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Mushroom stroganoff in a white plate with fresh thyme and parmasen

Mushroom Stroganoff

1 pot and just 10 ingredients. A lighter, vegetarian spin on stroganoff. This quick and easy weeknight pasta is a family favorite. Can easily be made dairy free and vegan.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • 2 tablespoons grapeseed oil, divided (or other neutral oil)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 lb cremini mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme (leaves)
  • 3 tablespoons all purpose flour (or spelt flour)
  • cups vegetable broth (the best you can find, see note 1)
  • 7 oz dried broad egg noodles (see note 2)
  • ½ cup non-dairy milk (unflavored and unsweetened)
  • Salt and pepper (to taste)
  • Parmesan cheese (for garnish, see note 3)
  • Chopped flat-leaf parsley (for garnish)


  • Sauté onion: Heat 1 tablespoon of the grapeseed oil in large skillet (or pot) over medium-high heat. Add onion, sauté until translucent and golden at the edges, about 6 minutes.
    2 tablespoons grapeseed oil, divided, 1 large yellow onion, diced
  • Add mushrooms: Add mushrooms, sauté until golden brown and any liquid is cooked off, about 8 minutes.
    1 lb cremini mushrooms, thinly sliced
  • Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon of grapeseed 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, stirring vigorously to prevent clumps and scrape any brown bits off the pan.
    2 tablespoons grapeseed oil, divided, 3 cloves garlic, minced, 2 teaspoons fresh thyme, 3½ cups vegetable broth, 3 tablespoons all purpose flour
  • Cook noodles: Let mixture come to a boil. Then, add (uncooked) noodles and non-dairy milk. Use a spoon to stir the noodles so they're evenly covered with liquid. Cook, stirring every couple of minutes (so the noodles cook evenly), until the noodles are al dente, about 8 minutes. Keep an eye on the noodles: 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.
    7 oz dried broad egg noodles, ½ cup non-dairy milk
  • Season and serve: Season with salt and pepper, to taste. Garnish with cheese and parsley, and serve immediately.
    Salt and pepper, Parmesan cheese, Chopped flat-leaf parsley


  1. 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).
  2. 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.
  3. 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. For a vegan option, use a vegan Parmesan substitute such as store-bought shredded or homemade nut-based Parmesan (or leave it out altogether and season with more salt).


Calories: 342kcal | Carbohydrates: 54g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 471mg | Potassium: 705mg | Fiber: 4g | Sugar: 7g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg