Mushroom Stroganoff

My wife was raised eating meat, and one of her favorite dishes was beef stroganoff. Once we were married she would talk about how good her dad’s beef stroganoff is, and how much she missed it. This recipe came from my attempts to make her a vegetarian alternative! We and our boys love this mushroom stroganoff recipe, I am sure you will too!

Mushrooms are a natural choice as a meat replacement in stroganoff. I use crimini mushrooms for my mushroom stroganoff. They are full of antioxidants, selenium, and a multitude of vitamins. They also have great texture and add a beautiful earthy flavor to this dish. The other ingredient that finally put this recipe over the top was the use of Better Than Bouillon Vegetable Base. I really enjoy this vegan bouillon and use it regularly in my dishes.

The only thing that is difficult about this recipe is being able to multitask. You will have three separate items on the stove. If you can handle that you will have no problems! Oh and you will need to know or learn to make a roux. Once you have made this dish you will find you want to do it again and again! This recipe calls for serving the stroganoff over egg noodles but it would be excellent over brown rice or quinoa as well.

How to make a roux

1. Heat medium pot to medium high heat.
2. Melt and brown butter in the pot.
3. Add in flour and whisk till browned.
4. Pour in milk and stir continuously.
5. Gravy will thicken.
6. Season.

For another amazing vegetarian pasta dinner option check out the blog Recipe Runner. Danae has a delicious Creamy Mushroom and Spinach Pasta recipe. Highly recommend. If you don’t want mushrooms in your pasta try our Acorn Squash Pasta with Pumpkin Sage Sauce.

Print Recipe

Mushroom Stroganoff

This crimini mushroom stroganoff is the hearty filling meal you need! Enjoy the earthy flavors and share with friends.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: dinner

Cuisine: Mushroom Stroganoff

Keyword: Mushroom, Stroganoff, vegetarian

Servings: 6 Servings

Author: Craft of Cooking

Ingredients

• 1 package 16 ounce egg noodles
• 1 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1/2 cup sour cream
• 1 tbsp soy sauce
• 1/4 tsp thyme dried
• 1 tbsp chopped parsley
• 1/4 tsp dried dill
• 3 tsp better than bouillon paste vegetable bouillon
• 4 cups crimini mushrooms sliced
• 1/2 diced onion
• 3 tbsp crushed garlic
• 1/4 cup white wine dry or cooking wine
• Salt to taste

Instructions

• Bring large pot of salted butter to a boil and add in egg noodles. Cook until ready, drain and set aside. 
• Saute mushrooms, garlic, and onions with some olive oil. Saute until onions are translucent. Add white wine. 
• In medium pot make a roux. Melt butter, then whisk in flour. Allow to brown for just a moment then pour in milk. Stir constantly, once the milk has thickened add in sour cream, thyme, parsley, soy sauce, dill, and bouillon paste. 
• Pour sauteed vegetables into the gravy, then mix in the noodles. 
• Serve with chopped parsley and fresh cracked pepper.