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Vegetarian Mushroom Stroganoff Recipe

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4.2 from 14 reviews

A creamy and comforting Vegetarian Mushroom Stroganoff featuring tender cremini mushrooms and broad egg noodles in a savory thyme-infused sauce. This dish is perfect for a quick weeknight dinner, taking just 30 minutes to prepare and packed with rich flavors and simple ingredients.

Ingredients

For the Stroganoff

  • 3 tablespoons extra virgin olive oil, divided
  • 1 large yellow onion, diced (about 2 cups)
  • 1 lb cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons all purpose flour
  • 3½ cups vegetable broth
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 7 oz dried broad egg noodles
  • ½ cup milk

For Garnish

  • Parmesan cheese
  • Chopped flat-leaf parsley (optional)

Instructions

  1. Sauté onion: Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the diced onion and sauté until golden at the edges, about 5 minutes, allowing the onion to soften and caramelize slightly.
  2. Add mushrooms: Add another tablespoon of olive oil along with the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and all released liquid has evaporated, approximately 8 minutes.
  3. Build sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, minced garlic, and fresh thyme leaves. Cook while stirring frequently until the garlic is fragrant, about 1 to 2 minutes. Sprinkle in the all-purpose flour, stirring to evenly coat the vegetables and cook out the raw flour taste.
  4. Add broth and season: Pour in the vegetable broth gradually, stirring vigorously to prevent clumps and to scrape any browned bits from the bottom of the pan. Season with sea salt and black pepper. Let the mixture come to a gentle boil.
  5. Cook noodles: Add the dried broad egg noodles to the boiling sauce. Gently stir to ensure noodles are evenly submerged and coated. Cook for 4 minutes, then add the milk. Continue cooking, stirring occasionally, until the noodles are al dente, about another 4 minutes. If the mixture becomes too dry, add a splash more vegetable broth. Stir gently to avoid breaking the noodles.
  6. Season and serve: Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately, garnished with freshly grated Parmesan cheese and chopped flat-leaf parsley if using.

Notes

  • Fresh thyme adds a fragrant earthiness, but dried thyme can be substituted using about 1 teaspoon.
  • The vegetable broth can be homemade or store-bought, preferably low-sodium for better control over salt.
  • Broad egg noodles provide a chewy texture typical for stroganoff, but pappardelle or fettuccine are good alternatives.
  • Milk can be substituted with a plant-based alternative for a dairy-free option; Parmesan can be omitted or replaced with nutritional yeast for vegans.
  • Parmesan cheese adds richness and umami to the dish as a garnish but is optional.

Find it online: https://marthatasty.com/vegetarian-mushroom-stroganoff-recipe/