by Olena

Mushroom Stroganoff

This post contains affiliate links. Please see our disclosure policy.

Olena's image
Olena Osipov
5 from 17 votes

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!

Want more meat-free pasta inspiration? You might also like this olive, tomato, and goat cheese penne, One-pot chili beer mac n cheese, one-pot taco pasta, or zucchini and tomato pasta!

mushroom stroganoff

The 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!

In fact, mushrooms appear a lot in my meat-free recipes; bean mushroom soup, lentil and mushroom casserole, cauliflower mushroom risotto, and a spaghetti squash quiche with kale and mushrooms – just to name a few!

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. This dish is truly warm, comforting, and wholesome.

This is the perfect dish for those cold evening when you want something really comforting. I make this on rotation with mac and cheese (or my roasted cauliflower mac and cheese), and my roasted red pepper lasagna – also meat-free, also super wholesome!

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. 🙂

You could also serve this up with quinoa or a grain instead. Apart from pasta, quinoa is my favorite to add to my meat-free meals (lots of protein!)- like my black bean quinoa casserole, spinach and artichoke quinoa casserole, or Mediterranean quinoa salad– yummy!

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

You might also enjoy browsing through this list of 30 one-pot vegetarian meals or my entire collection of vegetarian recipes!

skillet of mushroom stroganoff with wooden spoon garnished with dill

Mushroom Stroganoff

Mushroom Stroganoff

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!
4.95 from 17 votes
Print Save Rate
Course: Dinner
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 333kcal
Author: Olena Osipov


  • 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


  • 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.
  • Preheat large deep skillet on medium heat and melt butter.
  • Add onion and cook for 3 minutes, stirring occasionally.
  • Add thyme and cook for 30 seconds, stirring often.
  • Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
  • 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.
  • Don't forget to add pasta to boiling water now as well.
  • Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
  • 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.


    Serving: 2cups | Calories: 333kcal | Carbohydrates: 56g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 365mg | Potassium: 870mg | Fiber: 3g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
    Join today and start saving your favorite recipes

    Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.


    Did you try this recipe?

    Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

    This page may contain affiliate links. Please see our disclosure policy. is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!