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.

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