by Olena

Mushroom Stroganoff

by Olena

4.9 from 9 reviews

Mushroom Stroganoff is a 30 minute vegetarian meal that is hearty, creamy and flavorful even for carnivores. It is quick, easy and you will not miss the meat!

mushroom stroganoff

Flavors in this mushroom stroganoff are not only rich and balanced but elevated. We are not vegetarians but definitely trying to eat less meat. And mushrooms stroganoff with 2 lbs of meaty brown mushrooms is a good substitute for beef stroganoff. It’s always a hit and great for a crowd. It’s easy to throw together but there is so much flavor!

I also want you to know I left mushroom stroganoff recipe flexible. I didn’t use white wine because I often don’t have it on hand. You can also use any mushrooms and dairy to make dish creamy. Let’s quickly go over everything. 🙂

mushroom stroganoff closeup garnished with dill and wooden spoon

Ingredients You Will Need

  • Mushrooms: I like to use brown mushrooms, also known as baby bellas or mini portobello. They don’t cost much more than white mushrooms but offer more flavor. You can use white, wild or combination of any mushrooms.
  • Yogurt: To cut back on saturated fat, I like to use plain yogurt with 3.5% fat content. But if you are used to less tangy taste of sour cream, go for it.
  • Onion, garlic and butter: Fresh onion and garlic sauteed in butter add sweetness, creaminess and flavor to stroganoff. You can also use olive oil that adds a lot of flavor.
  • Broth and spices: Any low sodium broth like vegetable and mushroom will work. You can replace 1/2 cup of it with white wine. And dried thyme goes well with mushrooms but sub with dried oregano if thyme isn’t your thing.
  • Cornstarch or flour: This acts as a thickener for sauce and comes down to your personal preference and what’s in your pantry.

mushroom stroganoff garnished with parmesan cheese and dill

How to Make Mushroom Stroganoff

To cook pasta, I recommend to start boiling water at same time as you start sauteing the onion. Then add pasta to water when you start making sauce. Maximum freshness guaranteed. 🙂

  • Saute onion in melted butter until translucent. Add dried thyme at the end to help it release its natural oils and flavors.
  • Cook mushrooms and garlic for about 10 minutes or until a bit golden brown and amount reduced in half. Mushrooms consist of 90% water, so cooking them on medium-high heat before adding sauce helps with flavor.
  • Make sauce by whisking broth, cornstarch, salt and pepper and adding to the skillet. Let mushroom sauce first boil and then simmer for 5 minutes. And don’t forget to add pasta to boiling water now.
  • Make sauce creamy by stirring in yogurt or sour cream off of heat. No need to cook it, especially yogurt that might curdle.

glass bowl of mushroomssauteeing onions

adding mushrooms to skilletMushroom Stroganoff sauce in glass measuring cup

pouring sauce over cooked mushroomshow to make mushroom stroganoff step by step

how to make mushroom stroganoff step by stephow to make mushroom stroganoff step by step bowl of cooked pasta with wooden spoon and mushroom stroganoff

What to Serve Mushroom Stroganoff With?

A note on pasta. You can use any pasta that has openings and cavities to scoop up the sauce. Not spaghetti. We like to use whole grain pasta for its fiber, vitamins and nutrients vs. regular pasta. But I will not judge. 🙂

When ready to serve, add cooked pasta to plates and scoop generous amount of sauce with mushrooms on top. Then nothing is better than freshly grated Parmesan cheese and a sprinkle of fresh parsley or dill, and a pinch of freshly cracked pepper. Call me when you make mushroom stroganoff. 🙂

A simple salad would round mushroom stroganoff dish nicely:

bowl of mushroom stroganoff with fork garnished with parmesan and dill

How to Store and Reheat Mushroom Stroganoff

Refrigerate sauce with mushrooms in an airtight container for up to 5 days. Reheat in a skillet by simmering on low heat and stirring.

You can freeze mushroom stroganoff but I highly recommend to leave out yogurt or sour cream for any portions you plan to freeze. It freezes great and add dairy when reheating. Also don’t freeze with pasta, as cooked pasta doesn’t freeze well.

I was pleasantly surprised to see that even without meat and being full of pasta it has a whopping 20 g of protein per serving. Those mushrooms, pasta and yogurt.

Do your kids eat mushrooms? Try these kid friendly mushroom dinner ideas:

More Vegetarian Dinner Recipes

skillet of mushroom stroganoff with wooden spoon garnished with dill


Mushroom Stroganoff

mushroom stroganoff

4.9 from 9 reviews

Mushroom Stroganoff is 30 minute vegetarian meal that is hearty, creamy and flavorful even for carnivores. It is quick, easy and you will not miss the meat!

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Ukrainian


  • 12 oz (4 cups) pasta
  • 2 lbs brown mushrooms, sliced
  • 1 medium onion, chopped
  • 1/4 tsp thyme, dried
  • 4 garlic cloves, minced
  • 3 tbsp butter, unsalted
  • 2 cups vegetable or mushroom broth, low sodium
  • 3 tbsp cornstarch or whole wheat flour
  • 1/2 cup plain yogurt, at least 3.5% fat
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • Parsley or dill, finely chopped
  • Parmesan cheese, grated


  1. Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.
  2. Preheat large deep skillet on medium heat and melt butter.
  3. Add onion and cook for 3 minutes, stirring occasionally.
  4. Add thyme and cook for 30 seconds, stirring often.
  5. Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
  6. In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
  7. Don’t forget to add pasta to boiling water now as well.
  8. Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
  9. Serve over pasta garnished with parmesan cheese.

Store: Refrigerate covered for up to 2 days. Freeze in an airtight container for up to 3 months.

 Did you make this recipe? Please give it a star rating in the comments.


olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

24 comments on “Mushroom Stroganoff

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  1. This recipe was delicious. My husband and I really enjoyed it. Thank you for another healthy recipe!

  2. This recipe was amazing – even my kids (age 7 and 10) loved it. I substituted cashew yogurt for the Greek and no one knew it wasn’t cream/sour cream. We will def make this again.

  3. I have made this several times and we really enjoy each time. This is a great base recipe and I like to add some shallots, garlic, Worcestershire sauce and top the individual servings with a bit of Parmesan. I know the cheese adds some calories, but a little goes a long way and it is worth it for us! Thanks so much for the great recipe!

    1. A little cheese won’t make you unhealthy. I used to be a crazy strict dieter when I made this recipe, so go for cheese I would say now, a bit.:) Glad you enjoyed it!

  4. I was just wondering if you have ever added curried chicken to this. Curried chicken (to me) is different from chicken curry. Chicken is in the pan with the curry ingredients and the curry soaks into the chicken while it cooks. Any chicken, however, can be curried chicken, just by adding separately-cooked curry to it.

  5. I’ve used the Pacific organic cream of mushroom soup in my stroganoff. It’s great and doesn’t have anything in it that triggers my MSG sensitivity. I make mine with Gardein crumbles instead of beef and it’s very filling.

    1. Nobody should digest red meat often so feel like a lucky one that’s immune to it. You are not missing out on anything except health problems!

  6. My 5 yr. old does not like mushrooms, unfortunately. We try and get him to try a bite of everything we serve, but sometimes that entails him touching it to his tongue and declaring that he doesn’t like it. I think texture if a big issue for him. Then there are times when he willingly tries things without us asking him to. Once we ordered Chinese takeout and he wanted to try the broccoli. I don’t understand how he works sometimes. 🙂 I just wish he was a little more adventurous in eating. All in due time I suppose.

    1. Depends on a kid and age too. My 8 year old is easy but my 4 year old is hard. However, he is slowly getting better because growing up and I keep offering. I also know what texture he doesn’t like. Like jake goes into smoothies and wraps are served deconstructed lol. Just keep offering! Broccoli is a mystery to me how so many kids don’t mind it!!!

  7. Being a Russian Gal, I have this great love of beef stoganoff. But I love how you used 3 pounds of mushrooms in here. Also have a few blood sugar issues and mushrooms are actually really good for regulating. Plus, makes pasta more edible for me. So I love this. My Russian and Ukrainian grandma would be proud if I made this =)

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