Mushroom Stroganoff

Jump to Recipe

Now that it’s officially autumn and winter is fast approaching, I just have to share one of my favorite and simple one pot dinners. This amazing and simple vegetarian mushroom stroganoff is the best comfort food for those colder evenings.

Comfort food

Mushroom Stroganoff is the ultimate comfort food. It’s irresistibly creamy, cheesy and packed with flavor. For me, I also prefer my comfort food to be easy to make and as quick as possible. When Ea created this recipe, we had no idea how much people would love it.
It was an instant crowd pleaser and it’s one of our most requested dinner recipes.

Super easy

When I say that this recipe is super easy to make, I really mean it. It couldn’t be any simpler – or more delicious. Just boil the pasta. Sauté mushrooms and garlic and add the rest of the ingredients. Combine the cooked pasta with the mushroom sauce and garnish with parsley. And you’re done. So easy and you won’t believe how amazing and creamy this recipe is.

What’s great about this vegetarin Mushroom Stroganoff recipe:

  • It’s a super simple one pot meal
  • Loaded with flavor and plant protein
  • Creamy and delicious
  • Very family friendly
  • Quick to make

Vegan option:

Making this delicious recipe into a vegan mushroom stroganoff is super simple. Just replace the butter with coconut oil and switch out the cream with 1 can 400ml coconut milk – it gives that delicious full fat taste and adds lots of healthy oils and fats.
There’s no vegan option that can really replace blue cheese, but you can add a tablespoon of nutritional yeast to give the dish a little extra cheesy flavor.

Gluten Free version

The mushroom stroganoff is completely gluten free in itself, so all it requires to make this a gluten free meal, is gluten free pasta. Alternatively, you can serve this mushroom stroganoff with mashed potatoes – it’s so delicious and I definitely recommend trying this version. Alternatively, you can also serve with gluten free gnoccis.

So how is this vegetarian Mushroom Stroganoff made:

  • Melt 1 tbsp butter in a large sauté pan over medium high heat. Add the sliced mushrooms and sauté for 5 minutes while stirring occasionally. Add garlic and stir together. Cook until the mushrooms are tender.
  • Add the vegetable stock and stir to combine.
  • Bring to a boil and let it simmer for a few minutes.
  • While the mushroom sauce simmers, cook the shell noodles according to the instructions on the package.
  • Add soy sauce and cream to the mushroom sauce and stir in the tomato paste. Add a pinch of salt and pepper.
  • Once the noodles have cooked, drain the water away and pour the noodles into the mushroom sauce. Gently stir everything together and add the chopped parsley.
  • Serve with a little chopped parsley on top (and optional grated parmesan cheese).

Try serving with my vegetarian thyme pancakes or my easy rye bread recipe

Mushroom Stroganoff

Mushroom Stroganoff is the ultimate comfort food. It's irresistibly creamy, cheesy and packed with flavor.
Prep Time15 mins
Cook Time15 mins
Course: Dinner
Cuisine: American, German
Keyword: dinner, vegan, vegetarian
Author: Simone – Munchyesta.com

Ingredients

  • 1 lbs Whole Wheat Noodle Shells
  • 4 cups (500g) Mushrooms
  • 4 cloves Garlic Minced
  • ¼ cup Blue Cheese (crumbled) Or 1 tbsp Nutritional Yeast if vegan
  • 2 tbsp Tomato Paste
  • 1 tbsp Soy Sauce
  • 1 cup Vegetable Stock
  • 2 tsp Paprika
  • Pinch of salt
  • Pinch of Pepper
  • 1 large Bunch of Fresh Parsley Chopped
  • 1 cup Cream or Sour Cream or 1 400ml can of Coconut milk if vegan
  • 1 tbsp Butter

Instructions

  • Melt 1 tbsp butter in a large sauté pan over medium high heat. Add the sliced mushrooms and sauté for 5 minutes while stirring occasionally. Add garlic and stir together. Cook until the mushrooms are tender.
  • Add the vegetable stock and stir to combine.
  • Bring to a boil and let it simmer for a few minutes.
  • While the mushroom sauce simmers, cook the shell noodles according to the instructions on the package.
  • Add soy sauce and cream to the mushroom sauce and stir in the tomato paste. Add a pinch of salt and pepper.
  • Once the noodles have cooked, drain the water away and pour the noodles into the mushroom sauce. Gently stir everything together and add the chopped parsley.
  • Serve with a little chopped parsley on top (and optional grated parmesan cheese).

Leave a Reply

Your email address will not be published. Required fields are marked *