Canadian vegetarian mushroom stroganoff recipe
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5 from 3 votes

Vegetarian Mushroom Stroganoff

This Vegetarian Mushroom Stroganoff cooked in white wine is a variation of the popular Russian Beef Stroganoff
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Canadian
Keyword: Vegetarian Mushroom Stroganoff
Servings: 4



  • 1 pound pasta (fussili, penne, or fetuccine)
  • 3 tbsp butter, divided
  • 1 small onion, in thin moonshape slices
  • 4 cloves garlic, minced I used pre-chopped garlic
  • 1 pound mushrooms (cremini, shitake, or chanterelle) any meaty mushroom
  • 1-1/2 cup vegetable broth
  • 1/2 cup dry white wine
  • 3-1/2 tbsp flour
  • 3 sprigs sprigs of fresh parsley (or 1/4 teaspoon dried parsley) may substitute with thyme
  • 1/2 cup light sour cream
  • 1 tbsp balsamic vinegar may substitute with worchestershire sauce
  • Sea salt and cracked pepper according to taste


  • Boil egg noodles in salted water according to package instructions. When done, drain and set aside.
  • While the noodles are cooking, melt 1 tablespoon butter in a frying pan over medium-high heat.
  • Add onions and sautée for 5 minutes.
  • Add garlic and mushrooms along with the remaining 2 tablespoons of butter. Stir to mix.
  • Continue sautéeing for an additional 5-7 minutes, until the mushrooms are cooked, browned and tender.
  • Add the white wine and let the sauce simmer for 3 minutes.
  • In a separate bowl, Mix the vegetable stock, flour and whisk til smooth.
  • Pour the vegetable stock mixture slowly into the pan, and stir to combine.
  • Simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
    variation of vegetarian mushroom stronganoff
  • The very last step, stir in the sour cream evenly into the sauce.
  • Taste and season the sauce with salt and pepper as needed.
  • Pour sauce immediately over the egg noodles, garnish with your desired toppings.