5 from 15 votes
Vegetarian Mushroom Stroganoff
Vegetarian Mushroom Stroganoff features cremini mushrooms sautéed with diced onions and garlic, finished in a creamy sauce enriched by a blend of heavy cream and sour cream. Egg noodles provide a hearty base, while sherry and soy sauce deepen the flavor. The dish is garnished with chopped chives and optional Parmesan or breadcrumbs for added texture. This stroganoff balances a tender, savory mushroom texture with a rich, velvety sauce, making it suitable for a comforting vegetarian main course.
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
Servings:
4
servings
Calories:
437 kcal
Course:
Main Course
Cuisine:
Russian
Ingredients
- 8 oz egg noodles extra-wide
- 2 TBSP olive oil divided in half, or unsalted butter
- 2 cups yellow onion diced
- 12-16 oz cremini mushroom also called baby portobello mushrooms, fresh
- 3 cloves garlic minced
- 1/4-1/2 tsp thyme dried
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sherry or dry white wine
- ½ TBSP soy sauce
- 2 TBSP all-purpose flour
- ¼ cup vegetable broth
- ¼ cup heavy cream
- 2 TBSP sour cream
- 2 TBSP chives chopped, for topping
- salt additional, to taste
- black pepper additional, to taste
OPTIONAL EXTRAS
- 2-3 TBSP Parmesan Cheese or mozzarella cheese, grated, for topping
- 2-3 TBSP cracker crumbs or breadcrumbs, crushed, for texture on top
- ¼ tsp red pepper flakes crushed
Instructions
- Bring a large pot of water to a boil and cook egg noodles according to package directions, approx. 8-10 minutes. While you wait, measure out all the ingredients above and start the veggies. This dish comes together crazy fast when you have everything ready to go!
- In a large pot or high-sided pan, heat a tablespoon of olive oil or butter over medium-high heat. Once it's hot, add the onion and cook for 4 minutes, then add your mushrooms. Sauté for an additional 4-5 minutes, or until mushrooms are browned and tender.
- Reduce heat to medium, then add the remaining oil/butter to the pan along with garlic and spices (thyme, salt, and pepper). Sauté garlic for about 30 seconds until fragrant.
- Add sherry/wine and soy sauce. Whisk together and, once hot, whisk in your flour. The mixture will start to clump and thicken, then you'll add your veggie broth and heavy cream.
- Stir it all up then fold in your pasta and sour cream.
- Garnish with chives (my favorite!) and any extras your heart desires. Dig in while it's hot!
Cup of Yum
Notes
- Combining heavy cream and sour cream in the sauce creates a balanced creaminess favored in this recipe.
- Using a mix of cremini, shiitake, and oyster mushrooms is an excellent variation for added depth.
- Nutrition facts can vary depending on toppings and ingredient substitutes; adjust accordingly.
Nutrition Information
Calories
437kcal
(22%)
Carbohydrates
56g
(19%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
71mg
(24%)
Sodium
507mg
(21%)
Potassium
677mg
(14%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
320IU
(6%)
Vitamin C
6.6mg
(7%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 437
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 507mg | 21% |
| Potassium | 677mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.