Next Post
Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter.
This post may contain affiliate links, please see our privacy policy for details.
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 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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So good! Didn’t know I was missing this in my life, but I definitely was!
Haha love that! I am really glad this turned out so well for you! xTieghan
Really good! I added some ground turkey and used sour cream instead of coconut milk to make it really creamy.
Thank you so much Dee! xTieghan
Just made this for lunch. It was really, really good, and a perfect fall comfort dish. I suspect the leftovers will taste even better when the flavors have had a chance to meld. Thank you for posting this!
Thank you for trying this one, Kelly! I am really glad it turned out so well for you! xTieghan
This recipe is SO good! I added a sprinkle of hot pepper flakes as my family tends to like a little heat. It came together quite quickly and didn’t need several people to complete it. I think that a mixture of button and portobello mushrooms would be fine for a weeknight meal, when a package of fancy mixed mushrooms might be a little pricey. This is definitely a recipe “to be printed” so that we can make again! The recipe makes six servings but because we all went back for seconds, it fed our family of three…
Hi Meg! I am so happy this recipe turned out so well for you! Thank you so much for trying it! xTieghan
My first half baked harvest recipe and it was delicious and easy! Thank you for sharing all of your wonderful creations!
Thank you Joey! I am really glad this turned out well for you! I hope you love all of the other recipes you try! xTieghan
Omg this is so delicious!! Took me a bit longer than 30 mins with all the chopping of the herbs but once I got it in the pan it was simple! I could eat the entire pan it so meaty and creamy and flavourful.
Wow yes!! I am so happy this turned out so well for you, Mita! xTieghan
I followed this recipe exactly except for fried herbs instead of fresh ones. I did feel it came out a bit blander than I would’ve liked (and I tend to eat on the bland side!) even with a teaspoon of Dijon mustard as someone suggested. I did add hot sauce which gave it a punch that I needed. Overall it was good but wish it had a little more flavor.
Thank you for trying this Denise! I am really glad it turned out so well for you! xTieghan
I didn’t have Sage Wine or Worcestershire(subbed coconut aminos), and it was still a super tasty dish!
Thank you so much Alyson! I am really glad this recipe turned out so well for you! xTieghan
Oeps! It was soooooo lovely ! I totally forgot to make a picture ???
Thank you so much for this recipe ?
I am so happy this turned out so well for you Nicole! xTieghan
This was absolutely delicious – restaurant quality! I used a mix of shiitake and cremini mushrooms, and it was amazing. Can’t wait to make it again!
Thank you so much Naomi! xTieghan
Definitely going into rotation in our house:
Yes! So happy you all enjoyed this one, Valerie! xTieghan
I absolutely LOVE this recipe and will definitely make it again: the sauce is so rich and definitely elevates the flavor profile above the “beef stroganoff” of my youth. I have had this in my recipe pile for some time and I finally pulled the trigger tonight because I found myself with a TON of mushrooms. And here’s what I think: you can certainly follow this recipe to the letter though you can certainly add more mushrooms, more herbs and more liquid as needed. I did add the cream but I’m not sure you need to – the sauce was very thick even before I added it. The “key” to the stroganoff flavor profile is obviously the Worcestershire sauce, though the herbs are the real winner here…the sauce came together in minutes but had so much complexity with the combination of shallots, garlic, mushrooms and herbs. Delicious!!!!!
Thank you so much Jennifer!! I am so happy this recipe turned out so amazing for you!! xTieghan
I love everything you make! My husband jokingly asked if you were single and is so happy I discovered your recipes… I have 3 frozen bags of mixed mushrooms from Whole Foods and I’m wondering if it’s a bad idea to use them with this dish. Would you defrost them first? Or just use fresh. I always stock up on frozen veggies but they pretty much just sit in my freezer because I never know how to adjust. Thanks Tieghan!
Hey Lindsay,
Thanks so much for your kind message and making so many recipes! I think using the frozen mushrooms as is for this recipe would be totally fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan ?
I was wanting to make this the night before , do you think it’d be fine to serve the next day ?
Your recipes are amazing btw ?
Thanks
Hey Jenny,
I think for this recipe I would stick with serving it the day of for best flavor:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan!
Is there a vegetarian substitute for the woschestire sauce?
Hey Meeta,
Try looking for “Annie’s Organic Vegan Worcestershire” sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan