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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.

overhead photo of Herby Buttered Mushroom Stroganoff with 2 bowls and 2 spoons in photo

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.

overhead photo of Herby Buttered Mushrooms in skillet

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.

overhead close up photo of Herby Buttered Mushroom Stroganoff

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.

side angled close up photo of Herby Buttered Mushroom Stroganoff with 2 spoons in photo

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.

overhead photo of Herby Buttered Mushroom Stroganoff with spoon in bowl

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

watch the how to video:

Herby Buttered Mushroom Stroganoff

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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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
US Customary – Metric

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!
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horizontal overhead photo of Herby Buttered Mushroom Stroganoff
This post was originally published on September 23, 2019
4.14 from 524 votes (443 ratings without comment)

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Comments

  1. This sounds amazing. Going to make this today. It isn’t actually vegetarian because Worcestershire sauce is not vegetarian because of the anchovies, but there are now a few veggie brands out there to make this doable! I will use soy creamer in place of the coconut milk since I can always taste coconut in recipes. We love mushrooms, and just got fresh mushrooms in our farm delivery this week.

    Thank you!!

    Reply

  2. 5 stars
    Made this tonight and it was SO good. Will definitely have to add this to the meal rotation.

    Reply

  3. 5 stars
    This recipe was absolutely delicious! I used white wine, gluten free flour duck stock and coconut milk because that’s what I had on hand and I could not stop eating. I would like to try it with cream next time just to make it even more luxurious.

    Reply

  4. What a great recipe. I made it last night. So tasty. It is a hit for sure. I did not have egg noodles so I used linguine.
    Thank you for sharing.

    Reply

  5. This was amazing!
    So! Two out of three of my kids *hate* mushrooms, and they will excavate them out of anything I make with a precision not seen outside of neurosurgery. They loved this, though! Ate it willingly — and had seconds.
    Thank you! Looking forward to trying some of your other recipes!

    Reply

  6. 5 stars
    This is prob one of my favorite vegetarian dishes that you’ve made! My husband loved it and it was super easy. I recommend using white wine and fresh herbs to give it a burst of flavor. Will def make again!!

    Reply

  7. 5 stars
    Ive made this several times and my meat-eating fiancé’ claims it’s one of his favs. I use vegan sour cream in place of milk/coconut, and although I’ve tried it both ways, I prefer the vegan sour cream. I also double the mushrooms to make it healthier, (plus we love mushrooms). oh… I use Banza chickpea rotini pasta for this and it’s super. Thank you so much!

    Reply

  8. 5 stars
    Another delicious recipe! This is such a great recipe to experiment with some other mushrooms that I have never used before. I followed the recipe as is and it was delicious! I only had dry herbs, and the flavor was still incredible!

    Reply

  9. 4 stars
    Yummy yummy yummy but took much longer than 30 mins! Omitted the sage, parsley, wine and used 4 drops of Tabasco instead of Worcestershire sauce and standard fusilli pasta and closed cup mushrooms. Still works perfectly ❤️ I imagine the wine would really push it another level tastier!

    Reply

  10. 5 stars
    WOW!! I just made this. My youngest son and I gobbled it down. I washed it down with a glass of the Pinot Grigio I used for the sauce. It was so delicious. Thank you for the recipe. Will make again when his brother and dad come home from their short trip away. Sometimes we just need a break from all the meat in our diet. This was so easy to put together.

    Reply

  12. 5 stars
    I’ve been craving the umami flavour of mushrooms lately but have always hated the (slimy) texture. I decided to break out of my comfort zone and buy some dried portabella and porcini mushrooms and they sat on my shelf for a couple of weeks while I searched for some inspiration and a recipe. I knew this was the one when my mouth started watering as I read over the recipe. This turned out soooo good! Thank you for sharing.

    Reply

  13. 5 stars
    Delicious!
    I used: (5-8oz containers) x1 of simple white mushrooms, x1 baby bella, x1 shiitake, x1 portabella
    I made my own worschershire, super easy (2 tsp tamari/soy sauce, 1/4 tsp each lemon juice (or a vinegar), sugar, and then 4 drops of hot sauce

    This was perfect, you would never even need meat! Thank you!

    Reply

  14. 1 star
    Wow, this was absolutely terrible. I followed the recipe exactly and I found a few things wrong. There’s way too many herbs and way too much wine, Worcestershire, and balsamic. I’ve never found any recipes that only cook that amount of wine down in so little time. There are so many tweaks that need to be done to this that it’s not even worth listing. I would never make this again. ?

    Reply

    1. Hi Gina! I am sorry you did not like this! Is there anything that could have gone wrong with the recipe when making it? I would love to help if you want! Also, I hope you try and enjoy other recipes of mine! I hope you have an amazing rest of your week! xTieghan

      Reply

  15. 5 stars
    A huge hit with my family and a great alternative to a meat stroganoff . Definitely adding this to my Arsenal!!!

    Reply