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Vegetarian stroganoff topped with fresh chopped parsley in black bowls.
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5 from 2 votes

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.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Russian
Diet: Vegetarian
Servings: 4
Calories: 462kcal
Author: Alison Hope


  • 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



  • 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.


  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.


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