Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff

0 Reviews
From:, September 2019

This mushroom stroganoff recipe has all of the comforting flavors you love from beef stroganoff, but without any of the meat! This vegetarian dish has incredible depth; the combination of dried and fresh mushrooms makes this main feel unctuous and meaty. The sour cream and mustard add richness, while the herbs add a hit of brightness.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 ounce dried sliced shiitake mushrooms (about 1 cup)
  • 1½ cups boiling water
  • 8 ounces uncooked wide homestyle egg noodles (about 6 cups)
  • 2 tablespoons unsalted butter
  • 1 pound fresh cremini mushrooms, thinly sliced (about 4 cups)
  • 1 (7 ounce) package sliced fresh exotic mushrooms (about 4 cups)
  • ½ cup finely chopped white onion (from 1 small onion)
  • 1 tablespoon finely chopped garlic (about 3 medium garlic cloves)
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons all-purpose flour
  • 1½ cups unsalted vegetable stock
  • 1 tablespoon whole-grain Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ cup reduced-fat sour cream
  • 1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)
  • 2 tablespoons chopped fresh flat-leaf parsley


  • Prep

  • Ready In

  1. Place dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving mushrooms and 1 cup soaking liquid. Set aside.
  2. Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.
  3. Melt butter in a large skillet over medium-high. Add soaked shiitake mushrooms and fresh mushrooms to skillet in an even layer; cook, stirring occasionally, until well browned, 16 to 18 minutes. Add onion, garlic, thyme and tarragon; cook, stirring occasionally, until onion is tender, about 4 minutes. Add flour; cook, stirring often, 1 minute. Add stock, reserved mushroom soaking liquid, mustard, salt and pepper; let come to a boil. Boil, stirring occasionally, 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream. Stir in cooked noodles; sprinkle with cheese and parsley.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 286 calories; 9 g fat(5 g sat); 3 g fiber; 40 g carbohydrates; 12 g protein; 4 g sugars; 0 g added sugars; 94 mg calcium; 556 mg sodium; 635 mg potassium
  • Carbohydrate Servings:

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