There are few dishes as comforting and fulfilling as the savoury comfort food that is mushroom stroganoff. This vegetarian version of the classic Russian dish, traditionally prepared with beef, presents a hearty option for those seeking meatless dinner ideas. The rich, umami-packed flavours of the mushrooms, combined with the tangy creaminess of the sauce, make this dish a crowd-pleaser. And what's more, it can be prepared and ready to enjoy in just about 30 minutes.
Readers who love traditional Beef Stroganoff often inquired about a vegetarian version, so we've crafted this special Vegetarian Stroganoff Recipe. If you're looking for more healthy, hearty vegetarian dishes, make sure to check out our Vegetarian Recipes, like this creamy broccoli gnocchi or this smoky bean chilli.
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⭐️ Why You'll Love This Vegetarian Stroganoff
- The combination of various mushrooms imparts a meaty texture and a depth of earthy flavours.
- The recipe offers flexibility with options to cater to vegan and gluten-free dietary needs, and even the mushroom types can be varied to your liking.
- Its quick preparation time makes it a hassle-free option for those hectic weeknights.
🧾 Stroganoff Ingredients
- Onion and Fresh Garlic Cloves: These foundational ingredients add an aromatic depth that enhances the overall flavour of the stroganoff.
- Mushrooms: A key ingredient in this dish, mushrooms lend their unique meaty texture and rich flavour to the stroganoff, creating a hearty vegetarian dish.
- Fresh Thyme: This aromatic herb introduces a subtle earthy flavour that complements the mushrooms beautifully.
- Flour (or gluten-free flour): A vital ingredient for creating a thick, creamy sauce that clings to every piece of mushroom and pasta.
- Stock/Broth: Using vegetable broth keeps the recipe vegetarian, but feel free to add soy sauce or tamari for an additional umami boost.
- Sour Cream (or vegan sour cream): It's what gives the stroganoff its distinctive creamy tanginess. Without it, it's just not stroganoff!
- Dijon Mustard: It introduces a hint of sharpness that contrasts and highlights the creaminess of the dish.
- Paprika: This adds a hint of sweet, smokey heat to the dish, providing a new layer of complexity to our hearty Mushroom Stroganoff.
- Fresh Parsley: Its vibrant green adds a splash of colour and a hint of fresh, herby flavour to the finished dish.
- Pasta (or wide egg noodle or rice; gluten-free if necessary): The stroganoff needs a base to shine, and pasta, wide egg noodles, or rice work perfectly to soak up all the luscious sauce.
See the recipe card for quantities.
📖 Substitutions & Variations
- For a vegan version, substitute the sour cream with a vegan alternative.
- Gluten-intolerant eaters can use gluten-free flour to thicken the sauce and opt for gluten-free pasta or rice as the base.
- Experiment with different varieties of mushrooms to introduce different flavours and textures to your stroganoff.
👩🏻🍳 Making Mushroom Stroganoff in 4 Easy Steps
- Sautéing: Begin by cooking onions and mushrooms in butter or olive oil until they start to caramelize. Pro tip: High heat will help caramelize the mushrooms, enhancing their flavour.
- Flavour Building: Next, add garlic and thyme. Incorporate the flour, then slowly whisk in the broth. Remember: Gradual addition of broth will ensure a smooth and creamy sauce.
- Final Additions: Stir in the sour cream and Dijon mustard, then season with salt and pepper to your preference. Tip: Adjusting the seasoning at this stage allows for perfect flavour balance.
- Serving: Serve the stroganoff over your choice of pasta or rice, garnishing with a sprinkle of fresh parsley.
🍯 Storage and Reheating
- Fridge: You can prepare the Mushroom Stroganoff sauce up to 3 days in advance and store it in the fridge.
- Freezer: We do not recommend freezing this dish, as the sauce may split upon thawing.
- Reheating: Gently warm the sauce in a saucepan over low heat, adding a bit of broth if necessary to restore its creamy consistency.
💡 Top Tips
- Patience is key when sautéing mushrooms. Allow them enough time to caramelize and release their moisture, unlocking their fullest flavour.
- When adding the sour cream and Dijon mustard, ensure the heat is low to prevent the sauce from separating or curdling.
❓FAQ
Absolutely! Different mushroom varieties will each bring their unique flavour and texture profile, making the dish uniquely yours. Some popular options include cremini, portobello, shiitake, or a blend of your favourites.
Yes, it certainly can! Replace the sour cream with a vegan alternative (such as cashew cream or a store-bought vegan sour cream), and you'll have a delicious Vegan Mushroom Stroganoff.
Of course! You can prepare the sauce up to 3 days in advance and store it in the refrigerator. When you're ready to serve, simply reheat it gently on the stove, adjusting the consistency with a bit of broth if necessary.
More Easy Vegetarian Dinners
Looking for other recipes like this? Try these:
Weekly Meal Plans
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You can also find more comfort food recipes using everyday ingredients over on our sister site Salted Mint.
Easy One Pot Mushroom Stroganoff
Ingredients
- 1 large Onion, finely chopped (approx. 200g)
- 3 cloves Fresh Garlic, minced
- 500 g mixed Mushrooms, sliced (try a combination of cremini, portobello, and shiitake)
- 1 tablespoon Fresh Thyme leaves
- 40 g Flour, or gluten-free flour
- 500 ml Vegetable Stock or Broth
- 200 g Sour Cream, or vegan sour cream
- 1 tablespoon Dijon Mustard
- 1 teaspoon Paprika
- Salt and Black Pepper to taste
- Fresh Parsley, chopped (for garnish)
- 300 g Pasta, or wide egg noodle or rice; gluten-free if necessary
Instructions
Preparation
- Start by cooking your pasta or rice according to the package instructions. Drain, set aside, and keep warm.
Cooking the Stroganoff
- Heat a large pan over medium heat, add a splash of olive oil or a knob of butter. Add the finely chopped onion to the pan, sautéing until it begins to soften and become translucent, about 5 minutes.
- Add the sliced mushrooms to the pan, increasing the heat to medium-high. Sauté until the mushrooms release their liquid, start to brown, and most of the liquid evaporates, around 10 minutes.
- Stir in the minced garlic, fresh thyme leaves, and paprika, cooking for another minute until the garlic is fragrant.
- Sprinkle the flour over the mushroom mixture, stirring to ensure the mushrooms are well-coated. Cook for a minute to remove the raw flour taste.
- Slowly whisk in the vegetable stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
- Lower the heat to medium and stir in the sour cream and Dijon mustard until well combined. Season with salt and black pepper to taste.
- Allow the sauce to cook for another 2-3 minutes, until it thickens to your desired consistency.
Serving the Stroganoff
- Divide the cooked pasta or rice among four plates. Top each with a generous portion of the mushroom stroganoff.
- Sprinkle with freshly chopped parsley for garnish, and serve hot. Enjoy your comforting, creamy Mushroom Stroganoff!
Notes
- For an even richer flavour, try adding a splash of soy sauce or tamari along with the vegetable stock.
- This recipe is very forgiving. Feel free to experiment with different mushroom varieties or add additional veggies such as peas or spinach.
- For a vegan version of this dish, substitute the sour cream with a vegan alternative such as cashew cream or a store-bought vegan sour cream.
- Gluten-intolerant? Use a gluten-free flour blend to thicken the sauce and opt for gluten-free pasta or rice.
- This Mushroom Stroganoff is best served hot, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of vegetable stock if necessary to loosen the sauce.
Paul
This recipe was a big hit with my vegetarian daughter. Thank you so much!
Deborah Rainford
So happy that it was a hit!
Julie
Great recipe
Very tasty
Deborah Rainford
So happy you loved it, Julie! Thanks so much for taking the time to leave a comment and a review! It's so appreciated!:)
Kristin
This sounds good! I’m on the “other side of the pond” and I’m enjoying looking through your Aldi recipes!
Deborah Rainford
So happy that you're liking the recipes. I grew up in Canada and it took me a while to convert to grams and mls rather than cups. So if you have any questions about conversions or equivalents just let me know. And I can work it out for you. The recipe card also has a conversion option too! Thanks so much for being here! 🙂
Pauline
Delicious! Only changes I made were yoghurt for sour cream (because I didn’t have any) & I was a bit short on mushrooms so added chopped asparagus, served with penne pasta.
Samantha
Think you need to do some editing to this.
Take the skillet off the heat and add in the sour cream. The cream will melt into the stock and become the silliest, richest mushroom sauce EVER!
silliest?
Nice recipe and will be trying it. Love my mushrooms.
Deborah Thompson
Thanks so much for catching that! Typos will be the death of me!