This Mushroom Stroganoff is a rich, creamy vegetarian twist on the classic beef stroganoff. With earthy mushrooms, a velvety sauce, and a hint of tang from sour cream, this dish is comforting, satisfying, and perfect for any night of the week. It’s quick to prepare, making it an excellent choice for busy evenings, and it can easily be served over pasta, rice, or even mashed potatoes.

Why You’ll Love Mushroom Stroganoff
- Vegetarian Delight: A hearty, meat-free version of the traditional stroganoff that still feels indulgent.
- Comforting: The creamy sauce and tender mushrooms are perfect for a cozy, satisfying meal.
- Quick and Easy: Ready in 30 minutes, making it a great weeknight dinner option.
- Customizable: You can adjust the mushrooms or seasoning to suit your taste.
Ingredients
- 1 lb mushrooms (cremini, button, or a mix), sliced
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon flour (all-purpose or gluten-free)
- 1 cup vegetable broth (or chicken broth)
- 1 cup heavy cream or coconut cream (for a dairy-free version)
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream (or dairy-free sour cream for a vegan option)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, rice, or mashed potatoes (for serving)
How To Make Mushroom Stroganoff

- Sauté the Mushrooms:
- Heat the olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Heat the olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Cook the Onions and Garlic:
- Add the chopped onion to the skillet and sauté for another 2-3 minutes, until the onion softens.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Make the Sauce:
- Sprinkle the flour over the mushrooms and onions, stirring to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the vegetable broth, stirring constantly to prevent lumps, and bring to a simmer. Let the sauce cook for about 3-4 minutes, allowing it to thicken.
- Sprinkle the flour over the mushrooms and onions, stirring to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the Cream:
- Stir in the heavy cream (or coconut cream), Dijon mustard, paprika, and thyme. Continue simmering for another 5-6 minutes, until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Stir in the heavy cream (or coconut cream), Dijon mustard, paprika, and thyme. Continue simmering for another 5-6 minutes, until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Finish the Dish:
- Remove the skillet from the heat and stir in the sour cream. Adjust seasoning as needed.
- Remove the skillet from the heat and stir in the sour cream. Adjust seasoning as needed.
- Serve:
- Serve the Mushroom Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley for added color and flavor.
Pro Tips
- Mushroom Variety: You can use a mix of mushrooms, such as cremini, shiitake, or portobello, for more depth of flavor.
- Make It Spicy: Add a pinch of cayenne pepper or some red pepper flakes to give the dish a bit of heat.
- Vegan Version: To make this dish vegan, substitute the sour cream with cashew cream or a plant-based sour cream, and use coconut cream for the sauce.
- Make Ahead: The stroganoff sauce can be made in advance and stored in the fridge for up to 2 days. Reheat gently before serving.
How To Serve
- Serve this Mushroom Stroganoff over egg noodles, rice, mashed potatoes, or even a bed of sautéed greens for a lighter option.
- Pair with a crisp green salad or steamed vegetables for a well-rounded meal.
- For an added touch, serve with crusty bread to soak up the creamy sauce.
Nutritional Information (Per Serving)
- Calories: 400
- Protein: 7g
- Carbs: 30g
- Fat: 28g (varies depending on cream used)
Storage and Reheating Tips
- Storage: Store leftover Mushroom Stroganoff in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed. You can also reheat in the microwave.
- Freezing: While the sauce can be frozen, the creaminess may change after thawing. Store in an airtight container for up to 2 months. Reheat and stir well before serving.
Conclusion
This Mushroom Stroganoff is a creamy, comforting dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special treat. The savory mushrooms, rich sauce, and creamy texture make it a satisfying meal that everyone will love. Enjoy it with your favorite sides and garnish with fresh parsley for a beautiful finish!
FAQ Section
- Can I use frozen mushrooms? Fresh mushrooms are recommended for the best texture, but frozen mushrooms can be used in a pinch. Just be sure to thaw them completely and drain any excess water before cooking.
- Can I add other vegetables? Yes! Feel free to add vegetables like spinach, peas, or carrots for extra flavor and texture.
- Can I make this gluten-free? Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Hi, I’m Emma Collins, a 24-year-old mom of two daughters and a little boy who keeps life full of energy. Cooking is my passion and my way of bringing my family together. Whether I’m experimenting with new recipes or perfecting old favorites, I love making meals that are simple, delicious, and full of love. As a busy mom, I’ve learned how to keep things quick and easy without sacrificing flavor. I’m excited to share my recipes and tips with you, hoping they inspire you to create memorable moments in your own kitchen with your loved ones.