This easy mushroom stroganoff recipe is the best quick dinner perfect for meatless Mondays. Made in one pan with sautéed mushrooms, tender noodles, and a creamy cheese sauce, it’s perfect for feeding a crowd and great with all your favorite sides!
What Is Mushroom Stroganoff?
Mushroom stroganoff is a vegetarian take on classic Russian beef stroganoff recipes. In traditional recipes, stroganoff features sautéed pieces of beef, onions, and mushrooms tossed together in a rich sour cream sauce and commonly served over a bed of noodles. Similar in taste and texture, mushroom stroganoff features all of the same key ingredients but omits the beef for a vegetarian-friendly recipe that’s, hearty, filling, and full of umami flavor.
Why You’ll Love This Recipe
Mushroom stroganoff is one of the most comforting meals ever. However, that’s not the only reason why we love it! It’s also:
- Made with simple ingredients
- Ready in minutes
- Great for feeding a crowd
Vegetarian Ingredients You’ll Need
The ingredients needed for mushroom stroganoff are minimal and budget-friendly! Here’s what you’ll need:
- Vegetables – Onions, garlic, and mushrooms form the base of the dish.
- Broth – Vegetable broth is used to combine the ingredients and create a richer flavor.
- Olive Oil – Used to sauté the veggies and add a boost of healthy fats.
- Heavy Cream and Sour Cream – Once combined, these form the decadent sauce creating a smooth, silky texture and unbelievably indulgent taste.
- Cheese – Grated Parmesan cheese is incorporated into the sauce and sprinkled on top of the dish for an extra creamy texture and the ultimate cheesy taste.
- Pasta – We prefer to use fusilli pasta, but any noodle would work.
What Kind of Mushrooms Work Best?
Any kind of mushroom can be used for this recipe! Baby Bella are most common, but shiitake, white mushrooms, portabella, or a combination of different varieties tastes great, too!
How to Make the Best Easy Mushroom Stroganoff Recipe
With such a rich flavor, you’re not going to believe how easy this mushroom stroganoff recipe is to make!
- Prepare the pasta. Cook the pasta to al dente according to the package instructions.
- Sauté the vegetables. Add the olive oil to a large pot over medium heat, and sauté the garlic and onions until they are fragrant and the onions are translucent. Then, add the mushrooms, and continue to sauté until they are soft.
- Boil. Add the salt and pepper, and stir to combine. Then, pour in the broth, and bring the liquid to a boil.
- Add the remaining ingredients. Reduce the heat to low, and stir in the heavy cream and sour cream. Once well combined, add in the cooked pasta and grated Parmesan. Stir to combine, and let the ingredients sit for a few minutes to thicken.
- Serve. Adjust the seasonings to taste, garnish with extra Parmesan, and serve warm!
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Tips and Tricks
Don’t skimp on the salt! This helps draw moisture from the mushrooms preventing them from becoming too soggy.
Sauté on medium heat. You don’t want to rush the sautéeing process as it is key to creating extra flavorful mushrooms.
Don’t stir too much. Let the mushrooms sit in the pan without stirring to seep in their liquid.
Don’t overcrowd the pan. You’ll want the ingredients to sit in a single layer on the bottom to allow for even cooking.
- Add protein. If you prefer a meat-filled dish, feel free to stir in beef like tri-tip sirloin or flank steak, chicken, or shrimp.
- For a low-carb option. To reduce the carb content, omit the noodles, and serve your mushroom stroganoff over
spaghettisquash, zucchini noodles, cauliflower mash, or cauliflower rice instead.
- For more vegetarian protein. Swap out the sour cream with plain Greek yogurt.
- To make gluten-free. Replace the egg noodles with any gluten-free noodles you like best.
- Add more veggies. Feel free to bulk up your dish by sautéeing other vegetables along with the mushrooms. Some of our favorite additions include peas, carrots, potatoes, and shallots.
This mushroom stroganoff is a satisfying comfort food dinner on its own. However, for a well-rounded dinner, we love to pair it with sides like:
How to Store
We don’t recommend freezing this mushroom stroganoff recipe as the dairy will not thaw well. However, if you have leftovers or want to make it ahead of time, it can be stored in an airtight container in the refrigerator for 3-5 days.
More Easy Vegetarian Recipes
- Pea and Carrot Vegetarian Stew
- Easy Vegetarian Ramen Recipe
- One Pot Greek Couscous
- One Pot Broccoli Mac and Cheese
Mushroom Stroganoff Recipe
- 16 ounces sliced portobello mushrooms
- 1 cup vegetable broth
- 2 Tablespoons olive oil
- 1 white or yellow onion, diced
- 4 cloves garlic
- 1/2 cup heavy cream
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 16 ounces long Fusilli pasta (cooked al-dente (feel free to substitute with cooked pasta of choice))
- Parmesan cheese shavings for garnish
- Salt to taste
- Pepper to taste
- In a large pot on medium high heat, add the olive oil, garlic and onion. Sauté for 2-3 minutes or until the onions are translucent. Add the mushrooms. Sauté for an additional 2-3 minutes.
- Season with salt and pepper. Pour in the broth. Bring the ingredients to a boil. Then, reduce the heat to low.
- Stir in the heavy cream and sour cream until smooth. Add the cooked pasta and Parmesan cheese, and stir to combine. Let the ingredients sit for a few minutes to thicken.
- Adjust the seasonings to taste. Garnish with Parmesan, if desired. Serve warm!
- Store in the fridge for 3-5 days.