This Mushroom Stroganoff has such amazing flavors of garlic, mushrooms, and and onions. Vegetarian, gluten free, and super easy to make for weeknight meals, your family will really be crazy about this recipe! So delicious!
There is nothing quite like the delicious aromas of creamy stroganoff, especially when it is filled with the most wonderful flavors of cooked garlic.
Really, there is hardly anything out there that screams “comfort meal” more than this Mushroom Stroganoff. And it’s vegetarian? Get out of town.
Why is this Mushroom Stroganoff amazing?
This vegetarian Stroganoff is amazing because…
- It has incredible flavors!
- There is such an easy preparation for this recipe.
- The ingredients are HEALTHY.
- It is ready in less than 30 minutes!
- It is gluten-free!
How to Make this Mushroom Stroganoff Recipe
- Cook egg noodles according to package – about 8 minutes. Add a pinch of salt in the hot water with noodles. Drain the noodles and rinse with cold water. Set aside.
- Over medium heat, melt butter in a large skillet. Add the diced onions and minced garlic. Saute the onions and garlic until softened and translucent.
- Add the sliced mushrooms into the skillet with onions and garlic. Cook the mushrooms for about 7 minutes or until soft. Set aside
- In the same skillet, stir in the vegetable broth and bring to boil. Reduce broth until 1/3 of a cup has been reduced. Reduce the heat to low. Remove pan from heat and stir in the sour cream and flour.
- Mix in the mushrooms, onions, and garlic and return the mixture to heat. Stir all ingredients and cook until sauce thickens. Stir in parsley and season with salt and pepper as needed.
- Serve over cooked egg noodles. Garnish with more parsley. Enjoy!
How long can I enjoy this vegetarian Mushroom Stroganoff?
One can enjoy the leftovers anywhere between three and four days. Just store in an airtight container in the fridge and enjoy at your convenience!
Do I have to use egg noodles?
You don’t HAVE to use egg noodles, but it is highly recommended due to the awesome textures and flavors egg noodles have to offer. These noodles are super easy to find at most grocery stores.
Tips to Make Mushroom Stroganoff
- Make sure to not overcook the mushrooms! The mushrooms do not need to be soggy, and it is great for them to still have a bit of crunch to them.
- Use fresh parsley for the most flavorful profiles!
- You could definitely substitute plain yogurt for the sour cream. Just add a bit more salt.
Be Sure to Check Out our Other Spectacular Recipes
- Crab Stuffed Mushrooms
- Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms
- Instant Pot Quinoa
- Gluten Free Cornbread with Honey
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.
I would love to hear if you have tried this Mushroom Stroganoff recipe – do leave me a star rating and comment down below!
Be sure to share your photos of your creations on Instagram too!
Mushroom Stroganoff
Ingredients
- 2 cloves garlic minced
- 1 large onion diced
- 1 1/2 cups sour cream
- 1/4 cup parsley finely chopped
- 8 ounces egg noodles cooked according to package
- 3 tablespoons butter
- 1 3/4 cups vegetable broth
- 3 tablespoons All Purpose gluten free flour
- 16 ounces portobello mushrooms thinly sliced
Instructions
- Cook egg noodles according to package – about 8 minutes. Add a pinch of salt in the hot water with noodles. Drain the noodles and rinse with cold water. Set aside.
- Over medium heat, melt butter in a large skillet. Add the diced onions and minced garlic. Saute the onions and garlic until softened and translucent.Add the sliced mushrooms into the skillet with onions and garlic. Cook the mushrooms for about 7 minutes or until soft. Set aside.
- In the same skillet, stir in the vegetable broth and bring to boil. Reduce broth until 1/3 of a cup has been reduced. Reduce the heat to low. Remove pan from heat and stir in the sour cream and flour.
- Mix in the mushrooms, onions, and garlic and return the mixture to heat. Stir all ingredients and cook until sauce thickens. Stir in parsley and season with salt and pepper as needed. Serve over cooked egg noodles.
- Garnish with more parsley. Enjoy!
What kind of mushrooms and how many?
Hi Patricia!
We used a pound of portobello mushrooms!
What brand of egg noddles is gluten free? Thanks !!
Hi! There are different options, such as Bionaturae and jovial! We like to use Thrive Market for our gluten-free needs!