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Sharing my vegetarian twist on a classic comfort food with this Herby Buttered Mushroom Stroganoff. Caramelized wild mushrooms with butter, shallots, and fresh herbs all serve as the base for this creamy meatless stroganoff. Add classic egg noodles and in just about 30 minutes you’ll have a creamy, rich, and hearty vegetarian stroganoff that’s nothing short of delicious…and so comforting too. Promise, you will not miss the meat, but you will be asking for seconds.
Is there anything better than comfort food season?
Today marks the official start to fall. And though it’s always a bit sad to say goodbye to the lazy, carefree days of summer, I’m welcoming fall with the warmest sweaters, mugs of pumpkin lattes, and the coziest dinners…I’m ready!
But you all knew that, because I’ve said it in just about every post since September 1st. I’m sorry for being so repetitive, but I just can’t help it. I can’t tell you exactly where my deep love of autumn comes from. All I know is that this season makes me the happiest. I was walking around the neighborhood Saturday night as the sun was setting, it was so pretty. And even though I have some stress about all of my upcoming events, I just kept thinking about how much I love this time of year. If you follow on Instagram, you know that our leaves are almost at their peak. The colors are fading from green to deep shades of golden yellows and dark orange. Our temperatures have dropped and the weather is changing. The fall is here.
So comfort food season! And I have all the BEST recipes, starting with this stroganoff. It’s like classic beef stroganoff, but minus the beef and plus a whole lot of mushrooms.
It. Is. Delicious.
My inspiration for this stroganoff?
My mother, the woman who inspires all my best cozy recipes, has a deep love for all things comfort food.
Oddly, my mom doesn’t love mushrooms, but she has always enjoyed stroganoff. I really wanted to create a vegetarian twist. Since I love using mushrooms in recipes that call for beef, I went for it. It turned out better than I could have imagined.
Even my mom agreed this was an extra delicious stroganoff. She loved the flavor of the sauce…and the noodles. That woman loves her noodles.
Here are all the details.
First, boil up those egg noodles. I like to use classic egg noodles (usually the Whole Foods 365 brand, extra-wide noodles). They’re classic for a reason and they are perfect. If you’re gluten-free, I’d recommend using these noodles, which I’ve heard great reviews on.
While the noodles are boiling, start working on the mushrooms and sauce. It’s really pretty simple. Cook the mushrooms over high heat to get them caramelized, add butter and herbs…smell the delicious smells.
Now, at this point, I like to do something a little different. Because the mushrooms have such great texture after being cooked in butter, I like to remove half the mushrooms from the skillet before adding the ingredients to the sauce. The reserved mushrooms will be stirred in at the end so they don’t lose any of their texture or flavor. The remaining mushrooms in the skillet will give off all the flavor to the sauce.
Soo, you get the best of both worlds.
For the sauce, I use a mix of broth (it can be vegetable, chicken, or beef) and dry white wine. I LOVE the additional flavor the wine adds and I always find that it pairs so well with fresh thyme and sage. Of course, if you prefer to not use wine, simply use additional broth.
The sauce will thicken as it cooks, then just before serving stir in some milk to add creaminess. I like to use canned full fat coconut milk or heavy cream for an extra creamy sauce. But whole milk or other nut/seed types of milk are great substitutes as well.
Then just toss in the noodles and the reserved mushrooms. In 30 minutes you’ll have a pretty skillet full of herby buttered mushroom stroganoff.
Kind of perfect for the first day of fall, right?
I was going to share an autumn salad (it’s coming Wednesday), but in the end, something inside of me wanted to share this cozy stroganoff. It’s just about as close to perfect as a Monday night dinner can get. Looking forward to having this pantry staple recipe in my back pocket for the busy months ahead.
If you make this herby buttered mushroom stroganoff be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
More HBH pasta recipes
- Buttery Mushroom and Clam Pasta
- Spicy Pesto Pasta Alla Vodka
- One Pot Creamy Penne Alfredo with Spicy Arugula
watch the how to video:
Herby Buttered Mushroom Stroganoff
Servings: 6
Calories Per Serving: 551 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 8 ounces uncooked egg noodles (using GF noodles, if needed)
- 2 tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 4 cups mixed mushrooms, roughly torn or sliced
- kosher salt and black pepper
- 3 tablespoons salted butter
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 2 tablespoons flour (GF flour works great)
- 1 cup low sodium chicken or vegetable broth
- 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc (or additional broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1/2 cup canned coconut milk or heavy cream
- 1/4 cup fresh parsley, roughly chopped
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 2-3 minutes. Remove half the mushrooms from the skillet to a plate and set aside. 3. Sprinkle the flour over the mushrooms and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, wine, Worcestershire, balsamic vinegar, and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the milk, cooking another 2-3 minutes.4. Add the noodles, reserved mushrooms, and parsley to the sauce, tossing to combine.5. Divide the noodles among plates. Top with fresh thyme and pepper. Enjoy!
This post was originally published on September 23, 2019
This recipe is SOOOO delicious! I decided to add beef and bought some stir fry meat, tossed it in some seasoned flour and browned it in my pan with some olive oil before setting it aside and following your recipe. The fresh sage, the wine, balsamic vinegar, butter.. all so yummy!! It was one of best things I’ve ever made. Thank you so much for such a wonderful recipe! I will be making it again soon!
That is so amazing! I am so glad you enjoyed this recipe Christina! Thank you! xTieghan
We had this for dinner tonight and it was excellent. Really liked that it came together in 30 minutes! Thank you for the recipe.
Thats the best! I am so glad you loved this Allyson! Thank you! xTieghan
Delicious with less Thyme. Thank you for a recipe I’ve been asked to cook again.
I am so glad you loved this Frank! Thank you so much! xTieghan
As do all of your recipes, this looks fantastic! My three year old has an egg allergy so unfortunately egg noodles are out of the question 🙁 do you think there are any other kind of noodles that would compliment this meal well? Thanks so much!!
Hey Erin! Honestly any noodle you guys love will work great here! Just use your favorite short cut noodle. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is the best pasta I’ve ever made. Hands down. I love mushrooms and I love these buttery flavours. It’s in the weekly rotation. I just cook up any protein on the side and it always works 🙂
Thank you Andrea! xTieghan
This was SUPER!!! My meat eating fiancé’ had 2 servings.. (shook). I’m mostly vegan. I used vegan butter and vegan sour cream, (don’t knock till you’ve tried it). I also added 2 cups of organic sprouted sweet pea shoots (spinach would work very well, too) at the same time I added the pasta to the sauce. I doubled the balsamic and Worcestershire sauce (yes, I realize it isn’t vegan) and used Banza chickpea rotini pasta. AMAZING. seriously. THANK YOU!
Thank you Jenni!! I am so glad you both loved this recipe and I hope you continue to love others! xTieghan
I made this Sunday and it was super delicious! I added some baby spinach at the end to add more veggies. Adding to the rotation. Thank you!
Hi Daisy! I am so happy to hear that! Thank you so much! xTieghan
Made this for dinner tonight and we all gave it 2 thumbs up, even my 2 year old (with a little help).
My husband likes meat so I cooked up some ground turkey and added it to the sauce and it worked great.
The herbs and seasonings are perfect. I would change a thing!
Thank you so much Mary! I am so happy to hear that! xTieghan
This, was, so. good. Such a flavorful sauce! Didn’t have heavy cream so I used half & half, worked great. Will have this recipe on repeat this fall & winter!
Thank you Charity! xTieghan
Nice sauce and seasonings, love a variety of mushrooms. I experimented with a variety that our one specialty market got in from Oregon. I had no idea what some of them where but gave them a try. I lightened up the recipe as is my habit, (minimal butter and oil), noodles for some and I had a low carb noodle alternative. Great vegetarian recipe and nice way to show case seasonal wild mushrooms.
Hi Frances! I am so glad you loved this recipe so much! Thank you! xTieghan
Delicious- everyone ate this, from my vegetarian son to my husband who wants his meat. Great fall flavors and easy to make, too.
That is so great! Thank you so much for trying this Vanessa! xTieghan
Just made and had for dinner. Sooo good! And the taste was amazing! I used non-fat milk and served over cauliflower rice and it was soo good!! I will make again. Thank you!
Thanks Teresa! X Kelly
I’ve wanted to incorporate a few more vegetarian dishes into our meal plan, and this was the perfect solution. Easy to make, no fuss and delicious as could be. I used a $13 bottle of Pinot Grigio and mixed cremini and white button mushrooms. Just perfect. My husband, who loves meat dishes, even gave it two thumbs up.
Delicious Kayla! Thanks for sharing! X Kelly
I love it, very tasty! Instead of noodles we ate nature rice with it, great to. Thanks for this great recipe, once more.
Thank you Ally! X Kelly
I’m having a dinner party in three weeks, and this looks like a perfect candidate for a vegetarian main-course option. (I think my vegetarian guests are not strict enough to mind the Worchestershire sauce.) I thought I’d also have grilled steak, to make it kind of like deconstructed beef stroganoff. I’m curious why you chose to use heavy cream instead of the more traditional sour cream. Any particular reason? I see some of the commenters did use sour cream.
Hi Sandy! Tieghan likes to use the heavy cream to in lieu of sour cream because she doesn’t always have sour cream on hand. Hope your party is a big success! Let us know if you have any other questions. X Kelly