We’ve been making this easy Vegetarian Mushroom Stroganoff for years. It’s hearty, comforting, and always a crowd-pleaser—perfect for meatless dinners.
This one-pot, weeknight-friendly recipe cooks the noodles directly in the savory mushroom sauce so they pick up extra flavor while you save time on cleanup. If you want a family-friendly pasta that’s quick, satisfying, and simple, try this one-pot mushroom stroganoff.
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Why you’ll love this recipe
- One pot: The sauce and noodles cook together in a single pan for easy cleanup and extra flavor in the pasta.
- Ready in 30 minutes: A fast, comforting weeknight dinner you can make in about half an hour.
- A lighter take on a classic: We swap heavy ingredients for lighter options—milk instead of sour cream—and the dish can be made vegan with a few simple swaps. See the recipe card for details.
Recipe video
Watch the step-by-step video to follow along with the method.
Ingredients (and substitutes)
This Vegetarian Mushroom Stroganoff uses simple pantry ingredients. Here’s what you’ll need:
- Cremini mushrooms: They offer a deeper, earthier flavor than white mushrooms. Mix in shiitake for more umami if you like.
- Thyme: Fresh thyme complements mushrooms best. If you must use dried thyme, use significantly less (see notes in the recipe card).
- Egg noodles: Look for short, wide egg noodles (often labeled broad or German egg noodles). For a vegan version, substitute pappardelle.
- Vegetable broth: Because the ingredient list is short, the quality of your broth matters. Choose a flavorful vegetable stock for best results.
- Milk: Used instead of sour cream for a lighter finish. For dairy-free or vegan, use an unsweetened, unflavored plant milk such as barista-style oat milk.
See the recipe card below for the full ingredient list and step-by-step instructions.
Love mushrooms? Try other mushroom-focused dishes like mushroom sandwiches, risotto, or mushroom tacos for more inspiration.
How to make (step-by-step photos)
In this easy one-pot method, dried noodles cook right in the sauce so they absorb flavor as they soften.
Follow these main steps to make the stroganoff:
Refer to the recipe card below for ingredient amounts and full instructions.
Tips
- Don’t skimp on mushrooms: Mushrooms shrink as they cook, so use the amount the recipe calls for or add more for an extra meaty texture. Good additions include shiitake, portobello, or oyster mushrooms.
- Choose a flavorful broth: This dish relies on a few ingredients, so a rich vegetable broth improves the final taste—pick a stock you enjoy.
- Avoid over-stirring: Let mushrooms brown by stirring only occasionally. When cooking the noodles, stir often enough to prevent sticking but not constantly, which can break the pasta.
- Serve immediately: Creamy pastas are best hot and fresh; the sauce will thicken as it cools.
Recipe FAQs
No—dry noodles cook directly in the sauce in this recipe.
Fresh thyme is recommended. If using dried thyme, use about one-third of the amount called for in fresh thyme—dried herbs are more concentrated.
Yes. Use pappardelle or another vegan noodle, a plant-based milk, and vegan Parmesan or omit the cheese.
This dish is best served fresh. If you have leftovers, reheat gently with a splash of water or milk to loosen the sauce.
Other vegetarian pasta recipes:
- Lemon Swiss Chard Pasta
- Spicy Sausage and Brussels Sprouts Pasta
- Vegan Vodka Sauce Pasta
- One Pan Lemon Spinach Orzo with Feta
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📖 Recipe
Vegetarian Mushroom Stroganoff
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3½ cups vegetable broth
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles
- ½ cup milk
- Parmesan cheese (for garnish)
- Chopped flat-leaf parsley (optional, for garnish)
Instructions
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Sauté onion: Heat 1 tablespoon of oil in a large skillet or pot over medium-high heat. Add the diced onion and sauté until golden at the edges, about 5 minutes.
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Add mushrooms: Add another tablespoon of oil and the sliced mushrooms. Sauté until the mushrooms are browned and the liquid has evaporated, about 8 minutes.
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Build the sauce: Reduce heat to medium. Add the remaining tablespoon of oil, then the garlic and thyme. Cook, stirring, until fragrant (1–2 minutes). Stir in the flour to coat the vegetables, then pour in the vegetable broth, salt, and pepper, stirring to combine and to release any brown bits from the pan.
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Cook noodles: Bring the mixture to a boil, then add the dried noodles and gently stir so they’re evenly covered with liquid. Cook for 4 minutes, then add the milk. Continue cooking, stirring occasionally, until the noodles are al dente, about another 4 minutes. If the pan becomes too dry, add a splash more broth. Stir enough to prevent sticking but avoid breaking the noodles.
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Season and serve: Taste and adjust seasoning. Garnish with Parmesan and chopped parsley if desired, and serve immediately.
Notes
- Thyme: Fresh is preferred. If using dried, use 1 teaspoon dried thyme in place of 1 tablespoon fresh.
- Vegetable broth: The broth influences flavor greatly—choose a good-quality vegetable stock.
- Broad egg noodles: Also called German egg noodles; they are different from spaetzle. For a vegan option, use pappardelle.
- Vegan option: Swap to pappardelle, plant-based milk (like barista oat milk), and vegan Parmesan.
- Parmesan cheese: Many imported Parmesans use animal rennet. For a vegetarian-friendly alternative, choose cheeses labeled with microbial enzymes or use Asiago.