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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!
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.
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!
Hi Tieghan! I made this last night and then tonight again, and swear it only got better. I followed it to a T and loved it so so much. Ultimate comfort food!!!
Hey Lily,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Soooooo good! I had been looking for a recipe to use my dehydrated morels, and this stroganoff recipe caught my eye with the white wine sauce. My husband and I both give this 5 stars. I have no pictures to share because we gobbled it up so quickly. Thank you!
Hey Katie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
This has become a staple in our house! My husband has never liked a beef stroganoff recipe but somehow he LOVES this. We almost always seem to have all the ingredients hanging around, so it ends up being dinner a lot when we don’t have anything planned! Love the flavor so much and also makes great leftover lunch (if there are any leftovers, not a given).
I am so happy you have been loving this recipe, Hannah! Thank you for trying this! xTieghan
Delicious!! Perfect Monday night dinner. So happy I found your blog! I’ve been in a dinner rut and your recipes are making me excited to cook again! 🙂
Aw so happy to hear that! Thank you so much Tiffany! xTieghan
Another delicious recipe. It just disappeared in a flash! Thank you. Xx
Thank you Kelly! xTieghan
Hey! I’m excited to try this recipe but was wondering what other kind of noodles you would recommend to make it vegan, if you think it doesn’t ruin the recipe or overall flavor of the dish!
Hey Livv,
You can use any other noodle that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Addendum.. we did not use beef broth…..we used Imagine Chicken broth…….ooops!
Delicious! We have made this 3 times. 2nd time wasn’t quite as good as the first. We decided that the broth we used on the first batch was much better than the second time…..IMAGINE Beef Broth which was low sodium. Cloudy in color much improved flavor. And the pasta we used the first time was a German egg noodle which we will not mess with in the future . The second batch we used an alternate pasta by mistake…it just didn’t work with this recipe! Beef stroganoff sans the beef and just as yummy! We use the heavy cream, not the coconut milk. This is officially a staple in our family now!
I am so happy this turned out so amazing for you, Pamela! Thank you so much for trying this recipe! xTieghan
Absolutely flavorful! My son and daughter in law are vegetarians. I made this on a beach trip with them. My son immediately asked for this recipe. He says he’s sick of his usual mushroom stroganoff. He was a absolutely sure this is his new favorite! Really excellent flavor!!! Thank you for yet another amazing recipe.
Thank you so much Beth! I am really glad this recipe turned out so amazing for you! xTieghan
Made this tonight, and it was delish! I love mushrooms and this was the perfect comfort food. Looking forward to the leftovers tomorrow!
I am so happy you loved this one, Angela! Thank you for trying it! xTieghan
Omg this is incredible! I’m a new vegetarian and it’s snowy & damp in Chicago. I needed a quick hot meal instead of my preplanned roasted pear salad. This was fast & fantastic!!! I just forwarded this recipe to friends & family vegan/vegetarian/carnivore. I’m sure they will all love it as much as I do! ?❄️??
I hope they do love it as much as you do! Thank you for trying this one, Katie! xTieghan
This was so amazing! Such a great and hearty vegetarian meal, and it’s definitely becoming a regular in our weeknight rotation. Thanks!
I am so happy this recipe turned out so well for you, McKenzie! Thank you! xTieghan
Hello!
Made this tonight for dinner, a big hit! We live in Sweden and it’s wild mushroom season. It was a perfect use for the mushrooms I found in the forest this weekend.
Thanks for the recipe!
I am really glad this turned out so well for you, Stephanie! Thank you! xTieghan
Easy to make and so so so good.
Thank you so much Jessica!! xTieghan
LOVED this dish!! Talk about comfort food…creamy mushroom sauce with noodles! I love meatless dishes and this is on the top of my fav recipe list. Thank you Tieghan!
Yes!! So happy this turned out so well for you, JoAnn! xTieghan