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.
Jump to:
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.
Save this recipe!
Get this delivered to your inbox, plus new weekly recipes.
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.
Julie says
I made this last night and it was great! I had to use dry herbs as it was a last minute thing and I had just made fresh egg fettuccine so I used a bit less liquid and used the fresh noodles! We also threw in some vegan meatballs and it was a nice addition. Thanks for the recipe!
bri says
Hi Julie — Glad to hear you enjoyed this recipe! The vegan meatballs and fresh pasta sounds like they worked out well:) Thanks so much for sharing!
Andrea says
One of my favourite evergreen kitchen recipes!! This dish comes together quick and easy. There's a few comments on here about it being too thick or too liquidy which is usually operator error so just follow the recipe closely. Luckily Bri's recipes are easy to follow and replicate!
bri says
We're thrilled to hear this is one of your favourites Andrea:) Thank you for taking the time to leave a review!
Rosie says
Would give a 5 out of 10. Followed recipe except for using plain flour and not spelt. A little bit stodgy and given the amount of mushrooms used not much flavour. Probably won’t make again.
Meaghan says
Could you make this recipe the day before or would the egg noodles become too soft? Alternatively could you make the sauce with less liquids and cook the noodles separately and add together when going to serve later?
Shelley Engle says
What's the nutrition for this??
Sarah says
Couldn’t get this mix to thicken! It was still very thin and ‘sticky’ at the end of the time ☹️ I’ve added some cornflour to try and thicken so fingers crossed that might save it. Don’t know what went wrong - I wonder if I made a mistake in converting from US cups to millilitres and added too much stock? Not sure.
Sarah says
** thin and ‘stocky’ (not sticky!)
Bri says
Hi Sarah! Sorry to hear that! We've had so many people make this recipe and haven't heard this ever happening- so let's try to get to the bottom of it! First question: did you make any other modifications and changes to the recipe as written? Because you're cooking dry pasta noodles in liquid stock, most of the stock should have been absorbed from the noodles as they plump up. Some of the stock will evaporate as it cooks uncovered too. Then, because the noodles contain gluten, some of that gluten will be released into the stock to thicken further. It's kind of like the concept of using pasta water to thicken, except much more intense since the noodles are cooked in one pot. With all these factors in play, it's hard to imagine how the mixture didn't thicken! It definitely should not need cornflour. It sounds like perhaps too much liquid was added as you say. 3.5 cups should have been 825-830 mL. Does that seem like the amount you added, or did you add more? Let us know if we can help further!
Janessa says
Hello Ms. Bri! My name is janessa I’m new to the vegan world and this recipe was great! I purchased a vegan protein broth instead of the veggie broth and OMG …. You must try it out it is so creamy and wonderful! Thank you so much !
Sarah says
I added about 1/4 cup of white wine and a little less vegetable broth and it was perfect!
Bri says
Hi Sarah! So happy to hear you loved the recipe! Yes, wine is a great addition to a dish like this! As we say...it never hurts to have a bit of wine in your food, and a bit of wine in your glass while cooking:D Hope you have a great rest of your week! xx Bri
Mike Rosenstein says
Big winner last night. I used 1% milk and it was great. Thank you!
Angie says
AP, was about to ask the same question about nut allergy...?
Bri says
Hi there! If you consume dairy, then regular milk would work perfectly here. Otherwise, you can use any unflavored, unsweetened dairy-free milk you like. For a nut-free option I‘d suggest plain Oat Milk!
AP says
Do you have a recommendation for another milk product? Love to make this for veg friends but there is a nut allergy
Bri says
So exciting! If dairy isn’t an issue, then the easiest route is to use regular dairy milk. Alternatively plain oat milk would also work! Basically you want to add a bit of “creaminess” without too much other flavor - so I’d avoid anything sweetened, flavored (eg. Vanilla), etc. Hope you & your friends enjoy this one! And don’t hesitate to reach out with any other questions xx
Bev says
You have a gift the way you present the food on your blog is soooo beautiful!
Sara says
Followed the recipe closely, but added a couple handfuls of spinach at the end until just wilted and finished it with a dollop of sour cream— It was really tasty and super easy. Love the shortcut of cooking the pasta in the sauce, which also made it more flavorful.
Elyse says
I never leave comments, but I need to let any doubters who may be left know that this is SO freaking good. Thank you for the recipe!
Krissy says
I made this last night using almond milk and vegan Parmesan. It was amazing!!! Thank you!!!!!!! 5/5 starts for sure!!!!!
Bri says
Hi Krissy! So great to hear! Glad you loved the pasta recipe. 5/5 stars is great feedback. Thanks for the pasta love!
Dimitrios Papadopoulos says
I’m confused
Ingredients call for almond milk. But in the preparation says add non dairy milk. ???
Bri says
Hi there! Almond milk is non-dairy milk:) If you prefer to substitute almond with another non-dairy (or dairy-based) alternative, that works too! Just make sure it’s unsweetened and unflavored (ie. Not vanilla)