Go Back

30-Minute Easy Mushroom Stroganoff

Kathleen R. Coffey
A creamy, satisfying vegetarian Mushroom Stroganoff made with a mix of mushrooms, onions, garlic, and a luxurious cream sauce.
Quick to make and full of plant-based protein and fiber, it’s perfect for weeknight dinners or meal prep. Serve over noodles or pasta for a hearty, comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine European-inspired, Vegetarian
Servings 6

Equipment

  • 1 large pot (for pasta)
  • 1 large sauté pan or skillet
  • 1 Wooden Spoon or Spatula
  • 1 Knife and Cutting Board
  • 1 measuring cup and spoons

Ingredients
  

  • 250 g fusilli or egg noodles
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 700 g mixed mushrooms chestnut, crimini, oyster, or field mushrooms
  • Salt and black pepper to taste
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 70 ml whisky or brandy
  • 1 tbsp all-purpose flour
  • 250 ml vegetable or chicken stock
  • 1 tsp miso paste
  • 125 ml heavy cream or double cream
  • 1 tbsp Dijon mustard or whole-grain mustard
  • 1 bay leaf
  • 250 ml crème fraîche or 18% sour cream smetana
  • 1 tbsp fresh chives or parsley chopped (for garnish)

Instructions
 

  • Cook the Pasta: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Once boiling, add the fusilli or egg noodles.
    Stir occasionally to prevent sticking. Cook according to package instructions until al dente, meaning the noodles are tender but still slightly firm to the bite.
    Once cooked, drain and set aside. Drizzle with a little olive oil to prevent clumping if desired.
  • Prepare the Mushrooms: While the pasta is cooking, clean and slice the mushrooms.
    Use a mix of chestnut, crimini, oyster, or field mushrooms for maximum flavor. Heat a large sauté pan over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
    Once melted and hot, add the sliced mushrooms along with a pinch of salt and freshly ground black pepper.
    Cook them undisturbed for a few minutes to let them brown. Stir occasionally until the mushrooms release their moisture, then continue cooking until golden brown and slightly crispy.
    If the mushrooms are releasing too much liquid and steaming instead of browning, increase the heat slightly to evaporate excess moisture.
    Remove the browned mushrooms to a separate plate and set aside.
  • Sauté Onions: In the same pan, reduce heat to low and add the chopped onion.
    Sauté gently for 7-10 minutes until the onions are tender, translucent, and lightly golden.
    This slow cooking develops natural sweetness and deepens flavor. Avoid browning too quickly; the goal is soft, flavorful onions.
  • Add Garlic and Deglaze: Add the minced garlic to the onions and sauté for an additional 30 seconds, just until fragrant.
    Immediately pour in 70 ml of whisky or brandy to deglaze the pan.
    Stir and let the liquid simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
    Continue cooking until the liquid reduces by roughly half, concentrating the taste.
  • Create the Base Sauce: Sprinkle 1 tablespoon of flour evenly over the onion and garlic mixture.
    Stir constantly to combine, forming a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste.
    Slowly pour in 250 ml of vegetable or chicken stock, stirring continuously to avoid lumps.
    Add 1 teaspoon of miso paste and stir until fully incorporated, enriching the sauce with umami depth.
  • Return Mushrooms to Pan: Carefully return the browned mushrooms to the pan, folding them into the sauce.
    Stir gently to coat the mushrooms evenly with the creamy mixture. Let the mushrooms simmer for 2-3 minutes to absorb the flavors of the sauce.
  • Add Cream, Mustard, and Bay Leaf: Pour in 125 ml of heavy cream and 1 tablespoon of Dijon or whole-grain mustard.
    Add 1 bay leaf to infuse the sauce with subtle aromatic notes.
    Reduce heat to low and let the sauce gently simmer for about 10 minutes, stirring occasionally, until it thickens slightly and becomes luxurious and velvety.
  • Finish with Crème Fraîche: Remove the pan from heat and stir in 250 ml of crème fraîche or 18% sour cream.
    Mixing it in off the heat prevents curdling and keeps the sauce smooth and creamy.
    Taste the sauce and adjust seasoning with salt and black pepper as needed.
  • Combine Pasta and Sauce: Add the drained pasta to the mushroom sauce.
    Using tongs or a large spoon, toss the noodles thoroughly to coat every piece evenly with the rich, creamy stroganoff sauce.
    Ensure the pasta absorbs the flavors for a harmonious taste in every bite.
  • Serve and Garnish: Plate the Mushroom Stroganoff into individual bowls or onto a serving dish.
    Sprinkle with freshly chopped chives or parsley for a pop of color and fresh herbal flavor. Serve immediately while warm.
    Optionally, pair with a side salad or crusty bread for a complete, satisfying meal.

Notes

  • Use a mix of mushrooms for depth of flavor and texture; crimini, oyster, and chestnut mushrooms work especially well.
  • Browning the mushrooms properly is key—avoid steaming by giving them space in the pan and cooking over medium-high heat.
  • Deglazing with whisky or brandy adds complexity but can be skipped or replaced with vegetable stock for an alcohol-free version.
  • Stir in crème fraîche or sour cream off the heat to prevent curdling.
  • The recipe is naturally vegetarian and rich in plant-based protein, fiber, and healthy fats.
  • Can be made gluten-free by using a gluten-free flour or pasta alternative.
  • Leftovers taste even better the next day as the flavors deepen.