Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff

This mushroom stroganoff is creamy, hearty, and full of rich flavor and fully vegetarian. It's a one-dish dinner that's ready in half an hour.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid.
  3. Step 3

    Meanwhile, add the olive oil and butter to a large sauté pan and heat on medium-high heat until the butter has melted. Add the onion, salt, and pepper and sauté until the onions are translucent but not quite soft.
  4. Step 4

    Remove the onion from the pan and set aside. Add the mushrooms and cook them on medium-high heat without stirring for 3 to 5 minutes or until golden brown. Then stir and continue to cook until they are softened and browned.
  5. Step 5

    Add in the garlic, thyme, flour, onion powder, and paprika. Add the onion back to the pan. Stir to completely coat and combine. Sauté for another 3 minutes.
  6. Step 6

    Pour in the white wine and deglaze the pan , scraping the bottom as it cooks.
  7. Step 7

    Add the vegetable bouillon, a cup of pasta water, Worcestershire sauce, and bay leaf. Cook for another 5 minutes.
  8. Step 8

    Add the heavy cream and stir. Cook for another 3 minutes, until everything is warmed through. Remove the bay leaf.
  9. Step 9

    Add more salt and pepper to taste. Toss with the pasta and top with chopped parsley and a dollop of sour cream if you wish.