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    Home » Dinner

    Vegetarian Stroganoff

    Published: May 13, 2021 Updated: May 13, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Vegetarian Stroganoff

    This vegetarian stroganoff is made with cremini mushrooms and sour cream for a creamy, flavor packed dinner that is ready in 30 minutes or less.

    Vegetarian stroganoff topped with fresh chopped parsley in black bowls.

    Don’t you just love it when dinner takes less than 30 minutes from start to finish. I sure do! And when it tastes THIS good all the better.

    This mushroom stroganoff is as gourmet as it gets, yet it’s also one of the easiest meals you can make. That’s a winning combination.

    And if you love everything with mushrooms then also check out our easy mushroom risotto, our vegetarian stuffed mushrooms and our fabulous mushroom sauce. You’ll also love our mushroom pasta.

    And for more delicious vegetarian main courses, try our vegetarian goulash too.

    Ingredients You’ll Need For Mushroom Stroganoff:

    Photo of the ingredients needed to make vegetarian stroganoff.

    Ingredient Notes

    • Pasta – you can use any pasta that you have on hand. Short pasta types work great for scooping up the sauce, but long pasta like linguine and pappardelle also works great.
    • Cremini mushrooms – are packed with flavor so make a perfect mushroom to use in this stroganoff. Cremini mushrooms are also known as baby bellas or portobellini mushrooms. White button mushrooms will also work if you can’t get hold of cremini mushrooms.
    • Sour cream – should be full fat. If you don’t want the tang of sour cream you could make this with heavy cream instead. Greek yogurt (which usually works well as a sub for sour cream) does not work well in this.
    • Vegetable stock – or vegetable broth can be used interchangeably.
    • Dijon mustard – Dijon works best for flavor but you can also use any prepared yellow mustard that you have on hand.
    Vegetarian stroganoff topped with fresh chopped parsley in a black bowl.

    How To Make Vegetarian Stroganoff

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Put the pasta on to cook according to the package instructions. When it’s cooked, drain and cover. If it starts to stick together at all, add a little olive oil and toss it with the pasta.
    • While the pasta is cooking you can start on your sauce.
    • Add butter to a pot on medium heat and let it melt.
    Two photo collage showing butter added to pot and melted.
    • Add chopped onions and sauté until the onions are softened.
    Two photo collage showing chopped onions added to pot and sautéed until softened.
    • Add the crushed garlic and sauté with the onions.
    Two photo collage showing crushed garlic added to pot and sautéed with onions.
    • Then add in the sliced mushrooms and sauté until the mushrooms are softened.
    Two photo collage showing sliced mushrooms added to pot and sautéed.
    • Add all purpose flour and stir in with the mushrooms and sauté for 1 minute.
    Two photo collage showing flour added to pot and mixed in with mushrooms.
    • Then add in the vegetable stock and stir in until combined.
    Two photo collage showing vegetable stock added to pot and mixed in.
    • Now add soy sauce and dijon mustard and stir in.
    Two photo collage showing soy sauce and dijon mustard added to pot.
    • Cook for 4-5 minutes until the sauce is thickened and reduced.
    • Add sour cream and stir in. Simmer a few more minutes until thickened.
    Two photo collage showing sour cream added to pot and mixed in.
    • Add the cooked pasta and stir in until well mixed.
    • And it’s ready to serve.
    Two photo collage showing cooked pasta added to pot and mixed in with sauce.

    How To Serve Mushroom Stroganoff

    Serve your vegetarian stroganoff topped with fresh chopped parsley and a sprinkle of ground black pepper. Freshly grated parmesan cheese on top is also delicious.

    Vegetarian stroganoff topped with fresh chopped parsley in a black bowl.

    Storing and Freezing

    Keep leftovers stored in the fridge in a covered container for 3-4 days. Reheat in the microwave.

    You can also freeze it. Thaw it overnight in the fridge and then reheat and serve.

    Vegetarian stroganoff topped with fresh chopped parsley in a black bowl.

    More Easy Pasta Recipes

    1. Spicy Vodka Rigatoni
    2. Hummus Pasta
    3. Alfredo Sauce
    4. Red Curry Pasta
    5. Halloumi Stroganoff
    6. Penne Pomodoro
    Forkful of vegetarian stroganoff.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Vegetarian stroganoff topped with fresh chopped parsley in black bowls.

    Vegetarian Stroganoff

    This vegetarian stroganoff is made with cremini mushrooms and sour cream for a creamy, flavor packed dinner that is ready in 30 minutes or less.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Russian
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 4
    Calories: 462kcal
    Author: Alison

    Ingredients

    • 8 ounces Pasta (Dry Weight)
    • 3 Tbsp Butter
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 Tbsp Crushed Garlic
    • 5 cups Cremini Mushrooms Sliced
    • 3 Tbsp All Purpose Flour
    • 2 cups Vegetable Stock or Broth
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Dijon Mustard
    • 1 cup Sour Cream
    • Salt and Pepper To Taste

    Serving:

    • Fresh Chopped Parsley
    • Ground Black Pepper
    • Grated Parmesan Optional
    US Customary – Metric

    Instructions

    • Put the pasta on to cook according to the package instructions. When it's cooked, drain and cover. If it starts to stick together at all, add a little olive oil and toss it with the pasta.
    • While the pasta is cooking you can start on your sauce.
    • Add butter to a pot on medium heat and let it melt.
    • Add chopped onions and sauté until the onions are softened.
    • Add the crushed garlic and sauté with the onions.
    • Then add in the sliced mushrooms and sauté until the mushrooms are softened.
    • Add all purpose flour and stir in with the mushrooms and sauté for 1 minute.
    • Then add in the vegetable stock and stir in until combined.
    • Now add soy sauce and dijon mustard and stir in. Cook for 4-5 minutes until the sauce is thickened and reduced.
    • Add sour cream and stir in. Simmer for a few more minutes until thickened.
    • Add the cooked pasta and stir in until well mixed. Add salt and pepper to taste.
    • Serve it topped with fresh chopped parsley and a sprinkle of ground black pepper. Freshly grated parmesan cheese on top is also delicious.

    Notes

    1. Pasta – you can use any pasta that you have on hand. Short pasta types work great for scooping up the sauce, but long pasta like linguine and pappardelle also works great.
    2. Cremini mushrooms – are packed with flavor so make a perfect mushroom to use in this stroganoff. Cremini mushrooms are also known as baby bellas or portobellini mushrooms. White button mushrooms will also work if you can’t get hold of cremini mushrooms.
    3. Sour cream – should be full fat. If you don’t want the tang of sour cream you could make this with heavy cream instead. Greek yogurt (which usually works well as a sub for sour cream) does not work well in this.
    4. Dijon mustard – Dijon works best for flavor but you can also use any prepared yellow mustard that you have on hand.
    5. Storing: Keep leftovers stored in the fridge in a covered container for 3-4 days. Reheat in the microwave.
    6. Freezing: You can also freeze it. Thaw it overnight in the fridge and then reheat and serve.

    Nutrition

    Serving: 1Serve | Calories: 462kcal | Carbohydrates: 57g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 895mg | Potassium: 682mg | Fiber: 3g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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