Vegetarian Mushroom Stroganoff with Egg Noodles
Are you in the mood for a comforting dish that's both indulgent and satisfying? This rich and creamy vegetarian mushroom stroganoff is here to deliver just that. With its luscious sauce made from mushrooms, cream, and savory seasonings, it's a hearty meal that will please even the most dedicated meat-eaters. Perfect for weeknight dinners or special occasions, this recipe brings the classic flavors of stroganoff to a meatless version that's full of umami and comfort.
Ingredients
- 12 oz wide egg noodles or pasta of choice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mixed mushrooms, sliced (such as cremini, shiitake, or button mushrooms)
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce or tamari
- 1 cup vegetable broth
- 1 cup heavy cream or coconut cream for a vegan option
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the egg noodles according to package instructions. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the Mushrooms: Stir in the sliced mushrooms and dried thyme, cooking until the mushrooms are browned and have released their moisture, approximately 5-7 minutes.
- Create the Sauce: Pour in the vegetable broth and soy sauce, stirring to combine. Allow the mixture to simmer for 5 minutes. Then, reduce heat to low and stir in the heavy cream, cooking until heated through. Season with salt and pepper to taste.
- Combine and Serve: Add the cooked pasta to the mushroom sauce, tossing to coat evenly. Serve hot, garnished with fresh parsley.
Cook’s tips
- Don't overcrowd the pan when browning mushrooms; cook in batches if needed to ensure they get nicely browned.
- Use a mix of cremini, shiitake, and button mushrooms for a deeper, more complex flavor.
- For a thicker sauce, whisk in 1 tablespoon of flour after adding the broth, before adding the cream.
- Deglaze the skillet with a splash of dry white wine or sherry after sautéing the mushrooms for extra depth.
- Let the sauce simmer gently after adding the cream; avoid boiling to prevent curdling.
Substitutions
- Use gluten-free pasta or rice instead of egg noodles for a gluten-free version.
- Replace heavy cream with full-fat coconut cream or cashew cream for a vegan alternative.
- Use tamari or coconut aminos in place of soy sauce to make it gluten-free or soy-free.
- Add a tablespoon of tomato paste or a splash of Worcestershire sauce for extra umami.
- Substitute dried thyme with fresh thyme, using 1 tablespoon of chopped fresh leaves.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or cream to loosen the sauce as it warms.
Frequently asked questions
Can I make this recipe vegan?
Yes, simply use coconut cream or cashew cream instead of heavy cream, and ensure your pasta and soy sauce are vegan-friendly. The rest of the ingredients are already plant-based.
What other mushrooms can I use?
Feel free to use any mushrooms you like—button, cremini, shiitake, oyster, or even portobello. A mix of different types adds great texture and flavor.
Can I freeze this stroganoff?
The sauce freezes well, but the pasta may become soft upon reheating. For best results, freeze the sauce separately and cook fresh pasta when ready to serve.
How can I make the sauce thicker?
If you prefer a thicker sauce, whisk in a tablespoon of all-purpose flour or cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) after adding the broth, and simmer until thickened before adding the cream.
