Easy Vegetarian Stroganoff with Mushrooms
This 20-minute one-pot vegetarian stroganoff is a quick and easy meatless meal that your family will love! Perfectly al dente egg noodles are coated in a creamy mushroom stroganoff sauce – and the best part is it all cooks together in one pot!
You Will Love This
- It’s SO easy! 12 ingredients and 20 minutes mean you can throw this quick and easy dinner together in no time! You can also feel good about the real ingredients that are in this meal – no canned cream of mushroom soup to be found!
- The flavors are on point! You might be wondering where the beef is in this recipe but you are NOT going to miss it – I promise! The flavors of the mushroom with the white wine and dried herbs are going to give you that classic stroganoff flavor you’re looking for – without the meat! Need more meatless meal options? Check these veggie-loaded dinners out!
- Everything cooks in one pot! This is going to save you precious time and energy in the kitchen. I love to cook, but I HATE to do dishes, so I’m constantly trying to create recipes that can go from stovetop to the dinner table with little to no extra dishes! Like this One Pot Garlic Parmesan Spaghetti, One Pot Italian Sausage Penne, or the one-pot Street Corn Mac and Cheese. I’m seriously not messing around with extra dishes.
Ingredients and Substitutions
- Sliced Mushrooms – You can use whatever kind of mushrooms you like best. Baby Bellas are my favorite for stroganoff!
- Dried Thyme & Sage – Sharp and slightly peppery, the dried thyme adds depth. Dried sage brings the herbal, earthy flavors especially important where we’re skipping beef. If you’re out, try oregano or Italian seasoning.
- Flour – Flour is serving to thicken the stroganoff. If you’re out, you can make a cornstarch slurry to mix in at the end instead.
- Dry White Wine – I’m not a fan of “cooking wine,” as it is essentially flavor additives and sugar. Wine is meant to enhance and strengthen the flavor of the food, not mask it. A pinot grigio or sauvignon blanc is a good dry white wine for cooking.
- Vegetable Stock – Stock is for adding flavor. If you’re not concerned about this being vegetarian, you could use beef stock.
- Uncooked Extra Wide Egg Noodles – Extra wide egg noodles are the traditional choice for stroganoff. They are softer and more buttery than normal pasta noodles.
- Heavy Cream – Heavy cream is what gives this mushroom stroganoff that signature comfort food creaminess.
- Sherry Vinegar – Sherry vinegar is more gentle than a red wine vinegar and less sweet than balsamic. If you can’t find sherry, you can use red wine vinegar instead (maybe with a pinch of sugar).
Instructions
Heat butter in a large saute pan over medium heat. Add onion, garlic, mushrooms, thyme, and sage along with a couple large pinches of salt and pepper, and cook for 5-6 minutes, stirring frequently.
Stir in flour.
Cook for about a minute, stirring frequently.
Slowly pour in white wine and scrape all those yummy bits off the bottom of the pan.
Add vegetable stock and egg noodles. Stir to combine.
Simmer over medium to low heat for 8-10 minutes or until the noodles are al dente. Remove from heat and stir in heavy cream and sherry.
Season to taste and garnish with fresh parsley and Parmesan.
Tips
- Keep a close eye on your noodles. Nothing ruins a pasta dish faster than overcooked pasta! Taste the noodles throughout the cooking process to make sure you pull the pan off the heat as soon as they’re cooked al dente. The sauce will thicken as it sits.
- Be sure to stir the pasta every few minutes while it’s simmering. This will ensure that the noodles don’t stick to the bottom of the pan and keep everything cooking evenly!
- If you have picky eaters at home, this is a great meal for them because they can try a few bites of the mushrooms and if they don’t like them, they are large enough that they can pick them out!
- Alternatively, you could try mincing or finely dicing the mushroom too, which will give you all that great mushroom flavor but will disguise them a bit and help them to cook down more.
FAQ
This one-pot vegetarian stroganoff uses veggie broth and white wine as the main cooking liquids that the mushrooms and pasta simmer in. The starch from the pasta combines with a splash of heavy cream at the end to create the creamiest stroganoff sauce that coats every nook and cranny of the egg noodles.
Many stroganoff recipes rely on canned cream of mushroom soup, but in this one-pot stroganoff recipe, the flour and butter combine to make a roux with the sauteed mushrooms. Then the sauce continues to develop as the noodles cook in broth and wine. Finally, heavy cream adds that classic creaminess and voila – scratch-made stroganoff that takes just 20 minutes!
A roux is a classic way to thicken sauces of all kinds. In my mushroom stroganoff, we take the elements of a roux – butter and flour – and combine them with sauteed veggies which saves a step and adds depth of flavor. This combines with the starch from the pasta to create a creamy stroganoff sauce.
More One Pot Pastas
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Mushroom Stroganoff – One Pot Pasta
This 20-minute one-pot vegetarian stroganoff is a quick and easy meatless meal that your family will love! Perfectly al dente egg noodles are coated in a creamy mushroom stroganoff sauce – and the best part is it all cooks together in one pot!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8-10 servings
- Category: Main Dish/Pasta
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 tablespoons butter
- 1 small yellow onion, diced
- 6 cloves garlic, thinly sliced
- 16 oz. sliced mushrooms
- 2.5 teaspoons dried thyme
- 1.5 teaspoons sage
- 1/4 cup flour
- 1 cup dry white wine
- 4-5 cups vegetable stock
- 16 oz. uncooked extra wide egg noodles
- 1/3 cup heavy cream
- 1 tablespoon sherry
- Kosher salt
- fresh cracked pepper
Garnish:
- fresh chopped parsley
- grated Parmesan cheese
Instructions
- Heat butter in a large saute pan over medium heat. Add onion, garlic, mushrooms, thyme, sage, and a couple large pinches of salt and pepper and cook for 5-6 minutes, stirring frequently.
- Add flour, stir to combine and cook for about 1 minute.
- Slowly pour in white wine and scrape all those yummy bits off the bottom of the pan. Turn heat to medium low and simmer for about 2 minutes, stirring frequently.
- Add vegetable stock, egg noodles, and a couple pinches salt and pepper. Stir to combine.
- Turn the heat up and bring it to a simmer over medium high heat.
- Reduce heat to medium low and simmer for 8-10 minutes or until the noodles are al dente, stirring occasionally.
- Remove from heat and stir in heavy cream and sherry.
- Season to taste and garnish with fresh parsley and Parmesan.
Notes
Keep a close eye on your noodles. Nothing ruins a pasta dish faster than overcooked pasta! Taste the noodles throughout the cooking process to make sure you pull the pan off the heat as soon as they’re cooked al dente.
Be sure to stir the pasta every few minutes while it’s simmering. This will ensure that the noodles don’t stick to the bottom of the pan and keep everything cooking evenly!
If you have picky eaters at home, this is a great meal for them because they can try a few bites of the mushrooms and if they don’t like them, they are large enough that they can pick them out!
Alternatively, you could try mincing or finely dicing the mushroom too, which will give you all that great mushroom flavor but will disguise them a bit and help them to cook down more.
Nutrition
- Serving Size:
- Calories: 155
- Sugar: 2.5 g
- Sodium: 345.1 mg
- Fat: 8.9 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 15.2 g
- Fiber: 1.3 g
- Protein: 4.5 g
- Cholesterol: 34.3 mg
This recipe was originally published in May of 2019 and was updated in April of 2021 to include process shots, step-by-step instructions, and tips for making the perfect one-pot stroganoff every single time!
Do you suggest a certain type of mushroom or a mix of different ones?
I like baby Bellas the most but button mushrooms would work just fine too! Great question, Janet!
Thanks! I made it last night with the baby Bellas and everyone loved it!
I am so glad to hear that, Janet! Thank you for leaving a review – I really appreciate it! 🙂
Do you have a way to make this in the instapot or similar quick cooker?
I have not tested this in an instant pot so I really can’t speak to whether it would work or not. It is a pretty quick recipe as is though!! 🙂
This stroganoff is delish! I cut back on sodium by using low sodium broth and unsalted butter. And, because we always have sweet vermouth on hand (we deglaze sautéed mushrooms and sweeten our Manhattans with it), so I deglazed these mushrooms with it, too. It added just a little more aromatic flavor. Great recipe, Kylie!
Sweet vermouth would be delicious in this recipe – great idea, Mary Kay! I bet a Manhattan would taste great with this stroganoff too 😉 I’m so glad you enjoyed this recipe – thank you for leaving a review!
Another yummy and easy recipe! Shared with the neighbors and they loved it too.
Yesssss – I love to hear that. And I love that you shared with your neighbors! 🙂 Thanks so much for leaving a review, Katy!
This is one of my family’s favorite quick and easy dinners! So creamy and delicious!