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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!
Just made this tonight and it was delicious! It’s so hard to find a vegetarian stroganoff that reminds me of the beef stroganoff of my childhood but this absolutely succeeded. Thank you for this recipe!
Hey Meaghan,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Amazing !!! Best mushroom stroganoff I have ever had. Super easy and so close to being a one pot meal.
Hey Mackenzie,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
My husband bought a beef cut that didn’t end as soft as he thought it’d be when roasted on the lodge as a steak. I then tried to transform this in the instant cooker as a stroganoff. Initially, I went on to cook it using what I’ve learnt from cooking your other recipes. Make a roux with onions, beef, mushrooms, butter, flour…sage & thyme… wine…coconut milk, broth… Then I went on to check your site for a stroganoff recipe, as my version was in need of an extra flavour. When I read your recipe, I had unknowingly followed almost all the ingredients and method apart from the balsamic vinegar, garlic and parsley! These added the needed notes to make the flavour hearty!
That goes to say…Thank you Tieghan!
I consider you my cooking teacher!
Hey there,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Delicious flavour. I loved all the fresh herbs. I increased the mushrooms and used vermouth instead of white wine. I remember reading this tip years ago. Vermouth is shelf stable so you don’t have to have white wine handy. I did find the recipe a bit soupy even with decreasing the liquid. I let the noodles cook a few minutes in the excess liquid which added more flavour the dish.
Hey Catherine,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Hi! My daughter has a dairy allergy, I love that you use coconut milk for this but do you suggest an alternative to the butter at the beginning? I’d love to make this but certainly want it to be as true to the recipe it sounds so perfect!
I really wanted to love this recipe as a beef stroganoff lover. However, I made it with gluten-free noodles (chickpea pasta), the coconut milk, and rosemary in place of the thyme I was missing thyme. And it just didn’t have enough flavor for me.. I did wonder if I made it exactly as it was originally written if I would have enjoyed it more!
Hey Sophie,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed, next time maybe use the ingredients as is:) xTieghan
Love love love the coconut milk!!! This recipe is so yummy!!!!
Hey there,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
I’m still eating the leftovers of this from a couple of nights ago. I’m saving it as one of my favorite recipes I’ve ever made! SO yummy!!
Hey Gloria,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
I’m a carnivore but loved this recipe. Not missing the meat at all and the addition of coconut milk is genius. Thank you.
Hey Kim,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
This looks delicious. If I was to add beef to this recipe, how and when in the process would you cook it?
Hey Alesha,
I would cook the beef with the mushrooms. I hope you love the recipe, please let me know if you give it a try! xTieghan
I love stroganoff and this is my very favorite! So easy and so much flavor, it’s perfect every time (even when i mess up and add a tablespoon, instead of a teaspoon, of balsamic vinegar)!
Hey Meghan,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
This looks amazing! Could it be adapted for the Instant Pot?
Hey Michelle,
So sorry I have not tested that with this recipe, I would honestly just follow the instructions as is. I hope you love the dish, let me know if you give it a try! xTieghan
I’ve made this and it is amazing! I was wondering if you had any tips on making this in advance.
Thank you!!
Hey there,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! You could make the sauce in advance and then warm when you are ready to serve. Have the best week☀️ xTieghan
This is waaay too acidic and takes waaay longer to make… Great picture though.
Hey Matt,
Sorry you didn’t enjoy the recipe, please let me know if I can help in anyway! xTieghan
This is probably the first time I’ve ever commented on a recipe but this was SO good and SO easy! I used a combination of shitake, oyster, blue oyster and lions mane… and it was absolutely delicious! My only complaint is that I should have doubled the recipe for my family of 5!
Hey Kristina,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan