This quick and easy Mushroom Stroganoff combines shiitake, button, and cremini mushrooms with noodles in a light, creamy sauce. It’s a satisfying, meatless twist on the classic stroganoff—perfect for weeknight dinners and Meatless Mondays.

Mushroom Stroganoff

I love beef stroganoff, but I wanted a lighter vegetarian version for days I go meatless. This Mushroom Stroganoff keeps the rich, savory notes of the original while staying creamy and relatively low in fat. A mix of mushrooms provides a variety of textures and a deep, earthy flavor. Worcestershire sauce and a touch of tomato paste add a hint of the savory, beefy character you expect from a traditional stroganoff; use a vegetarian Worcestershire to keep the dish fully vegetarian.

Why this mushroom stroganoff works

The sauce begins with a simple roux of butter and flour to thicken it, then is enriched with sour cream at the end for a silky texture. Vegetable broth keeps the sauce light while delivering savory depth. A splash of white wine or sherry brightens the flavors, and thyme adds an aromatic note. The result is a comforting pasta dish with fewer calories and less fat than a traditional beef version, but plenty of flavor.

Key ingredients

Butter
Chopped onion
Unbleached all-purpose flour (for the roux)
Vegetable broth (low-sodium preferred)
Worcestershire sauce (use a vegetarian version if desired)
Tomato paste
White button, cremini (baby bella), and shiitake mushrooms
Thyme, salt, and pepper
White wine or sherry (optional—substitute extra broth if you prefer)
Reduced-fat sour cream (or plain Greek yogurt as a substitute)
Uncooked noodles (egg noodles, No-Yolk, or whole wheat pasta)
Fresh flat-leaf parsley for garnish

Variations and substitutions

Use all white button mushrooms if you can’t find cremini or shiitake—it’s still delicious and more budget friendly.
To keep the dish fully vegetarian, choose a Worcestershire sauce labeled vegan or vegetarian.
Swap the No-Yolk noodles for whole-wheat pasta or gluten-free pasta to suit dietary needs.
Serve the mushroom sauce over roasted spaghetti squash to reduce carbs and calories.
For a heartier meal, add cooked chicken, tri-tip, or flank steak.
If you avoid alcohol, replace the wine or sherry with additional broth.
Swap thyme for fresh parsley or use a combination of herbs for added complexity.
For a dairy-free version, use a plant-based sour cream alternative and a vegan butter.

Ingredients (serves 4)

1 tablespoon butter
1/2 cup chopped onion
2 tablespoons unbleached all-purpose flour
2 cups fat-free, low-sodium vegetable broth (or beef broth if preferred)
1 tablespoon Worcestershire sauce*
1 teaspoon tomato paste
5 oz sliced white mushrooms
8 oz sliced cremini or baby bella mushrooms
3.5 oz shiitake mushrooms
1/4 teaspoon thyme
Salt and pepper, to taste
2 tablespoons white wine or sherry (optional)
1/4 cup reduced-fat sour cream (or plain Greek yogurt)
8 oz uncooked noodles (egg noodles, No-Yolk, or preferred pasta)
1 tablespoon minced fresh flat-leaf parsley for garnish

Instructions

Cook the noodles in a large pot of salted water according to package directions. For best texture, undercook slightly so they finish cooking when mixed with the sauce.
While the water heats, warm a large nonstick skillet over medium-high heat.
Melt the butter over medium heat, add the chopped onion, and cook 2–3 minutes over medium-low heat until softened.
Stir in the flour and cook for about 30 seconds to form a light roux.
Gradually whisk in the vegetable broth, Worcestershire sauce, and tomato paste, stirring constantly to prevent lumps.
Add the sliced mushrooms, thyme, salt, and pepper. Cook 4–5 minutes, stirring frequently, until the mixture thickens and becomes bubbly.
Add the white wine or sherry if using. Bring to a boil, then reduce the heat and simmer for 4 minutes. Remove the pan from the heat and let it stand for about 30 seconds.
Stir in the sour cream (or Greek yogurt) until the sauce is smooth. Add the drained noodles and toss to combine. Garnish with minced parsley and serve hot.

Notes

*Check Worcestershire labels if you require a vegetarian product.
Plain Greek yogurt is a great swap for sour cream if you want a tangy, lower-fat option.
To make this gluten-free, use gluten-free flour for the roux and your favorite gluten-free pasta.
Leftovers keep well refrigerated for 2–3 days; reheat gently on the stove with a splash of broth if the sauce thickens too much.

Nutrition (approx. per serving)

Calories: 268 kcal
Carbohydrates: 52.5 g
Protein: 12.5 g
Fat: 3.5 g
Fiber: 7 g
Sodium: 312 mg

More mushroom recipe ideas

If you enjoy this Mushroom Stroganoff, consider trying stuffed portobello mushrooms, mushroom lasagna, or a simple pasta with mushrooms, garlic, and olive oil. Mushrooms pair well with savory herbs, light creams, and whole-grain pastas for satisfying vegetarian meals.