Herby Buttered Mushroom Stroganoff.
Sharing my vegetarian twist on a classic comfort food with this Herby Buttered Mushroom Stroganoff. Caramelized wild mushrooms with butter, shallots, and fresh herbs all serve as the base for this creamy meatless stroganoff. Add classic egg noodles and in just about 30 minutes you’ll have a creamy, rich, and hearty vegetarian stroganoff that’s nothing short of delicious…and so comforting too. Promise, you will not miss the meat, but you will be asking for seconds.
Is there anything better than comfort food season?
Today marks the official start to fall. And though it’s always a bit sad to say goodbye to the lazy, carefree days of summer, I’m welcoming fall with the warmest sweaters, mugs of pumpkin lattes, and the coziest dinners…I’m ready!
But you all knew that, because I’ve said it in just about every post since September 1st. I’m sorry for being so repetitive, but I just can’t help it. I can’t tell you exactly where my deep love of autumn comes from. All I know is that this season makes me the happiest. I was walking around the neighborhood Saturday night as the sun was setting, it was so pretty. And even though I have some stress about all of my upcoming events, I just kept thinking about how much I love this time of year. If you follow on Instagram, you know that our leaves are almost at their peak. The colors are fading from green to deep shades of golden yellows and dark orange. Our temperatures have dropped and the weather is changing. The fall is here.
So comfort food season! And I have all the BEST recipes, starting with this stroganoff. It’s like classic beef stroganoff, but minus the beef and plus a whole lot of mushrooms.
It. Is. Delicious.
My inspiration for this stroganoff?
My mother, the woman who inspires all my best cozy recipes, has a deep love for all things comfort food.
Oddly, my mom doesn’t love mushrooms, but she has always enjoyed stroganoff. I really wanted to create a vegetarian twist. Since I love using mushrooms in recipes that call for beef, I went for it. It turned out better than I could have imagined.
Even my mom agreed this was an extra delicious stroganoff. She loved the flavor of the sauce…and the noodles. That woman loves her noodles.
Here are all the details.
First, boil up those egg noodles. I like to use classic egg noodles (usually the Whole Foods 365 brand, extra-wide noodles). They’re classic for a reason and they are perfect. If you’re gluten-free, I’d recommend using these noodles, which I’ve heard great reviews on.
While the noodles are boiling, start working on the mushrooms and sauce. It’s really pretty simple. Cook the mushrooms over high heat to get them caramelized, add butter and herbs…smell the delicious smells.
Now, at this point, I like to do something a little different. Because the mushrooms have such great texture after being cooked in butter, I like to remove half the mushrooms from the skillet before adding the ingredients to the sauce. The reserved mushrooms will be stirred in at the end so they don’t lose any of their texture or flavor. The remaining mushrooms in the skillet will give off all the flavor to the sauce.
Soo, you get the best of both worlds.
For the sauce, I use a mix of broth (it can be vegetable, chicken, or beef) and dry white wine. I LOVE the additional flavor the wine adds and I always find that it pairs so well with fresh thyme and sage. Of course, if you prefer to not use wine, simply use additional broth.
The sauce will thicken as it cooks, then just before serving stir in some milk to add creaminess. I like to use canned full fat coconut milk or heavy cream for an extra creamy sauce. But whole milk or other nut/seed types of milk are great substitutes as well.
Then just toss in the noodles and the reserved mushrooms. In 30 minutes you’ll have a pretty skillet full of herby buttered mushroom stroganoff.
Kind of perfect for the first day of fall, right?
I was going to share an autumn salad (it’s coming Wednesday), but in the end, something inside of me wanted to share this cozy stroganoff. It’s just about as close to perfect as a Monday night dinner can get. Looking forward to having this pantry staple recipe in my back pocket for the busy months ahead.
If you make this herby buttered mushroom stroganoff be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how to video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Herby Buttered Mushroom Stroganoff
My vegetarian twist on a classic comfort food...simply add egg noodles and in 30 mins you'll have a delicious meal!
Ingredients
- 8 ounces uncooked egg noodles (using GF noodles, if needed)
- 2 tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 4 cups mixed mushrooms, roughly torn or sliced
- kosher salt and black pepper
- 3 tablespoons salted butter
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 2 tablespoons flour (GF flour works great)
- 1 cup low sodium chicken or vegetable broth
- 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc (or additional broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1/2 cup canned coconut milk or heavy cream
- 1/4 cup fresh parsley, roughly chopped
Instructions
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1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.
2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 2-3 minutes. Remove half the mushrooms from the skillet to a plate and set aside.
3. Sprinkle the flour over the mushrooms and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, wine, Worcestershire, balsamic vinegar, and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the milk, cooking another 2-3 minutes.
4. Add the noodles, reserved mushrooms, and parsley to the sauce, tossing to combine.
5. Divide the noodles among plates. Top with fresh thyme and pepper. Enjoy!
Our Favorite Recipes
Thyme Roasted Chicken with Grapes and Burrata.
Snap, I’ve got mushrooms on my blog today too (only buttery leeks and mushrooms on toast though, nothing fancy! https://www.rachelphipps.com/2019/09/mushrooms-leeks-eggs-toast.html) – but this looks so much better, perfect for cooler weeknights – bookmarked this, as it is supposed to rain all. week. here in London!
YES! Great minds think alike! Thank you Rachel! xTieghan
I can’t wait to try this recipe. And yes, the Jovial gluten free noodles are the best!
I hope you love this Michelle! Thank you! xTieghan
Looooove the recipe Teighan! I am a big mushroom lover. Hopefully i can use shiitake mushrooms for this? I do not know unfortunately if those are wild mushrooms? Pinned this recipe right away!!! YUM!
Hi!! shiitake mushrooms are PERFECT and will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You know I love all your recipes and make as many as possible. I have made this one several times. I do deglaze the mushroom pans with a bit of Brandy. I have also used Sour Cream when I did not have cream or coconut milk in the house. I make this dish when its wild Moral mushrooms season in the Pacific Northwest. Thank you for always doing your homework and putting out tried and true recipes.
Thank you so much Lori! I am so glad you loved this! xTieghan
Yummm! Just wanted to mention that regular Worchestershire sauce is actually not vegetarian because it contains anchovies, but I’m sure true vegetarians already know that! I have to try this!
I hope you do! Thank you so much Jane! xTieghan
Delicious. Anxious to try this. I may try these GF noodles, although I’m not GF; I’ve tried the Tinyata Brand, they were good, but not on the leftovers. Love a good pasta dish!
Thank you Joyce! xTieghan
Looks delicious! I’m making this now for my dad’s birthday dinner…?
I love that! Thank you so much Robyn! xTieghan
I love a good “Meatless Monday” recipe and this one is a keeper. I made it exactly to the specifications and found it needing a little bit of “something” to round out the flavor of the sauce. Toward the end, I added 2 tsp. Dijon mustard and it made up the difference I was looking for in flavor. This is a really nice, easily adaptable recipe. Thanks Tieghan!
I do as well! So glad this turned out so well for you, Nancie! xTieghan
Made this tonight and it was sooooo good. We added about a pound of typical Stroganoff-y beef after frying the mushrooms, and just added a little extra broth and flour for extra sauce. This is going in our regular rotation for sure! Thanks Tieghan!!
does using coconut milk give it a coconut flavor? would oat milk work?
Hi Vicki! No, the coconut milk does not add any flavor. I prefer the thickness of coconut milk over oat milk, nut I am sure oat milk would work too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
OMG! Made this for dinner tonight. Amazing! I used almost double the amount of mushrooms….I bought several different kinds and it was more than I thought. But it was a wonderful dinner! Will definitely make again (and the 2 of us have leftovers……bonus!)
Thank you so much Linda! xTieghan
Holy savory deliciousness!! I made this with homemade bone broth and used sour cream instead of cream or milk. I also added a little Parmesan cheese! It was even better the second night when I reheated it with more bone broth and sour cream…dreamy, creamy heaven!! Thank you all of your recipes!! You are definitely one of my favorite humans! I always look forward to your amazing recipes!
That is so amazing to hear Robyn! Thank you so much! xTieghan
Tried this recipe tonight and my wife and I both loved it. The store only had portobello and white mushrooms but it was still very hearty testing. Next time we hope to try other varieties of mushrooms. This recipe has gone on our keeper list. Thanks Tieghan.
Thank you Richard! xTieghan
This recipe is delicious! Everyone asked for seconds! I followed the recipe exactly and will not make any changed when I make this again… soon.
I love that! Thank you so much! xTieghan
What a GREAT vegetarian take on this! I made it last night (with the Never-Gonna-You-Down Shiitake Shroom) and it won us over, I didn’t have W sauce and I wish I had because I can imagine it would add just that perfect little punch of acid. Thanks for inspiring such a satisfying meal 🙂
Thank you so much Lynn! I am so glad you loved this! xTieghan
I’m having a dinner party in three weeks, and this looks like a perfect candidate for a vegetarian main-course option. (I think my vegetarian guests are not strict enough to mind the Worchestershire sauce.) I thought I’d also have grilled steak, to make it kind of like deconstructed beef stroganoff. I’m curious why you chose to use heavy cream instead of the more traditional sour cream. Any particular reason? I see some of the commenters did use sour cream.
Hi Sandy! Tieghan likes to use the heavy cream to in lieu of sour cream because she doesn’t always have sour cream on hand. Hope your party is a big success! Let us know if you have any other questions. X Kelly
I love it, very tasty! Instead of noodles we ate nature rice with it, great to. Thanks for this great recipe, once more.
Thank you Ally! X Kelly
I’ve wanted to incorporate a few more vegetarian dishes into our meal plan, and this was the perfect solution. Easy to make, no fuss and delicious as could be. I used a $13 bottle of Pinot Grigio and mixed cremini and white button mushrooms. Just perfect. My husband, who loves meat dishes, even gave it two thumbs up.
Delicious Kayla! Thanks for sharing! X Kelly
Just made and had for dinner. Sooo good! And the taste was amazing! I used non-fat milk and served over cauliflower rice and it was soo good!! I will make again. Thank you!
Thanks Teresa! X Kelly
Delicious- everyone ate this, from my vegetarian son to my husband who wants his meat. Great fall flavors and easy to make, too.
That is so great! Thank you so much for trying this Vanessa! xTieghan
Nice sauce and seasonings, love a variety of mushrooms. I experimented with a variety that our one specialty market got in from Oregon. I had no idea what some of them where but gave them a try. I lightened up the recipe as is my habit, (minimal butter and oil), noodles for some and I had a low carb noodle alternative. Great vegetarian recipe and nice way to show case seasonal wild mushrooms.
Hi Frances! I am so glad you loved this recipe so much! Thank you! xTieghan
This, was, so. good. Such a flavorful sauce! Didn’t have heavy cream so I used half & half, worked great. Will have this recipe on repeat this fall & winter!
Thank you Charity! xTieghan
Made this for dinner tonight and we all gave it 2 thumbs up, even my 2 year old (with a little help).
My husband likes meat so I cooked up some ground turkey and added it to the sauce and it worked great.
The herbs and seasonings are perfect. I would change a thing!
Thank you so much Mary! I am so happy to hear that! xTieghan
I made this Sunday and it was super delicious! I added some baby spinach at the end to add more veggies. Adding to the rotation. Thank you!
Hi Daisy! I am so happy to hear that! Thank you so much! xTieghan
This was SUPER!!! My meat eating fiancé’ had 2 servings.. (shook). I’m mostly vegan. I used vegan butter and vegan sour cream, (don’t knock till you’ve tried it). I also added 2 cups of organic sprouted sweet pea shoots (spinach would work very well, too) at the same time I added the pasta to the sauce. I doubled the balsamic and Worcestershire sauce (yes, I realize it isn’t vegan) and used Banza chickpea rotini pasta. AMAZING. seriously. THANK YOU!
Thank you Jenni!! I am so glad you both loved this recipe and I hope you continue to love others! xTieghan
This is the best pasta I’ve ever made. Hands down. I love mushrooms and I love these buttery flavours. It’s in the weekly rotation. I just cook up any protein on the side and it always works 🙂
Thank you Andrea! xTieghan
As do all of your recipes, this looks fantastic! My three year old has an egg allergy so unfortunately egg noodles are out of the question 🙁 do you think there are any other kind of noodles that would compliment this meal well? Thanks so much!!
Hey Erin! Honestly any noodle you guys love will work great here! Just use your favorite short cut noodle. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious with less Thyme. Thank you for a recipe I’ve been asked to cook again.
I am so glad you loved this Frank! Thank you so much! xTieghan
We had this for dinner tonight and it was excellent. Really liked that it came together in 30 minutes! Thank you for the recipe.
Thats the best! I am so glad you loved this Allyson! Thank you! xTieghan
This recipe is SOOOO delicious! I decided to add beef and bought some stir fry meat, tossed it in some seasoned flour and browned it in my pan with some olive oil before setting it aside and following your recipe. The fresh sage, the wine, balsamic vinegar, butter.. all so yummy!! It was one of best things I’ve ever made. Thank you so much for such a wonderful recipe! I will be making it again soon!
That is so amazing! I am so glad you enjoyed this recipe Christina! Thank you! xTieghan
A huge hit with my family and a great alternative to a meat stroganoff . Definitely adding this to my Arsenal!!!
That is so great! I am so glad you loved this Becky! xTieghan
Wow, this was absolutely terrible. I followed the recipe exactly and I found a few things wrong. There’s way too many herbs and way too much wine, Worcestershire, and balsamic. I’ve never found any recipes that only cook that amount of wine down in so little time. There are so many tweaks that need to be done to this that it’s not even worth listing. I would never make this again. ?
Hi Gina! I am sorry you did not like this! Is there anything that could have gone wrong with the recipe when making it? I would love to help if you want! Also, I hope you try and enjoy other recipes of mine! I hope you have an amazing rest of your week! xTieghan
Delicious!
I used: (5-8oz containers) x1 of simple white mushrooms, x1 baby bella, x1 shiitake, x1 portabella
I made my own worschershire, super easy (2 tsp tamari/soy sauce, 1/4 tsp each lemon juice (or a vinegar), sugar, and then 4 drops of hot sauce
This was perfect, you would never even need meat! Thank you!
Thank you Lauren! I am so glad you loved this! xTieghan
I’ve been craving the umami flavour of mushrooms lately but have always hated the (slimy) texture. I decided to break out of my comfort zone and buy some dried portabella and porcini mushrooms and they sat on my shelf for a couple of weeks while I searched for some inspiration and a recipe. I knew this was the one when my mouth started watering as I read over the recipe. This turned out soooo good! Thank you for sharing.
YES! I am so glad this turned out so well for you Kristen! Thank you so much for trying it! xTieghan
I made this last night and it is absolutely yummy!!! Every HBH recipe is a hit in our house!
That is so amazing to hear! Thank you so much for trying this Betsy! xTieghan
WOW!! I just made this. My youngest son and I gobbled it down. I washed it down with a glass of the Pinot Grigio I used for the sauce. It was so delicious. Thank you for the recipe. Will make again when his brother and dad come home from their short trip away. Sometimes we just need a break from all the meat in our diet. This was so easy to put together.
I am so glad this turned out so well for you Tricia! Thank you so much! xTieghan
Yummy yummy yummy but took much longer than 30 mins! Omitted the sage, parsley, wine and used 4 drops of Tabasco instead of Worcestershire sauce and standard fusilli pasta and closed cup mushrooms. Still works perfectly ❤️ I imagine the wine would really push it another level tastier!
I am so glad you still loved this Jess! Thank you! xTieghan
Another delicious recipe! This is such a great recipe to experiment with some other mushrooms that I have never used before. I followed the recipe as is and it was delicious! I only had dry herbs, and the flavor was still incredible!
Yes it so is! I am really glad this turned out so well for you, Cindy! Thank you for trying it! xTieghan
Ive made this several times and my meat-eating fiancé’ claims it’s one of his favs. I use vegan sour cream in place of milk/coconut, and although I’ve tried it both ways, I prefer the vegan sour cream. I also double the mushrooms to make it healthier, (plus we love mushrooms). oh… I use Banza chickpea rotini pasta for this and it’s super. Thank you so much!
Thank you so much Jenni! I am so glad you have been loving this recipe and I hope you continue to! xTieghan
This is prob one of my favorite vegetarian dishes that you’ve made! My husband loved it and it was super easy. I recommend using white wine and fresh herbs to give it a burst of flavor. Will def make again!!
Thank you Laura! I am so glad you enjoyed this! xTieghan
This was amazing!
So! Two out of three of my kids *hate* mushrooms, and they will excavate them out of anything I make with a precision not seen outside of neurosurgery. They loved this, though! Ate it willingly — and had seconds.
Thank you! Looking forward to trying some of your other recipes!
HAha that is so amazing that they loved this!! Thank you so much Jennifer!! xTieghan
What a great recipe. I made it last night. So tasty. It is a hit for sure. I did not have egg noodles so I used linguine.
Thank you for sharing.
Thank you so much Dorothy! xTieghan
This recipe was absolutely delicious! I used white wine, gluten free flour duck stock and coconut milk because that’s what I had on hand and I could not stop eating. I would like to try it with cream next time just to make it even more luxurious.
Thank you so much Erika!! I am really happy to hear that! xTieghan
Made this tonight and it was SO good. Will definitely have to add this to the meal rotation.
Thank you so much Mary Katherine! xTieghan
This sounds amazing. Going to make this today. It isn’t actually vegetarian because Worcestershire sauce is not vegetarian because of the anchovies, but there are now a few veggie brands out there to make this doable! I will use soy creamer in place of the coconut milk since I can always taste coconut in recipes. We love mushrooms, and just got fresh mushrooms in our farm delivery this week.
Thank you!!
Hi Tieghan!
Is there a vegetarian substitute for the woschestire sauce?
Hey Meeta,
Try looking for “Annie’s Organic Vegan Worcestershire” sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan 😊
I was wanting to make this the night before , do you think it’d be fine to serve the next day ?
Your recipes are amazing btw 👌
Thanks
Hey Jenny,
I think for this recipe I would stick with serving it the day of for best flavor:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love everything you make! My husband jokingly asked if you were single and is so happy I discovered your recipes… I have 3 frozen bags of mixed mushrooms from Whole Foods and I’m wondering if it’s a bad idea to use them with this dish. Would you defrost them first? Or just use fresh. I always stock up on frozen veggies but they pretty much just sit in my freezer because I never know how to adjust. Thanks Tieghan!
Hey Lindsay,
Thanks so much for your kind message and making so many recipes! I think using the frozen mushrooms as is for this recipe would be totally fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I absolutely LOVE this recipe and will definitely make it again: the sauce is so rich and definitely elevates the flavor profile above the “beef stroganoff” of my youth. I have had this in my recipe pile for some time and I finally pulled the trigger tonight because I found myself with a TON of mushrooms. And here’s what I think: you can certainly follow this recipe to the letter though you can certainly add more mushrooms, more herbs and more liquid as needed. I did add the cream but I’m not sure you need to – the sauce was very thick even before I added it. The “key” to the stroganoff flavor profile is obviously the Worcestershire sauce, though the herbs are the real winner here…the sauce came together in minutes but had so much complexity with the combination of shallots, garlic, mushrooms and herbs. Delicious!!!!!
Thank you so much Jennifer!! I am so happy this recipe turned out so amazing for you!! xTieghan
Definitely going into rotation in our house:
Yes! So happy you all enjoyed this one, Valerie! xTieghan
This was absolutely delicious – restaurant quality! I used a mix of shiitake and cremini mushrooms, and it was amazing. Can’t wait to make it again!
Thank you so much Naomi! xTieghan
Oeps! It was soooooo lovely ! I totally forgot to make a picture 🤭🤭🤭
Thank you so much for this recipe 🙏
I am so happy this turned out so well for you Nicole! xTieghan
I didn’t have Sage Wine or Worcestershire(subbed coconut aminos), and it was still a super tasty dish!
Thank you so much Alyson! I am really glad this recipe turned out so well for you! xTieghan
I followed this recipe exactly except for fried herbs instead of fresh ones. I did feel it came out a bit blander than I would’ve liked (and I tend to eat on the bland side!) even with a teaspoon of Dijon mustard as someone suggested. I did add hot sauce which gave it a punch that I needed. Overall it was good but wish it had a little more flavor.
Thank you for trying this Denise! I am really glad it turned out so well for you! xTieghan
Omg this is so delicious!! Took me a bit longer than 30 mins with all the chopping of the herbs but once I got it in the pan it was simple! I could eat the entire pan it so meaty and creamy and flavourful.
Wow yes!! I am so happy this turned out so well for you, Mita! xTieghan
My first half baked harvest recipe and it was delicious and easy! Thank you for sharing all of your wonderful creations!
Thank you Joey! I am really glad this turned out well for you! I hope you love all of the other recipes you try! xTieghan
This recipe is SO good! I added a sprinkle of hot pepper flakes as my family tends to like a little heat. It came together quite quickly and didn’t need several people to complete it. I think that a mixture of button and portobello mushrooms would be fine for a weeknight meal, when a package of fancy mixed mushrooms might be a little pricey. This is definitely a recipe “to be printed” so that we can make again! The recipe makes six servings but because we all went back for seconds, it fed our family of three…
Hi Meg! I am so happy this recipe turned out so well for you! Thank you so much for trying it! xTieghan
Just made this for lunch. It was really, really good, and a perfect fall comfort dish. I suspect the leftovers will taste even better when the flavors have had a chance to meld. Thank you for posting this!
Thank you for trying this one, Kelly! I am really glad it turned out so well for you! xTieghan
Really good! I added some ground turkey and used sour cream instead of coconut milk to make it really creamy.
Thank you so much Dee! xTieghan
So good! Didn’t know I was missing this in my life, but I definitely was!
Haha love that! I am really glad this turned out so well for you! xTieghan
LOVED this dish!! Talk about comfort food…creamy mushroom sauce with noodles! I love meatless dishes and this is on the top of my fav recipe list. Thank you Tieghan!
Yes!! So happy this turned out so well for you, JoAnn! xTieghan
Easy to make and so so so good.
Thank you so much Jessica!! xTieghan
Hello!
Made this tonight for dinner, a big hit! We live in Sweden and it’s wild mushroom season. It was a perfect use for the mushrooms I found in the forest this weekend.
Thanks for the recipe!
I am really glad this turned out so well for you, Stephanie! Thank you! xTieghan
This was so amazing! Such a great and hearty vegetarian meal, and it’s definitely becoming a regular in our weeknight rotation. Thanks!
I am so happy this recipe turned out so well for you, McKenzie! Thank you! xTieghan
Omg this is incredible! I’m a new vegetarian and it’s snowy & damp in Chicago. I needed a quick hot meal instead of my preplanned roasted pear salad. This was fast & fantastic!!! I just forwarded this recipe to friends & family vegan/vegetarian/carnivore. I’m sure they will all love it as much as I do! 🥶❄️🥶🍲
I hope they do love it as much as you do! Thank you for trying this one, Katie! xTieghan
Made this tonight, and it was delish! I love mushrooms and this was the perfect comfort food. Looking forward to the leftovers tomorrow!
I am so happy you loved this one, Angela! Thank you for trying it! xTieghan
Absolutely flavorful! My son and daughter in law are vegetarians. I made this on a beach trip with them. My son immediately asked for this recipe. He says he’s sick of his usual mushroom stroganoff. He was a absolutely sure this is his new favorite! Really excellent flavor!!! Thank you for yet another amazing recipe.
Thank you so much Beth! I am really glad this recipe turned out so amazing for you! xTieghan
Delicious! We have made this 3 times. 2nd time wasn’t quite as good as the first. We decided that the broth we used on the first batch was much better than the second time…..IMAGINE Beef Broth which was low sodium. Cloudy in color much improved flavor. And the pasta we used the first time was a German egg noodle which we will not mess with in the future . The second batch we used an alternate pasta by mistake…it just didn’t work with this recipe! Beef stroganoff sans the beef and just as yummy! We use the heavy cream, not the coconut milk. This is officially a staple in our family now!
I am so happy this turned out so amazing for you, Pamela! Thank you so much for trying this recipe! xTieghan
Addendum.. we did not use beef broth…..we used Imagine Chicken broth…….ooops!
Hey! I’m excited to try this recipe but was wondering what other kind of noodles you would recommend to make it vegan, if you think it doesn’t ruin the recipe or overall flavor of the dish!
Hey Livv,
You can use any other noodle that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another delicious recipe. It just disappeared in a flash! Thank you. Xx
Thank you Kelly! xTieghan
Delicious!! Perfect Monday night dinner. So happy I found your blog! I’ve been in a dinner rut and your recipes are making me excited to cook again! 🙂
Aw so happy to hear that! Thank you so much Tiffany! xTieghan
This has become a staple in our house! My husband has never liked a beef stroganoff recipe but somehow he LOVES this. We almost always seem to have all the ingredients hanging around, so it ends up being dinner a lot when we don’t have anything planned! Love the flavor so much and also makes great leftover lunch (if there are any leftovers, not a given).
I am so happy you have been loving this recipe, Hannah! Thank you for trying this! xTieghan
Soooooo good! I had been looking for a recipe to use my dehydrated morels, and this stroganoff recipe caught my eye with the white wine sauce. My husband and I both give this 5 stars. I have no pictures to share because we gobbled it up so quickly. Thank you!
Hey Katie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Hi Tieghan! I made this last night and then tonight again, and swear it only got better. I followed it to a T and loved it so so much. Ultimate comfort food!!!
Hey Lily,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
This is probably the first time I’ve ever commented on a recipe but this was SO good and SO easy! I used a combination of shitake, oyster, blue oyster and lions mane… and it was absolutely delicious! My only complaint is that I should have doubled the recipe for my family of 5!
Hey Kristina,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
This is waaay too acidic and takes waaay longer to make… Great picture though.
Hey Matt,
Sorry you didn’t enjoy the recipe, please let me know if I can help in anyway! xTieghan
I’ve made this and it is amazing! I was wondering if you had any tips on making this in advance.
Thank you!!
Hey there,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! You could make the sauce in advance and then warm when you are ready to serve. Have the best week☀️ xTieghan
This looks amazing! Could it be adapted for the Instant Pot?
Hey Michelle,
So sorry I have not tested that with this recipe, I would honestly just follow the instructions as is. I hope you love the dish, let me know if you give it a try! xTieghan