This mushroom stroganoff with chewy pappardelle is hearty, creamy, and loaded with so much rich, savory flavor. Dare I say this vegetarian version is so satisfying it rivals the original?
⭐️⭐️⭐️⭐️⭐️
“This was delicious and comforting! My partner (who loves stroganoff) said it’s the kind of meal he didn’t want to end.” -Maureen, FoodieCrush reader
You Won’t Miss the Meat in This Vegetarian Stroganoff!
For the past few years, I’ve enjoyed eating more plant-based recipes. Why? Because plant-based meals are better for you, better for the environment, and more affordable, to boot. 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 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 pappardelle pasta, creates a wonderfully hearty and filling dinner.
With this vegetarian stroganoff, I promise you’ll never wonder, “where’s the beef?”
Enjoy!
The Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Egg-based pasta — I prefer a chewy pappardelle or tagliatelle pasta, but any other egg pasta or noodle works.
- Mushrooms — Stick with cremini/baby bella mushrooms. I don’t recommend using white button mushrooms here, as they don’t have nearly as much flavor.
- Fresh thyme — Gives the roasted mushrooms so much flavor.
- Butter — Makes for a richer stroganoff sauce than plain oil.
- 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.
- Reduced sodium soy sauce — Regular is fine too, just be careful not to over-salt.
- Créme fraîche — Or sour cream. Adds tang and creaminess.
- Heavy cream — If you want a super creamy mushroom stroganoff, a splash of cream is the way to go.
Heidi’s Tip: 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 Swaps and Substitutions
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.
How to Make Mushroom Stroganoff in About 30 Minutes
- Roast the mushrooms for maximum flavor. Roasting mushrooms makes 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.
Heidi’s Tip: Be sure not to overcrowd the mushrooms on the baking sheets or they’ll steam rather than roast.
- Boil the pasta until al dente. 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.
Heidi’s Tip: Don’t rinse the pasta! Rinsing pasta removes its gluten so the sauce has a harder time clinging to those long lovely tendrils. For this recipe, simply drain the pasta and add to the sauce.
- Get the aromatics going, then add the mushrooms. You’ll want to choose a high-sided skillet large enough to toss the pasta in the sauce when done.
- 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.
- Bring on the creaminess. Mix and toss all together. Mix the créme fraîche and cream (if using) into the sauce, then stir and serve!
Heidi’s Tip: 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).
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 Recipe
Ingredients
- 2 pounds cremini mushrooms , thickly sliced (or a mix of cremini and bay bella mushrooms)
- 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 reduced sodium soy sauce
- 1 tablespoon Dijon mustard
- ½ cup créme fraîche
- ¼ cup heavy cream , optional
- ¼ cup fresh chives , finely chopped for serving (or snipped with kitchen shears)
Instructions
- Preheat the oven to 375°F.
- Roast the mushrooms. 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.2 pounds cremini mushrooms, 6 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 6 sprigs plus 1 teaspoon fresh thyme
- 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.12 ounces dry pappardelle pasta
- Sauté the aromatics. 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.3 tablespoons unsalted butter, 1 large shallot, 3 cloves garlic
- Add the mushrooms. Add the roasted 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.3 tablespoons all purpose flour
- Build the sauce. 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.1 cup dry cooking sherry, 1 cup vegetable stock, 2 tablespoons reduced sodium soy sauce, 1 tablespoon Dijon mustard, ½ cup créme fraîche, ¼ cup heavy cream
- Toss with the pasta. 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.¼ cup fresh chives
Nutrition
What to Serve on the Side
More Easy Dinners Made with Mushrooms
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own
Maureen R.
I hadn’t had stroganoff since I don’t eat beef, so I was excited to see your mushroom version. This was delicious and comforting! My partner (who loves stroganoff) said it’s the kind of meal he didn’t want to end. I had most of the ingredients on hand. I used créme fraîche and Italian mushroom flavored stock cubes—they came in handy as the mushrooms didn’t really release cooking juice (I maybe left them in a bit too long), so I added the quick stock to them. It’s funny: I have the 1972 edition of Playboy Gourmet, which includes a beef stroganoff recipe. I felt very gourmet serving it. I will definitely make this again!
Hayley
We’re so happy to hear you and your partner loved this, Maureen! Thanks for sharing with us. :)
Maureen
You’re welcome!
Janis
Delicious and made in a flash
Hayley
We’re so glad you enjoyed it Janis!
Harlan Boettcher
Awesome