Savory Stovetop

Mushroom Stroganoff

This mushroom stroganoff (as well as its classic beef cousin) is flavorful, hearty, and full of nostalgia.

I grew up on a farm in Iowa. Every autumn, my dad and grandpa would work in the fields from dawn until dusk trying to get all of the crops harvested before the first snows fell. If the guys were too busy to come in for dinner, my mom and I would load up a hot meal in the truck and take it to them in the field. My grandpa’s favorite harvest meal? Stroganoff. This mushroom stroganoff is a vegetarian version of my mom’s famous beef stroganoff, and can be made the “classic” way by simply replacing the mushroom medley with browned ground beef.

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This dish is hearty and soul-nourishing – and not just because of the nostalgia. Our mushroom medley is made robust with cremini mushrooms, walnuts, and chickpeas – all of which lend a fair amount of protein to this vegetarian dish. The sauce is made perfectly tangy with a heaping helping of sour cream and just a dash of coconut aminos (or Worcestershire sauce, if you want to make the classic version).

Two white bowls full of mushroom stroganoff and egg noddles sit on a blue surface. A sliver fork sits in the foreground.

This mushroom stroganoff is best served over cooked noodles. Egg noodles are the “classic” option, but you are welcome to use whatever flat noodle you prefer. The wider the noodle, the more mushroom stroganoff will stick to each and every bite.

Sometimes, I feel a little extra and want to take this dish to the “next level”. If you’re in a similar mood, I highly recommend making your own egg noodles. True, the process is long and slightly tedious, but it will take your mushroom stroganoff from “This is a pretty good dinner,” to “I’ve rarely tasted such hearty and refreshing vegetarian meal in my entire life”.

Most people in the 21st century don’t have time to make their own egg noodles. If you fit this description, check your local specialty grocery or mom & pop shop. You can often find fresh egg noodles there – and they are absolutely worth what you’ll pay.

If you’re looking for a side dish to serve with this mushroom stroganoff, I highly recommend this broccoli salad. It brings a nice contrast to the table – a cold crunch, with the earthiness of broccoli and brightness of raisins, that will balance nicely with your vegetarian beef stroganoff.

Ingredients

As this recipe is vegetarian, we’ll be making a “mushroom medley” to stand in for the beef. (If your family requires actual meat, you can substitute the mushroom medley for 1 pound of browned ground beef.) For the medley, you’ll need:

  • Mushrooms
  • Butter
  • Chickpeas
  • Spices – sage & thyme

We’ll also be making a stroganoff sauce. For that, you’ll need:

  • Onion
  • Butter
  • Flour
  • Milk
  • Sour cream
  • Coconut aminos or Worchestershire sauce – note that the latter is technically made with anchovies and is not vegetarian.
  • Ketchup
  • Salt & pepper

After we combine the medley with the sauce, we’ll serve it over cooked noodles. Egg noodles provide the most nostalgic flavor and texture for me, but any short, wide noodle would work well.

How to make mushroom stroganoff

Combine the mushrooms and walnuts in the bowl of a food processor and pulse 2-3 times until the mixture is mostly broken down. Add in chickpeas and pulse 2-3 additional times, until the mixture resembles the texture of ground beef. 

In a medium pan, sauté onion in 1 tablespoon of butter over medium heat. Once the onion is translucent, add mushroom mixture. Cook for 5-7 minutes, until the mushrooms have softened, before adding in sage, thyme, and cumin. Once the spices are incorporated, remove from heat and set aside.

Melt 3 tablespoons of butter over medium heat. Add flour and whisk until the mixture has no clumps. Then, while whisking constantly, slowly pour in milk.

Once the flour mixture has thickened, add the mushroom mixture and stir. Cook this over medium heat for 5 minutes, until the mixture has warmed.

Stir in sour cream and cook for an additional 5 minutes. While the full mixture is cooking, add in ketchup and Worcestershire sauce. Then, add salt and pepper to taste.

Remove from heat and serve over cooked egg noodles.

I hope you enjoyed this recipe! Whether your made traditional or vegetarian beef stroganoff, this recipe will certainly “stick to your ribs” and satisfy even the hungriest of farmers. If you made it at home, feel free to tag your food photos with @WhiskAverseBaking, or leave a message in the comments below. You an also click the “Pin Recipe” button in the comment card to save this recipe for later.

Mushroom Stroganoff

Whether you're making the vegetarian version or classic beef stroganoff, this hearty dinner will have your family asking for seconds.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

Mushroom medley – or substitute 1 pound of browned ground beef

  • 8 oz cremini mushrooms
  • ¾ cup unsalted walnuts
  • 1 15- oz can chickpeas
  • 1 teaspoon ground sage
  • 1 teaspoon thyme

Stroganoff sauce

  • 1 white onion diced
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 8-10 oz. sour cream
  • 2 tablespoons coconut aminos or Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

1 package egg noodles, cooked

    Instructions
     

    • Combine the mushrooms and walnuts in the bowl of a food processor and pulse 2-3 times until the mixture is mostly broken down. Add in chickpeas and pulse 2-3 additional times, until the mixture resembles the texture of ground beef.
    • In a medium pan, saute onion in 1 tablespoon of butter over medium heat. Once the onion is translucent, add mushroom mixture. Cook for 5-7 minutes, until the mushrooms have softened, before adding in sage, thyme, and cumin. Once the spices are incorporated, remove from heat and set aside.
    • Melt 3 tablespoons of butter over medium heat. Add flour and whisk until the mixture has no clumps.
    • Slowly pour in milk while whisking constantly.
    • Once the flour mixture has thickened, add the mushroom mixture and stir. Cook this over medium heat for 5 minutes, until the mixture has warmed.
    • Stir in sour cream and cook for an additional 5 minutes. While the full mixture is cooking, add in ketchup and Worcestershire sauce. Then, add salt and pepper to taste.
    • Remove from heat and serve over cooked egg noodles.
    Keyword mushroom, stroganoff, vegetarian

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