This one-pot vegetarian Mushroom Stroganoff is cozy, comforting, and full of rich savory flavor. 

Want more stroganoff recipes? Try our Meatball Stroganoff, Chicken Stroganoff, or Ground Turkey Stroganoff. 

mushroom stroganoff recipe in a saute pan. this recipe
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Why we love this Vegetarian Mushroom Stroganoff

  • Quick – Just sauté the shallots in oil and butter. Then, slowly add the remaining ingredients, and simmer to thicken. Within minutes, you’ve got a meal that’s ready to eat. 
  • Comforting – Our vegetarian mushroom stroganoff recipe is a warming meal perfect for cold nights. Try serving it over egg noodles, yukon gold mashed potatoes, or even cheesy scalloped potatoes.
  • Versatile – This recipe can be enjoyed on its own. Or, pair it with protein-rich main courses like Lemon Pepper Chicken Tenders or Roasted Bone-In Chicken Breast. 

Mushroom Stroganoff Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for mushroom stroganoff.
  • Olive oil and unsalted butter: The base of the stroganoff, sautéeing the veggies and creating a rich flavor. 
  • Aromatics: Shallots and garlic. 
  • Mushrooms: The star ingredient in this vegetarian mushroom stroganoff recipe. We love using mushroom medley for this recipe, such as shiitakes, baby bella, oyster, and white button mushrooms. 
  • All-purpose flour and stock: This helps thicken the recipe. 
  • Herbs and spices: Fresh thyme, kosher salt, paprika, fresh parsley, and black pepper.
  • Worcestershire sauce: It cuts through the richness of the sauce and adds another layer of flavor.
  • Full-fat sour cream: Contributes a tangy flavor and enhances the creaminess of the stroganoff sauce. 

Vegetarian Mushroom Stroganoff Variations

This easy mushroom stroganoff can be altered to fit your preferences. Here are some ideas to get you started.

  • Use plain Greek yogurt or cream cheese instead of sour cream. Avoid using anything reduced fat.
  • Make it gluten-free by using cornstarch instead of all-purpose flour to thicken the sauce. Also, make sure Worcestershire sauce is gluten-free.
  • Pour in a splash of dry white wine to balance the flavors of this rich sour cream sauce.

How to make Mushroom Stroganoff

Combine the ingredients for this mushroom stroganoff, and let the stovetop do the hard work. Prepare a side or two while it cooks, and you’ll have dinner on the table in minutes! Check out the recipe card below for detailed instructions. 

sauteed shallots in a saute pan.

Step 1: Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots. Cook until softened, stirring occasionally. 

sauteed mushrooms in a saute pan with garlic.

Step 2: Add the mushrooms, and cook until they’re tender. Stir in garlic and thyme. 

flour with stock in a measuring cup.

Step 3: Whisk the stock and flour together, and set it aside. 

cooked mushrooms in a liquid.

Step 4: Add the flour mixture to the pan along with the salt, paprika, Worcestershire sauce, and black pepper. Reduce the heat to medium-low, and allow the mixture to simmer. 

sour cream and parsley over cooked mushrooms.

Step 5: Remove the pan from the heat. Add sour cream and parsley.

mixed in sour cream into mushroom in sauce.

Step 6: Stir until blended into the sauce.

Tips for this Easy Mushroom Stroganoff

Follow these expert tips to make the best one-pot mushroom stroganoff:

  • Add plenty of mushrooms: Mushrooms reduce quite a bit as they cook. So, be sure to use exactly the amount called for in the recipe card. 
  • Make your own stock: Try making your own veggie stock from kitchen scraps for an even richer taste. 
  • Avoid curdling: Use a high-quality sour cream, and stir it into the pan once it is removed from the heat. Do not let it come to a boil! 
  • Serve over noodles: Spoon the stroganoff sauce over egg noodles instead of mixing them into the pan. Otherwise, they will absorb most of the liquid and become soggy. 
cooked egg noodles with mushroom sauce in a saute pan.

How to store Mushroom Stroganoff

Refrigerate: Let the dish cool completely, and transfer it to an airtight container. If serving with noodles, be sure to store them separately. Leftovers will stay fresh in the fridge for up to 4 days.

Reheat: When you’re ready to eat leftovers, heat up a bowl in the microwave in 30-second increments until warm all the way through. Or, warm the stroganoff in a pot over medium heat on the stove. Make sure not to let it come to a boil, or it will become grainy!

Freeze: It’s not a good idea to freeze this dish for later. The sauce contains dairy, which will have a grainy texture when thawed.

FAQs

What goes well with mushroom stroganoff? 

This dish is typically served over egg noodles but also tastes great over rice, red skin mashed potatoes, or cauliflower mash. Then, add a side dish like lemon asparagus, garlic green beans, to make it a complete meal. 

Can I make this recipe vegan? 

Yes, substitute the Worcestershire sauce with a vegan variety or soy sauce, and use plant-based butter and sour cream or yogurt to make this recipe vegan. 

Can I make this mushroom stroganoff recipe in advance? 

Yes, prepare the recipe as written. Store in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat on the stovetop. I do not recommend freezing as the sour cream is likely to separate when it thaws. 

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If you try Mushroom Stroganoff, please leave a star rating and let me know how you like the recipe in the comments below.

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mushroom stroganoff recipe in a saute pan.

Easy Mushroom Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
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Description

This one-pot vegetarian Mushroom Stroganoff is cozy, comforting, and full of rich savory flavor. 

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 1/2 cup thinly sliced shallots, about 1 large
  • 1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white)
  • 1 1/2 cups vegetable stock
  • 3 Tbsp. all-purpose flour
  • 4 garlic cloves, minced
  • 2 tsp. fresh thyme
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup full-fat sour cream
  • 2 Tbsp. fresh chopped parsley
  • Fresh ground black pepper, to taste

Instructions

  1. In a large saute pan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 2-3 minutes, while stirring occasionally.
  2. Add mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
  3. In the meantime, whisk together the stock and flour to create a slurry and set aside.
  4. To the pan, stir in garlic and thyme. Cook, stirring constantly, for about a minute or until fragrant.
  5. Add slurry, salt, paprika, Worcestershire sauce, and black pepper, to taste. Reduce heat to a medium-low and simmer 3-5 minutes, uncovered.
  6. Remove off the heat and immediately stir in the sour cream and parsley. Serve over cooked egg noodles.

Notes

  • Avoid curdling: Use a high-quality sour cream, and stir it into the pan once it is removed from the heat. Do not let it come to a boil! Can use plain Greek yogurt or cream cheese. Avoid anything reduced fat.
  • Leftovers: This recipe makes enough sauce for 12 oz. dry egg noodles. If planning on leftovers, it’s best to store the sauce and cooked noodles separately. It will keep for up to 4 days. I do not recommend freezing this dish as the sour cream can separate upon reheating.

Nutrition

  • Serving Size: 1/2 cup sauce
  • Calories: 155
  • Sugar: 3.2 g
  • Sodium: 383.8 mg
  • Fat: 12.6 g
  • Carbohydrates: 9.2 g
  • Protein: 3.6 g
  • Cholesterol: 21.5 mg

This recipe is an adaptation of our chicken stroganoff recipe.