A rich and comforting mushroom stroganoff that’s full of flavor, made completely vegetarian with baby bella mushrooms, tangy Greek yogurt or sour cream, and a velvety thyme-infused sauce served over tender egg noodles.

Ingredients

For the Stroganoff:

1 lb (450g) wide egg noodles
3 tablespoons butter, divided
1 small white onion, thinly sliced
4 garlic cloves, minced
1 lb (450g) baby bella mushrooms, sliced
½ cup dry white wine
1½ cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce
3½ tablespoons all-purpose flour
3 sprigs fresh thyme (or ¼ teaspoon dried thyme)
½ cup plain Greek yogurt or light sour cream
Kosher salt and freshly ground black pepper, to taste

Optional Garnishes:

Freshly grated Parmesan cheese
Chopped fresh parsley
Extra black pepper

Instructions

Cook the Noodles:
Bring a large pot of generously salted water to a boil. Cook the egg noodles until al dente, according to the package instructions. For best timing, start the noodles just as you add the broth to the stroganoff sauce.
Sauté the Vegetables:
In a large sauté pan over medium-high heat, melt 1 tablespoon of butter. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until soft and lightly golden.
Add Mushrooms and Garlic:
Stir in the remaining 2 tablespoons of butter, followed by the garlic and mushrooms. Continue to sauté for another 5–7 minutes until the mushrooms release their moisture and become tender and slightly browned.
Deglaze the Pan:
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for about 3 minutes to reduce slightly.
Make the Sauce:
In a small bowl, whisk together the vegetable broth, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with the mushrooms and add the thyme. Stir well and simmer for about 5 more minutes, stirring occasionally, until the sauce thickens slightly.
Finish with Creaminess:
Reduce the heat to low. Stir in the Greek yogurt or sour cream until fully incorporated and the sauce is creamy. Season generously with salt and black pepper to taste.
Serve:
Spoon the mushroom stroganoff over warm egg noodles. Garnish with Parmesan, parsley, or extra pepper if desired. Serve immediately.

Why You’ll Love This Recipe

Rich, creamy, and satisfying without the need for meat
A great weeknight comfort food that comes together in under 40 minutes
Uses easy-to-find ingredients and pantry staples
Customizable for different dietary needs (vegetarian, lighter versions, etc.)

Tips

Slice mushrooms evenly to ensure uniform cooking.
Don’t rush the sautéing—letting mushrooms brown well boosts flavor.
Add the flour to the broth (not directly into the pan) to avoid clumps.
For extra flavor, use fresh thyme and freshly cracked black pepper.

Variations and Substitutions

Vegan version: Use plant-based butter and a dairy-free yogurt or cashew cream.
No wine? Substitute with extra broth and a splash of lemon juice or white vinegar.
No egg noodles? Serve over rice, mashed potatoes, or gluten-free pasta.
More protein: Add sautéed tofu or cooked lentils to bulk it up.

FAQs

Can I make it ahead of time?
Yes! Make the sauce ahead and store it separately from the noodles. Reheat gently before serving.

Is this freezer-friendly?
It’s best enjoyed fresh, but the sauce (without noodles) can be frozen. Thaw and stir in fresh yogurt or sour cream when reheating.

Can I use other mushrooms?
Absolutely! Cremini, white button, or even a mix of wild mushrooms all work well.

Serving

Serve hot over freshly cooked egg noodles, or pair it with mashed potatoes, creamy polenta, or rice for a comforting twist. Add a crisp green salad or steamed vegetables on the side for a complete meal.

Suggestions

Sprinkle with fresh herbs like thyme or parsley for brightness.
Serve with a glass of white wine (like Sauvignon Blanc) to complement the creamy sauce.
Want a spicy kick? Add a pinch of chili flakes when sautéing the mushrooms.