Mushroom Stroganoff
Who needs the beef?! Not you! Mushroom stroganoff is packed with umami flavour, rich and creamy, and super satisfying. It’s a cozy recipe you’ll make again and again!
Beef stroganoff is probably the most popular version of stroganoff, but mushroom stroganoff comes in a close second! It’s popular with both vegetarians and meat eaters thanks to its rich, savoury flavour, but I wanted to remake it into a vegan version that my whole family would love.
With a few easy swaps, I was able to transform this classic recipe into a plant-based dinner. You still get that super creamy sauce, the depth and earthiness of the mushrooms, and all that pasta goodness, making this a total comfort food favourite. If you love my Creamy Garlic Mushroom Pasta, you’re going to want to make this recipe ASAP!
What Makes This Mushroom Stroganoff a Winner
I am SO excited for you to try this recipe! Here’s what makes it so delicious.
- Rich and creamy—without the dairy. A roux helps create a thick sauce without relying on heavy cream, while vegan sour cream makes it rich and adds just a bit of tanginess.
- Hearty and satisfying. The combination of tender mushrooms, pasta, and that creamy-dreamy sauce makes mushroom stroganoff filling and comforting. Exactly the kind of dinner you crave on a chilly day!
- Quick and easy. This is my ideal weeknight dinner! Cook the pasta, make the sauce on the stovetop, and put it all together. So simple!
Notes on Ingredients
You probably have a lot of these ingredients on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Egg noodles, which are the traditional pairing with stroganoff, are off limits for vegans, so I use fettuccine or other wide noodles.
- Olive oil or vegan butter – I love using my homemade vegan butter for recipes like this.
- Onion and garlic – These build flavour in the sauce.
- Cremini or button mushrooms
- All-purpose flour
- Dry white wine – Pinot Grigio or Sauvignon Blanc are good options. Or, just add extra vegetable broth if you prefer not to cook with alcohol.
- Vegetable broth – I use my homemade vegetable broth.
- Soy sauce or tamari
- Dijon mustard
- Smoked paprika – I love the smoky flavour this adds to the recipe!
- Dried thyme
- Unsweetened almond milk – Or another unsweetened, unflavoured plant-based milk.
- Vegan sour cream – Here’s how to make your own vegan sour cream.
- Salt and black pepper
- Fresh parsley
How to Make Mushroom Stroganoff
If you’re cooking this mushroom stroganoff recipe right now, scroll down to the bottom of the page, where you’ll find the full instructions.
- Cook the pasta. Follow the package directions and cook to al dente in salted water.
- Sauté the vegetables. Cook the onion in the oil or butter in a skillet set over medium heat. Add the garlic and once it’s fragrant, stir in the mushrooms. Cook until the mushrooms release their juices and then those juices evaporate.
- Start the sauce. Sprinkle the flour over the mushrooms and cook for a minute, stirring. Slowly pour in the wine, then broth, while stirring constantly. Stir in the soy sauce, mustard, paprika, and thyme, then reduce the heat and simmer until the sauce thickens.
- Finish the sauce. Stir in the almond milk and vegan sour cream. Once the mixture comes to a simmer, remove from heat and season to taste.
- Put it all together. Stir the pasta into the sauce, garnish with parsley, and serve.
Tips for Success
- Buy sliced mushrooms. You’ll save some time by not having to slice them yourself, and they’re often the same price as whole mushrooms.
- Use a quality wine. It doesn’t have to be expensive wine, but I definitely recommend buying a bottle you’d enjoy drinking rather than cheap cooking wines, which typically don’t have the best flavour. You can serve any extra with your meal!
- Don’t overcook the pasta. Be careful not to let it get too soft since it will continue to cook in the sauce. Al dente is ideal.
- Garnish with vegan cheese. Store-bought or homemade vegan Parmesan cheese is perfection with this dish.
Variations
- Use another mushroom variety. Meaty portobello mushrooms will give your stroganoff more of a steak feel, while a mix of wild mushrooms will make this dish a little bit fancier.
- Add spinach. Stir baby spinach into the sauce just before adding the pasta for a little extra nutrition.
- Make it gluten-free. Use your favourite gluten-free pasta, gluten-free flour blend, and tamari instead of soy sauce.
Serving Suggestions
You can’t go wrong with this Roasted Garlic Bread or my Vegan Dinner Rolls, but a crisp salad to balance the richness of the mushroom stroganoff is fantastic too! Try this Pear and Gorgonzola Salad. You could also make a simple vegetable side dish like Air Fryer Asparagus.
How to Store and Reheat
- Refrigerator: Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish can be frozen, but it’s better eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat: Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.
More Vegan Comfort Food Recipes
Enjoy friends! If you make this mushroom stroganoff recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Mushroom Stroganoff
Ingredients
- 8 ounces pasta, such as fettuccine or wide noodles, 225 g
- 2 tablespoons olive oil or vegan butter, 30 ml
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 12 ounces cremini or button mushrooms, sliced, 340 g
- 2 tablespoons all-purpose flour, 16 g
- ¼ cup dry white wine, 60 ml
- 1 cup vegetable broth, 240 ml
- 1 tablespoon soy sauce or tamari, 15 ml
- 1 tablespoon Dijon mustard, 15 ml
- 1 teaspoon smoked paprika, 5 g
- ½ teaspoon dried thyme, 1 g
- ½ cup unsweetened almond milk, or other plant-based milk, 120 ml
- ½ cup vegan sour cream, 120 ml
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil or vegan butter in a large skillet over medium heat.
- Add the onion and sauté until softened, about 3–4 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the mushrooms and cook until browned and their liquid has evaporated, about 7–8 minutes.
- Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute.
- Gradually add the white wine, followed by the vegetable broth, stirring constantly to avoid lumps.
- Add the soy sauce, Dijon mustard, smoked paprika, and thyme. Stir well.
- Reduce the heat and let it simmer for 1–2 minutes, allowing the sauce to thicken.
- Stir in the almond milk and vegan sour cream. Mix until smooth and cook until the mixture just begins to bubble.
- Remove from heat and season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss until well coated.
- Garnish with fresh parsley and serve immediately.
Notes
- Refrigerator: Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish can be frozen, but it’s best eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months.
- To reheat: Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
