How To Prepare Creamy Mushroom Stroganoff

The combination of pasta and Cremini mushrooms in a creamy sauce adds such depth and richness to this delicious vegetarian stroganoff.

How To Prepare Creamy Mushroom Stroganoff

This 30-minute vegetarian mushroom stroganoff recipe is simple to prepare and is deliciously savory, meaty, and comforting.

How to make stroganoff

This version is lightened up with a light or reduced fat sour cream and extra broth for more broth. Stroganoff comes in so many distinct forms, some with or without sour cream and some with brandy in place of wine. Your stroganoff sauce will taste absolutely great if you add Dijon mustard, paprika, and a tiny bit of garlic. Depending on your preferences, you can create stroganoff with chicken, beef, mushrooms, or a combination of meat and mushrooms. Any variety of pasta or plain rice can be served with mushroom stroganoff.

Tips for making mushroom stroganoff

Feel free to use whatever mushrooms you have available. You can also opt to use a mixture of your favourite mushrooms.

Make sure you brown your mushrooms to give the dish an exciting flavour.

If the mushroom stroganoff seems too thick, thin with a little additional vegetable stock to your desired consistency.

Make the Worcestershire sauce in this mushroom stroganoff vegan to make it a vegetarian dish.

If you like, you can substitute whole wheat noodles for No-Yolk noodles.

To reduce calories and carbs, serve the mushrooms and sauce over spaghetti squash.

For a heartier supper, add chicken or beef, such as tri-tip sirloin or flank steak.

Add extra broth in place of the white wine or sherry.

Try plain Greek yogurt if you're seeking for a sour cream substitute.

Use gluten-free pasta and flour to make gluten-free stroganoff.


455 g wide egg noodle pasta

8 tablespoons unsalted butter

455 g Cremini mushrooms, sliced

¼ teaspoon coarsely ground black pepper

1 large spring onion, minced

3 tablespoons all-purpose flour

1½ cups vegetable broth, or as needed

1 cup white wine

½ cup sour cream

½ teaspoon salt, plus more if needed

Parsley for garnish


Bring a large pot of heavily salted water to a boil, add the pasta and cook for 1 minute less of the package directions. Drain and set aside.

In a big skillet, melt the butter over medium-high heat. Add the mushrooms, season with salt and pepper, and simmer for 2 to 3 minutes without stirring, allowing the mushrooms start to brown.

Stir then cook for another 2 to 3 minutes without stirring to brown them well.

Stir the mushrooms, add the chopped spring onions, and cook for another minute.

Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half.

Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce.

If the sauce seems too thick, thin with a little additional vegetable stock.

Taste and season with salt and pepper as needed.

Serve right away garnished with your preferred toppings