Creamy Mushroom Stroganoff (One-Pan Vegetarian Comfort Food)

If you’re craving something cosy, creamy, and deeply flavourful — without the meat — this Mushroom Stroganoff hits the spot. Made with hearty mushrooms, caramelised onions, and a luscious sour cream sauce, this dish is a vegetarian twist on the comfort food classic that even carnivores love.

It’s a one-pan meal, ready in under 30 minutes, and pairs perfectly with egg noodles, rice, or mashed potatoes.

Why You’ll Love This Recipe

  • Meat-free but ultra-satisfying
  • One pan, minimal cleanup
  • Comfort food classic with a plant-based twist
  • Easily made vegan or gluten-free

Ingredients

For the Stroganoff:

  • 2 tbsp olive oil or butter
  • 1 large onion, finely sliced
  • 3 cloves garlic, minced
  • 5 lbs (700g) mixed mushrooms (cremini, portobello, or button), sliced
  • 2 tbsp all-purpose flour
  • 1 cup vegetable broth
  • 2 tsp soy sauce or tamari
  • 1 tsp Dijon mustard (optional)
  • 3/4 cup sour cream (or plant-based alternative)
  • Salt & pepper, to taste
  • Fresh thyme or parsley, for garnish

To Serve:

  • Cooked Pasta, egg noodles, pasta, rice, or mashed potatoes

Instructions

Put oil in a large skillet over medium heat. Add onions and cook until soft and golden (5–7 minutes). Add garlic and stir for 1 minute. Add mushrooms to the pan. Cook 8–10 minutes, stirring occasionally, until they release moisture and start to brown. Sprinkle flour over the mushrooms. Stir to coat and cook 1 minute. Slowly add vegetable broth while stirring to make a smooth sauce. Add soy sauce and Dijon. On a low heat, stir in sour cream (or vegan alternative). Simmer gently until thickened. Season with salt and pepper to taste.

To Serve: Spoon over noodles, pasta, or rice. Garnish with parsley or thyme.

Make It Vegan

  • Use vegan butter or olive oil
  • Swap sour cream for: Unsweetened plant-based yoghurt, vegan sour cream, or cashew cream (for homemade options)

Variations

  • Add baby spinach or kale at the end for colour.
  • Stir in a splash of white wine after cooking mushrooms for extra depth.
  • Use a dash of smoked paprika for a slightly smoky flavour.

What to Serve It With

  • Egg noodles (classic)
  • Pasta
  • Buttery mashed potatoes
  • Basmati or jasmine rice
  • Cauliflower rice (for low-carb option)
  • Crusty bread to mop up the sauce

Storage & Reheating

Fridge: Store up to 3 days in a sealed container.

Freezer: Sauce can be frozen separately (best without the noodles or rice, etc).

Reheat: Gently on low heat, adding a splash of water or broth to loosen.