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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!
We make this regularly but have learned to omit the balsamic for our own taste and add extra fried sage on top. We also use more of the herbs (about double) because we like our flavors!
Hey Juniper,
Happy Wednesday!! Thanks a bunch for making this recipe so often and your comment, so glad to hear it is always a hit! xx
I absolutely LOVE THIS DISH! My husband even craves it all the time!
Hi Janette,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
I love this recipe- it’s one of my husbands favorite meals! We have added venison backstrap or beef sirloin to the dish too which we enjoy for extra protein!
Hey Julia,
Fantastic!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review:)
WOW! The flavors in this dish are amazing! It has been added to our favorites. Can’t wait to make it again! Leftovers are just as delish too.
Hi Nikki,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Really good! The glaze adds a crispy, sweet crunch. Yum!
Hey Kat,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
I make a Paleo Swedish meatball recipe that uses coconut milk and arrowroot as the thickener. I love it so much that at Thanksgiving I now make gravy with those two ingredients and the drippings of course. When I saw you were using coconut milk, I reached for my arrowroot. I prefer it so much.
Hey Laura,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
I have made this delicious recipe several times and it is always a hit. The fragrance of the herbs while cooking is an added treat and a foretaste of the delightful meal to come. I couldn’t wait to start cooking it as the savory aroma let everyone know something special was for dinner!
Hey Lynn,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
This is my go-to Thanksgiving “gravy” recipe. Easy to make ahead and warm up right before serving. I also make it all the time during fall/winter and serve it over chicken thighs. So, so, so, so good!!!!
Hi Lindsay,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
What an awesome recipe all around! Very easy, very quick, and great fresh ingredients I mostly already have on hand. I opted for pappardelle noodles, vegetable broth, and chardonnay. This is my new favorite winter comfort food dinner!
Hey Molly,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
Thank you for a great weeknight recipe, anticipating the left overs for lunch! The scent of this meal permeated the entire house. My men folk reminded me of a Tom & Jerry episode where the smell had them floating to the table…
Hey Karrie,
Wonderful!! Thanks a bunch for giving this recipe a try and sharing your feedback, so glad it was a hit! xT
This was delish. Made exactly and soooooo good. Thanks Tieghan for yet another keeper!
Hi Samantha,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Very good and easy to make, but next time i would either omit the wine all together or add half a cup and cook it off before adding chicken broth. The wine made it a bit too sour for me.
Hi Lidia,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! Thanks for sharing your feedback! ? xx
Big hit for a quick and cozy meal. Even my 2 year old ate it! Great pantry staples meal. Will definitely be making this again!
Side note: great for leftovers. I added some leftover brisket to it and it was so good!!
Hi Lauren,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
My husband and I made this dish. He usually hates any dish made with wine, but he ate this and loved it, wine and all! Another great recipe to add to our meal plan!
Hey Stephanie,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
How much beef would I use?
Hi Julie,
Are you asking to use beef in place of the mushrooms? I would probably do a pound. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi could you substitute dry herbs for the fresh ones? I find I buy the fresh and never use them all !! Such a waste ?
Hi Sue,
Yes, for every 1 tablespoon of fresh herbs you will want to use 1 teaspoon of dried herbs. Please let me know if you give the recipe a try, I hope you love it! xTieghan