavorful vegetable broth works too.
- Broad egg noodles: These are sometimes labeled German Egg Noodles. Look for thin, slightly wavy, broad noodles rather than spaetzle-style noodles.
- Vegan option: Use egg-free wide ribbons or pappardelle, unsweetened non-dairy milk (such as barista-style oat milk), and vegan Parmesan.
- Parmesan cheese: Traditional imported Parmesan typically contains animal-based rennet. If needed, look for a vegetarian-friendly Parmesan made with microbial enzymes. Asiago can also be a good alternative.
Jode says
I will admit, cooking is not my thing, but dang this was easy and incredibly good!
Thank you! More simple recipes please.
Bri Beaudoin says
Hi Jode - I'm happy to hear you enjoyed this Mushroom Stroganoff recipe. Thanks so much for sharing!
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!