This mushroom stroganoff with egg noodle pasta is hearty, creamy, and loaded with so much rich, savory flavor that dare I say this vegetarian version is so satisfying it rivals the original.
For the past few years, I’ve enjoyed eating more plant-based diet recipes like these. Why? Because plant-based meals are healthier, better for the environment, more affordable, and more. It also challenges me to create veg-friendly versions of some of my favorite comfort food dinners. Take this mushroom stroganoff.
Since I was a kid, beef stroganoff has been one of my VERY favorite comfort food meals, where in my opinion, the mushrooms are the very best part. That’s why I knew I could adapt my beyond-delicious roasted mushroom beef stroganoff recipe to become a vegetarian stroganoff nirvana. In this version, the beef is replaced with more roasted shrooms with more meaty flavor. Ingredients like garlic, soy sauce, dry cooking sherry, and Dijon mustard are the umami players in this dish. Their savoriness, coupled with the meaty mushrooms and creamy sauced tagliatelle pasta, creates a wonderfully hearty and filling dinner. With this vegetarian stroganoff, I promise you’ll never wonder, “where’s the beef?”
What’s in This Mushroom Stroganoff
While this stroganoff recipe is vegetarian, it still features many of the same ingredients as traditional stroganoff. I’ve doubled up the number of mushrooms to replace the beef, and added a couple of umami bombs that really play up the rich, savory flavors.
Here’s what mushroom stroganoff is made of:
- Papparadelle or tagliatalle pasta, or other egg pasta
- Cremini mushrooms—you can use a mix of cremini and baby bella mushrooms, but I don’t recommend using white button mushrooms here, as they don’t have nearly as much flavor.
- Olive oil
- Kosher salt and freshly ground black pepper
- Fresh thyme
- Dry cooking sherry (you could also use white wine, just make sure you don’t use sherry vinegar.)
- Better Than Bouillon Seasoned Vegetable Base—you could use regular vegetable stock for this, but I prefer Better Than Bouillon because it’s concentrated and has an amazing, rich flavor. Or, if you can find it, try their Better Than Bouillon Mushroom Base.
- Less sodium soy sauce (regular is fine, just be careful not to over-salt)
- Dijon mustard
- Créme fraîche (or sour cream)
- Heavy cream (or half and half)
How to Make Mushroom Stroganoff
This mushroom stroganoff is easy to make and comes together in less than 30 minutes. Here’s how to make it:
Roast the Mushrooms for Max Flavor
Roasting the mushrooms in the oven deepens their flavor. Roasting mushrooms make them more meaty and earthy thanks to time in the oven’s dry heat. With a high water content, the mushrooms also release their flavorful liquid that adds more flavor to the stroganoff sauce. Divide the mushrooms between two large sheet pans and toss with the olive oil, kosher salt, freshly ground black pepper, and top with a few sprigs of thyme. Be sure not to overcrowd the mushrooms or they’ll steam rather than roast. Discard the thyme sprigs after roasting since you’ll be layering fresh thyme to the dish later.
Choose a Quality Egg Pasta
A quality pasta is key to the success of this recipe. You can use just about any pasta you love, but a wide, good-quality, egg-based pappardelle (this one is my favorite) or tagliatelle egg noodle is always the best match for this creamy sauce. Cook the pasta just until al denté so it doesn’t splinter and break in the sauce when tossed.
Don’t rinse the pasta. Rinsing pasta removes the cooked pasta’s gluten so the sauce has a harder time clinging to those long lovely tendrils. In this recipe, simply drain the pasta and add to the sauce.
Get the Aromatics Going Then Add the Mushrooms
Choose a high-sided skillet large enough to toss the pasta in the sauce when done. Cook the shallot in the butter with salt and a couple of grinds of black pepper for 4-5 minutes or until aromatic to bring out its sweet heat. Add the garlic for a quick sauté being careful they don’t burn and turn acrid.
Add the roasted mushrooms with their juice. Stir in the roasted mushrooms, more fresh thyme, and the flour that will thicken the sauce. Stir well to combine, sautéeing for 1 minute to cook out the floury taste.
Add Umami Heroes and Make the Sauce
To evenly distribute, whisk the sauce ingredients together before adding to the skillet. In a bowl or 4-cup measuring cup, whisk the cooking sherry, vegetable stock, soy sauce, and Dijon mustard until smooth and combined. Stir the liquid into the mushrooms until smooth, then cook until the sauce has reduced and thickened, about 5 minutes.
Bring On the Creaminess
Mix and toss all together. Mix the créme fraîche and cream (if using) into the sauce, stirring well to combine. Taste and add more salt and pepper if needed. Stir in the pasta a few handfuls at a time for easier tossing. Top with sprinkles of minced chives and serve.
How Do You Thicken Mushroom Stroganoff
Like traditional stroganoff recipes, this one uses flour as a sauce thickener. For a thicker sauce, cook it longer before adding the cream. For a thinner sauce, add more stock to stretch it out.
Tips for Making the Best Mushroom Stroganoff
This mushroom stroganoff is easy to make, but these 3 tips are key to its rich, savory flavor:
Roast your mushrooms. As true with any veggie, roasting these mushrooms coaxes extra flavor and makes a big difference in this recipe. Avoid overcrowding them on the sheet pans or they won’t cook evenly and will end up steaming, rather than roasting. Reserve any of the cooking liquid released from the mushrooms which will add more flavor to the sauce later.
Season in layers. The flavor builds with salting and peppering at various stages throughout this recipe. Also, allowing the shallot to cook a bit longer before you add the garlic gives it even more flavor (you’re not caramelizing it, but sautéing until golden brown, and that color=flavor).
Bring in the umami soldiers. Ingredients like dry cooking sherry, a rich vegetable base for stock, soy sauce, and Dijon are umami flavor stars here, and are crucial to developing this dish’s intensely savory components, all made possible without meat!
Ingredient Substitution Ideas
Try other varieties of mushrooms or a combination of them. Shiitake, chopped portobello, oyster, and chanterelle mushrooms would all taste delicious as a combination in this recipe. The only mushrooms I wouldn’t choose are button white mushrooms simply because they don’t have much flavor.
Use white wine instead of dry sherry. Sherry is a fortified wine that tastes slightly sweet. If you don’t have it on hand, choose another white wine you like instead.
Try sour cream instead of créme fraiche. This is where the tang comes in. Skip fat-free sour creams that will make the sauce too watery.
What to Serve with Mushroom Stroganoff
- Salad With Pears, Gorgonzola and Candied Pecans
- Roasted Asparagus
- Roasted Beet and Ricotta Salad
- Sautéed Spinach with Garlic
- Garlicky Swiss Chard and Chickpeas
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Mushroom Stroganoff
- 2 pounds cremini mushrooms , (or a mix of cremini and bay bella mushrooms), thickly sliced
- 6 tablespoons extra virgin olive oil , divided
- 1 teaspoon kosher salt , divided
- ½ teaspoon freshly ground black pepper , divided
- 6 sprigs plus 1 teaspoon fresh thyme
- 12 ounces dry pappardelle pasta
- 3 tablespoons unsalted butter
- 1 large shallot , finely chopped
- 3 cloves garlic , minced
- 3 tablespoons all purpose flour
- 1 cup dry cooking sherry
- 1 cup vegetable stock , (made with Better Than Bouillon Seasoned Vegetable Base OR Mushroom Base)
- 2 tablespoons less sodium soy sauce
- 1 tablespoon Dijon mustard
- ½ cup créme fraîche
- ¼ cup heavy cream , optional
- ¼ cup fresh chives , finely chopped (or snipped with kitchen shears), for serving
- Preheat the oven to 375°F.
- Divide the mushrooms between two large sheet pans. To each pan, add 3 tablespoons of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Toss the mushrooms well to combine and top each baking sheet with 3 sprigs of fresh thyme. Roast the mushrooms in the oven for 15-20 minutes.
- Meanwhile, bring a large pot of water to boil and season generously with kosher salt. Add the pasta, stir and cook until al dente, according to package instructions (about 8-10 minutes or so). Drain but do not rinse the pasta.
- In a large sauté pan over medium heat, melt the butter. Add the shallot with a pinch of salt and a few of grinds of black pepper. Sauté until tender and aromatic, about 5 minutes. Add the garlic, and sauté for another minute. Add the mushrooms with any of their cooking juice and the remaining teaspoon of fresh thyme. Sprinkle the mushrooms with the flour and stir well to coat, sautéing for 1 minute to cook the flour.
- In a bowl or 4-cup measuring cup, whisk the cooking sherry, vegetable stock, soy sauce, and Dijon mustard until combined. Stir into the mushrooms and cook until the liquid has reduced and thickened, about 5 minutes. Stir in the créme fraîche and cream if using.
- Add the cooked pasta a few handfuls at a time to the mushroom mixture, tossing gently to combine. Taste and add more salt and pepper if needed. Top with minced chives and serve.
More Mushroom Recipes to Try
- Mushroom Risotto
- Creamy Lemon Chicken Breasts and Mushrooms
- Truffled Mushroom Pizza
- Caramelized Onion and Mushroom Crostini
- Easy Chicken Breasts with Creamy Mushroom Sauce
- Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
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