When I’m craving something cozy, rich, and full of flavor, I make this Simple Portobello & White Mushroom Stroganoff. It’s creamy, savory, and loaded with tender mushrooms and silky egg noodles. I love how the portobello mushrooms bring a meaty texture while the white mushrooms add a lighter, delicate flavor. Best of all, it’s a creamy vegetarian stroganoff that comes together in under 40 minutes, making it perfect for a weeknight dinner or a comforting weekend meal.
INGREDIENTS YOU’LL NEED:
- 2 lbs Portobello Mushrooms – I use big, meaty mushrooms with the black ribs scraped clean, stems removed, and sliced into thick strips.
- 1 lb White Mushrooms – I slice these smaller mushrooms for extra flavor and texture.
- 3 tbsp Unsalted Butter (divided) – I add this for rich, creamy flavor in both the sauce and noodles.
- 2 tbsp Olive Oil – I use this to sauté the mushrooms and keep them from sticking.
- 1 large Onion – I slice it thin so it cooks down sweet and savory.
- 4 cloves Garlic – I mince these for a bold, aromatic flavor.
- 1 tsp Dried Thyme – I like how it gives the sauce an earthy, herby taste.
- 1 tsp Smoked Paprika – I add this for a touch of smoky depth.
- 1 tbsp Worcestershire Sauce – I love how it gives a tangy, savory boost.
- ½ cup Dry White Wine – I use this to deglaze the pan and brighten the flavor.
- 2½ cups Vegetable Broth – This makes a flavorful base for the creamy sauce.
- 2 tbsp Cornstarch (mixed with 2 tbsp cold water) – This slurry thickens the sauce just right.
- 1 cup Full-Fat Sour Cream – I use this to make the sauce rich and tangy.
- ½ cup Heavy Cream – I pour this in for a silky smooth finish.
- Salt and Black Pepper (to taste) – I season until it tastes just right.
- Fresh Parsley (chopped) – I sprinkle this on top for a fresh pop of color and flavor.
- 8 oz Egg Noodles – These soak up all that creamy goodness.
- 1 tbsp Butter – I toss the cooked noodles with this for extra flavor.
- Salt (for boiling water) – I add this so the noodles taste seasoned from the start.
Why I Love This Mushroom Stroganoff?
There’s just something magical about a mushroom stroganoff—it’s rich like the classic beef version, but the mushrooms soak up all the flavor while keeping it meatless. This dish has:
- Big, meaty strips of portobello mushrooms for hearty texture
- A creamy, savory sauce made with sour cream and heavy cream
- Egg noodles that soak up every drop of sauce
- The perfect balance of herbs, garlic, and smoky paprika for depth
How to Make White Mushroom Stroganoff – Step by Step?
Time needed: 45 minutes
- Cook the noodles:
Bring a large pot of salted water to a boil. Add 8 oz egg noodles and cook until al dente. Drain, toss with 1 tbsp butter, and set aside. - Sauté the mushrooms:
Heat 1 tbsp unsalted butter and 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the prepared 2 lbs portobello mushrooms (black ribs scraped clean, stems removed, sliced) and 1 lb white mushrooms (sliced) in batches. Season lightly with salt and black pepper. Cook 6–8 minutes per batch until browned and most moisture evaporates. Transfer mushrooms to a plate.
- Cook aromatics:
In the same skillet, melt the remaining 2 tbsp unsalted butter over medium heat. Add 1 large onion (thinly sliced); cook 4–5 minutes until softened and golden. Stir in 4 cloves minced garlic, 1 tsp dried thyme, and 1 tsp smoked paprika; cook 30–60 seconds until fragrant. - Deglaze and build the base:
Pour in ½ cup dry white wine and 1 tbsp Worcestershire sauce, scraping up browned bits. Simmer 2 minutes to reduce slightly. Add 2½ cups vegetable broth and bring to a gentle simmer. - Thicken the sauce:
Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water). Simmer 2–3 minutes, stirring, until lightly thickened. - Make it creamy:
Reduce the heat to low. Stir in 1 cup full-fat sour cream and ½ cup heavy cream until smooth and heated through (do not boil). - Finish the stroganoff:
Return the sautéed mushrooms (and any juices) to the skillet. Season to taste with salt and black ground pepper. Simmer 1–2 minutes to meld flavors. - Combine and serve:
Add the cooked egg noodles to the skillet and gently toss to coat, or ladle the stroganoff over the noodles. Garnish with fresh chopped parsley and serve hot.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, I can swap in cremini, shiitake, or even wild mushrooms for a different flavor.
I like to scrape them because it makes the sauce lighter in color and less earthy, but I can leave them if I want a deeper flavor and the sauce lighter in color.
I cook them in batches and don’t overcrowd the pan so they brown nicely.
Yes, if I don’t want to use wine, I just replace it with extra broth.
Tips for the Best Creamy Vegetarian Stroganoff:
- Cook mushrooms in batches so they brown instead of steam.
- Use full-fat sour cream for the creamiest texture.
- Add the dairy at the end so it doesn’t curdle.
- For more flavor, use both fresh thyme and smoked paprika.
VEGETABLE STROGANOFF RECIPE ADD-INS AND VARIATIONS:
- Swap the noodles – Sometimes I use fettuccine, penne, or even mashed potatoes instead of egg noodles.
- Change up the mushrooms – I mix in shiitake, cremini, or even oyster mushrooms for more depth of flavor.
- Make it meaty – I add thin strips of beef or chicken if I want extra protein.
- Go dairy-free – I replace sour cream and heavy cream with coconut cream or a dairy-free sour cream.
- Boost the veggies – I toss in spinach, zucchini, or peas near the end for extra color and nutrition.
What to Serve with Mushroom Stroganoff?
I love serving this meatless stroganoff with:
- Garlic bread or a crusty baguette
- A fresh green salad
- Roasted asparagus or green beans
- A glass of white wine for an easy date-night dinner
HOW TO STORE LEFTOVERS?
I let the stroganoff cool completely before putting it in an airtight container in the fridge, where it stays fresh for about 3–4 days. When I’m ready to reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. I avoid high heat so the sour cream doesn’t separate and get grainy.
CAN I FREEZE THIS?
Yes, I can freeze this stroganoff, but I like to do it before adding the sour cream and heavy cream so the sauce doesn’t separate. I store it in a freezer-safe container for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge, reheat gently, then stir in the cream at the end for the best texture.
LOOKING FOR MORE PASTA RECIPES? TRY THESE!
Easy Creamy Chicken Tetrazzini Recipe: It’s made with tender chicken, pasta, and a rich sauce that bakes up bubbly and golden.
Creamy Garlic Parmesan Chicken Pasta: It’s a one-pan wonder—juicy chicken, tender pasta, and a rich, garlicky parmesan cream sauce that all comes together in under 30 minutes.
Creamy Tuscan Shrimp Linguine: This dish combines succulent raw shrimp, luscious heavy cream, and fresh baby spinach to create a decadent pasta that’s perfect for any occasion.
FINAL THOUGHTS:
This Portobello & White Mushroom Stroganoff is the kind of meal that feels indulgent but comes together quickly. It’s rich, hearty, and proof that vegetarian comfort food can be just as satisfying as the classic meat version. If you love creamy pasta dishes, this one’s going to be a regular on your table.
Simple Creamy Portobello & White Mushroom Stroganoff
Equipment
- Large Skillet
Ingredients
- 2 lbs Portobello Mushrooms (black ribs scraped clean)(stems removed)(sliced into thick strips)
- 1 lbs White Mushrooms (sliced)
- 3 tbsp Unsalted Butter (divided)
- 2 tbsp Olive Oil
- 1 Onion (large)(thinly sliced)
- 4 cloves Garlic minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 1 tablespoon Worcestershire Sauce
- ½ cup Dry White Wine
- 2½ cups Vegetable Broth
- 2 tablespoons Cornstarch (slurry: mixed with 2 tbsp cold water)
- 1 cup Sour Cream full fat
- ½ cup Heavy Cream
- Salt and Black Ground Pepper (to taste)
- Parsley (fresh)(chopped) (for garnish)
Wide Egg Noodles:
- 8 oz Egg Noodles
- 1 tbsp Butter
- Salt (for boiling water)
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Add 8 oz egg noodles and cook until al dente. Drain, toss with 1 tbsp butter, and set aside.
- Sauté the mushrooms: Heat 1 tbsp unsalted butter and 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the prepared 2 lbs portobello mushrooms (black ribs scraped clean, stems removed, sliced) and 1 lb white mushrooms (sliced) in batches. Season lightly with salt and black pepper. Cook 6–8 minutes per batch until browned and most moisture evaporates. Transfer mushrooms to a plate.
- Cook aromatics: In the same skillet, melt the remaining 2 tbsp unsalted butter over medium heat. Add 1 large onion (thinly sliced); cook 4–5 minutes until softened and golden. Stir in 4 cloves minced garlic, 1 tsp dried thyme, and 1 tsp smoked paprika; cook 30–60 seconds until fragrant.
- Deglaze and build the base: Pour in ½ cup dry white wine and 1 tbsp Worcestershire sauce, scraping up browned bits. Simmer 2 minutes to reduce slightly. Add 2½ cups vegetable broth and bring to a gentle simmer.
- Thicken the sauce: Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water). Simmer 2–3 minutes, stirring, until lightly thickened.
- Make it creamy: Reduce the heat to low. Stir in 1 cup full-fat sour cream and ½ cup heavy cream until smooth and heated through (do not boil).
- Finish the stroganoff: Return the sautéed mushrooms (and any juices) to the skillet. Season to taste with salt and black ground pepper. Simmer 1–2 minutes to meld flavors.
- Combine and serve: Add the cooked egg noodles to the skillet and gently toss to coat, or ladle the stroganoff over the noodles. Garnish with fresh chopped parsley and serve hot.
