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.

Adam Hickman
Source:, September 2019


Ingredient Checklist


Instructions Checklist
  • 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.

  • Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.

  • 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 Facts

286 calories; protein 12g 24% DV; carbohydrates 40g 13% DV; exchange other carbs 2.5; dietary fiber 3g 12% DV; sugars 4g; fat 9g 14% DV; saturated fat 5g 25% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium 94mg 9% DV; iron -1mg -6% DV; magnesium -1mg; potassium 635mg 18% DV; sodium 556mg 22% DV; thiamin -1mg -100% DV.