Mushroom Stroganoff with Rosemary

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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 ⏰

White pot of mushroom stroganoff topped with parsley

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.

Overhead shot of vegetarian stroganoff with pasta in a white pot

Wooden spoon in white pot of creamy mushrooms and pasta

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.

Overhead shot of creamy mushroom stroganoff on a cream cloth over a marble surface

Grey bowl of creamy pasta with mushrooms on a marble background

Creamy Vegetarian Stroganoff Ingredients

Pasta: I used shells but you could use whatever pasta shape you like

Butter

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

White pot of vegetarian stroganoff on a marble background

Overhead shot of mushroom stroganoff with parsley

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…

Overhead shot of creamy pasta and mushrooms with herbs

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!

Overhead shot of vegetarian stroganoff with pasta in a white pot

Mushroom Stroganoff with Rosemary

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!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Russian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 596.48kcal
Author: Amy Fulwood

Ingredients

  • 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

Instructions

  • 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.
Nutrition Facts
Mushroom Stroganoff with Rosemary
Amount Per Serving
Calories 596.48 Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 10.09g50%
Cholesterol 42.08mg14%
Sodium 678.71mg28%
Potassium 833.55mg24%
Carbohydrates 90.25g30%
Fiber 5.42g22%
Sugar 9.03g10%
Protein 19.98g40%
Vitamin A 762.27IU15%
Vitamin C 6.23mg8%
Calcium 79.67mg8%
Iron 2.49mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Danielle Wolter
    29/10/2019 at 10:40 AM

    5 stars
    I can’t stop drooling over this. It’s totally my kind of meal. Definitely adding this to my must try list!!

  • Reply
    Veena Azmanov
    29/10/2019 at 11:27 AM

    5 stars
    This pasta recipe is so good for my vegetarian friends. Simple and easy and quick to make too.

  • Reply
    Angela
    29/10/2019 at 12:28 PM

    5 stars
    What an incredible recipe! This is a perfect alternative to meat. Will be making again and again, for sure! Thanks so much for sharing 🙂

  • Reply
    Mahy
    29/10/2019 at 12:36 PM

    5 stars
    We are so similar in this – I am hunting for good comforting recipes all the time. Now that I’ve stumbled upon yours, it is time to get some mushrooms and go all in with this stroganoff!

  • Reply
    Jocelyn (Grandbaby Cakes)
    29/10/2019 at 1:43 PM

    5 stars
    I love how the delicious texture of the mushrooms takes the place of meat in this recipe! Genius!

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