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 how to make this one pot vegetarian mushroom stroganoff step-by-step
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 (source). 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.
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)