This creamy vegetarian mushroom stroganoff is an easy dinner recipe perfect for serving on a cold night. This comforting mushroom dish is a dream winter meal!
I’m in constant need of comfort food like this as soon as the clocks go back ⏰
I love how creamy this pasta dish is. It’s got a richness to it that makes it perfect for an autumnal night. It was completely dark when I left work this evening and the only thing keeping me going was the prospect of something carby and comforting when I got home.
The sauce is made from a mixture of sour cream, mustard and mushrooms with a good helping of butter too. This recipe is definitely not one for vegans but thanks to the meatiness of the mushrooms it’s a vegetarian recipe guaranteed to keep meat eaters happy.
To really kick it up a notch I added my favourite, umami-giving, secret ingredient Marmite to the sauce and it made it just that bit more salty and rich. I love it so much but if you can’t get your hands on marmite (or vegemite) then you’re fine to leave it out.
Why we love this mushroom stroganoff…
It’s vegetarian but it’s meaty and filling enough to satisfy everyone so you can make it any night of the week.
This is also a filling and comforting recipe that’s perfect for when you’re in need of cold weather comfort food.
It’s such an easy recipe to make on a weeknight and takes only a few minutes longer than it does to boil the pasta water.
Creamy Vegetarian Stroganoff Ingredients
Pasta: I used shells but you could use whatever pasta shape you like
Mushrooms: I used regular white mushrooms but you could use chestnut mushrooms if you prefer
Onion and Garlic
Fresh Rosemary: For the delicious autumnal herby flavour
Dijon Mustard: For a tiny bit of heat
Marmite: To add that perfect umami saltiness
Vegetable Stock: Feel free to use shop bought or homemade
Sour Cream: For that amazing creamy sauce
Parmesan and Chopped Parsley: To serve
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How to make mushroom stroganoff
Start the sauce: Melt the butter and add the onion and mushrooms, cook until soft then add the garlic and flour and cook for another few minutes. Put the pasta in boiling water.
Finish the sauce: Add the stock, marmite and mustard to the pot and bring to a simmer.
Serve: Add the pasta to the sauce and stir though the sour cream then serve topped with parmesan and parsley.
Equipment you need to make this recipe…
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- Le Creuset Signature Enamelled Cast Iron Round Casserole Dish With Lid, 22 cm, 3.3 Litres, Volcanic, 211772209Price: £143.50Was: £205.00
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Can you freeze mushroom stroganoff?
This recipe can easily be frozen. Simply leave to cool then portion into containers and freeze. When you’re ready to serve just defrost thoroughly then heat in the microwave or on the stove.
What goes well with this recipe?
This is a meal in itself but if you want something to serve on the side it would be delicious with a green salad or even some garlic bread.
Want more? Try these other pasta recipes!
- Easy Lamb Ragu
- Turkey Meatballs with Spaghetti
- Spanish Pasta with Roasted Red Pepper Sauce
- Aubergine Pasta Bake with Balsamic Tomato Sauce
- Squash with Pesto Cream Sauce Pasta
- Roasted Vegetable Lasagne
- Truffle Mac and Cheese with Gnocchi
Mushroom Stroganoff with Rosemary
- 400 g Pasta I used shells
- 3 tbsp Butter
- 600 g Mushrooms sliced
- 1 Onion chopped
- Salt and Pepper
- 3 cloves Garlic crushed
- 4 sprigs Fresh Rosemary chopped
- 3 tbsp Flour
- 500 ml Vegetable Stock
- 1 tsp Dijon Mustard
- 1 tsp Marmite
- 150 ml Sour Cream
- Parmesan to serve
- Parsley chopped, to serve
- Cook the pasta according to packet instructions. Meanwhile melt the butter over medium heat and cook the mushrooms and onion until soft, about 10 minutes. Add the garlic and thyme then stir through the flour and cook for another couple of minutes.
- Pour in the stock and mustard and cook for another few minutes until thickened then add the pasta and sour cream and stir to coat.
- Serve topped with grated parmesan and chopped parsley.
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