This vegetarian Mushroom Stroganoff is creamy, savory, and satisfying–and takes less than 30 minutes to get on the table. Greek yogurt enriches the silky, tangy sauce, while thyme perfectly complements the hearty mushrooms.

Skillet full of creamy mushroom stroganoff, ready to serve.

Meatless comfort foods are some of my favorite recipes, and this easy vegetarian mushroom stroganoff is a prime example. It’s cozy, it’s hearty, it’s easy to make, yet it has tons of flavor and goes with just about any vegetable you care for. Beef stroganoff has nothing on this.

What even is stroganoff sauce?

A traditional stroganoff sauce, considered a classic Russian recipe, is rich, creamy, and has a definitive tang, usually replicated with a generous amount of sour cream. It’s most traditionally paired with mushrooms as well as thick-cut slices of beef, which itself contributes to the hearty, umami-rich dish.

What can I use instead of sour cream in stroganoff sauce?

Greek yogurt makes the perfect substitute for sour cream in a modern stroganoff sauce. It may not be the traditional preparation, but using a plain Greek yogurt definitely delivers a similar tangy flavor and creamy consistency, with a little less fat and a few more healthy probiotics. Whole milk yogurt will give you the richest sauce, but a high-quality reduced-fat yogurt can also work.

Ingredients & Common Substitutions

Fettuccine, a yellow onion, mushrooms, garlic, thyme, parsley, and Greek yogurt arranged on a board, ready to cook with.

Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Full ingredients & amounts are in the recipe card below.

  • Pasta: I like to use thick strands of fettuccine, as shown here, or egg noodles are always a hit with stroganoff. Really any pasta you like will work well.
  • Yellow Onion: For flavor in the base of the sauce.
  • Mushrooms: The star of the show! Keep it quick and easy by using pre-sliced baby Bella mushrooms, which are the same as cremini mushrooms (sometimes spelled crimini). Or get maximum depth of flavor by using a mix–try any combination of baby Bellas, shiitakes, button, chanterelles, portabellas, porcini, oyster mushrooms, you name it. Any cooking mushroom will work in this recipe, and the more you mix together, the more interesting your finished product will be.
  • Greek Yogurt: As noted above, it’s the perfect way to make a slightly lightened-up, still totally satisfying stroganoff. Full fat yogurt creates the creamiest sauce; reduced-fat also works. Of course you can use sour cream if that’s what you happen to have or prefer.
  • Worcestershire Sauce: Hard to pronounce, easy to mix in, terrific flavor. A little of this goes a long way to get that same richness usually associated with beef.
  • Garlic and Thyme: Fresh, ideally, but garlic powder and dried thyme will work if needed.
  • Flour: Just a smidge helps to thicken the sauce. I usually use all-purpose, but most any variety will work, including gluten-free.
  • Vegetable Broth: Feel free to substitute chicken broth, chicken stock, or beef broth if not trying to keep this vegetarian.
  • Lemon Juice: This is optional but adds a really nice fresh note at the end.
  • Staples: Olive oil, butter, kosher salt, black pepper.

Is Worcestershire sauce vegetarian? Traditional Worcestershire sauce contains anchovy, but vegans and vegetarians can easily buy a vegetarian version.

Do I need to wash mushrooms before cooking?

Ideally, you do not wash mushrooms prior to cooking, because they are very porous and prone to absorbing a lot of water, which in turn makes them more soggy and difficult to brown while cooking. The correct answer is to simply wipe off each mushroom individually prior to cooking.

This said, as a busy Mom myself, I realize that carefully wiping dirt from mushrooms one by one is not often realistic, and that at the same time you do not want to necessarily cook or eat mushrooms that had visible specks (or chunks!) of dirt on them.

My compromise: when I expect to have time, I purchase whole mushrooms, and I do try to gently wipe off the outsides with a damp paper towel. But when I’m in a hurry, I go ahead and buy pre-sliced mushrooms, and yes I do rinse them quickly–in a colander, with very cold water, which seems to absorb less quickly. I then immediately transfer the rinsed mushrooms to a clean, dry kitchen towel, and gently rub them to remove a little more dirt and some excess water. I toss them into the skillet from there. This works for me; maybe it will work for you, too. 🙂

How To Make Mushroom Stroganoff

This is an overview with step-by-step photos. Full instructions with timing & temperatures are in the recipe card below.

Step One: Cook pasta in well-salted water. Adding a generous pinch of salt subtly flavors the pasta; don’t be shy with it!

Step Two: Cook onions and mushrooms. Start with the onions and cook until tender, then add the mushrooms together with the Worcestershire sauce. The mushrooms should release their juices, dry out again, and then develop a rich brown color. This is when you know they’re going to have the best flavor and texture.

Pro Tip: Don’t stir too often while the mushrooms are cooking. If they move around a lot in the pan, it will inhibit browning. Aim to toss them around every 1-2 minutes max.

Onion and mushrooms sauteed together in a skillet.

Step Three: Finish the sauce. Garlic, thyme, flour, and broth, added in that order, round out the flavors and make it saucy.

Step Four: Make it creamy. Gently whisk in the yogurt and a squeeze of lemon juice, then remove the skillet from the heat right away. The residual warmth will perfectly warm and incorporate the yogurt into the sauce, which will smooth out and thicken slightly.

Greek yogurt mixed into the pan sauce to form an Americanized stroganoff.

Step Five: Put it all together! You can either spoon the sauce directly on top of the pasta in individual serving bowls, or add pasta to the skillet as shown here and stir well. Either way, a sprinkling of fresh thyme or Italian parsley makes the perfect finishing touch.

Skillet full of creamy mushroom stroganoff, ready to serve.

Go all out if you like and sprinkle a little Parmesan on top for good measure!

Can I make this gluten-free?

Yes! Use your favorite gluten-free pasta and either omit the flour or use a gluten-free blend.

You can also skip the pasta altogether and serve the sauce with mushrooms over rice, potatoes, roasted cauliflower, or any other base of your choice.

Serving Suggestions

Since this is a relatively hearty meatless dish, you may want to keep the rest of the meal on the lighter side. Steamed green beans, roasted carrots, or roasted broccoli make great vegetable pairings, as do some simple steamed peas. (Bonus for the steam-in-bag peas on busy nights!) They’re tasty on the side or mixed in to get coated with the creamy sauce.

Of course, if you’re making an event out of it, garlic bread, garlic knots, or breadsticks are always going to pair well. 🙂

Small pasta bowl filled with a serving of creamy vegetarian mushroom Stroganoff, garnished with fresh thyme leaves.

Storage & Reheating

As with most pasta dishes, this one is great to reheat and enjoy for lunch the next day.

  • Storage: Leftovers keep very well for 3-4 days. Store in your favorite prep boxes in the refrigerator.
  • Reheating: Warm in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the cream sauce and minimize sticking.

I don’t recommend freezing this one, because the yogurt-based sauce may be prone to separate in the process of freezing, thawing, and reheating. That said, I have not personally tried this, so if you’re feeling adventurous, give it a try and let us know how it goes.

More Easy Vegetarian Pasta Recipes

We all need some fast, cozy pasta action in our lives from time to time! Next, try my creamy Tuscan tortellinipasta Napoletana, or creamy garlic butter pasta. All easy and extremely delicious.

If you try this Mushroom Stroganoff, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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5 from 1 vote

Mushroom Stroganoff

Creamy, savory, and satisfying, this hearty meatless main takes less than 30 minutes to get on the table.


  • 10 ounces fettuccine egg noodles, or another pasta
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 1/2 medium yellow onion chopped
  • 10 ounces sliced baby Bella (cremini) mushrooms or another variety
  • 1 Tablespoon Worcestershire sauce
  • 3-4 cloves garlic minced
  • 1 and 1/2 teaspoons fresh thyme or 3/4 teaspoons dried, plus extra for garnish
  • 1 Tablespoon all-purpose flour
  • 3/4 cup vegetable broth
  • 1/2 cup plain whole milk Greek yogurt or sour cream
  • 1/2 teaspoon lemon juice optional
  • kosher salt & black pepper


  • Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta and cook just to al dente, according to package directions. Drain and set aside.
  • While the pasta cooks, warm a large skillet over medium-high heat. Add oil and butter. When butter has melted, add onions and cook for 4-5 minutes, until very tender.
  • Add the mushrooms and Worcestershire sauce. Sauté for another 5-6 minutes. As they cook, the mushrooms should release some liquid, dry out again, and develop a rich brown color.
  • Add garlic and thyme. Cook for about 30 seconds, just until fragrant. Stir in the flour and cook for 1 minute more, just until it turns slightly brown.
  • Whisk in the broth, then let the mixture simmer for 2-3 minutes. The sauce should smooth out and thicken slightly.
  • Gently whisk in the Greek yogurt or sour cream and lemon juice, if using, then remove skillet from the heat. Sample and add salt and pepper to taste; I usually add about 1/2 teaspoon salt and 8-10 cranks of fresh-ground black pepper.
  • Toss the sauce with or serve on top of drained pasta. Garnish with a sprinkle of fresh parsley or thyme as desired.

Nutrition Estimate

Calories: 406 kcal, Carbohydrates: 59 g, Protein: 15 g, Fat: 13 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.3 g, Cholesterol: 76 mg, Sodium: 306 mg, Potassium: 597 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 353 IU, Vitamin C: 3 mg, Calcium: 82 mg, Iron: 2 mg
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