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mushroom stroganoff

classic comfort food turned vegetarian. Caramelized mushroom stroganoff served with egg noodles all made in one pot.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: pasta
Servings: 4
Author: the communal feast


  • 4 servings egg noodles such a pappardelle
  • 3 TBS unsalted butter
  • 3 cups mixed mushrooms thinly sliced
  • 2 large shallots chopped
  • 3 garlic cloves minced
  • 1/4 cup all purpose flour
  • salt and pepper to taste
  • 2 TBS fresh thyme + more for serving
  • 2 TBS balsamic vinegar
  • 1 cube vegetable bouillon concentrate
  • 1 1/2 cup vegetable broth
  • 1/2 cup greek yogurt
  • 1 TBS Worcestershire
  • reserved pasta water
  • to serve: shaved parmesan crusty bread


  • Bring a large pot of salted water to a boil. Cook noodles al dente according to package directions. (drop pasta once mushrooms have finished cooking)
  • Melt butter in a large skillet over medium heat. Once hot add the mushrooms and let cook without stirring 5 minutes. Season with salt and pepper, and thyme and continue to cook stirring occasionally until golden. Another 5 minutes. Add the shallots and garlic and cook an additional minute. Remove some of the mushrooms and set aside. Sprinkle the flour overtop the mushrooms to create a roux and stir until all the flour has combined. Add the bouillon and slowly pour in the broth. Bring the sauce to a low boil and reduce to simmer. Stir in the yogurt and Worcestershire sauce. Continue to stir until the sauce thickens.
  • Add the noodles directly from the boiling water into the pot. Add a bit of pasta water to help loosen the sauce and stir everything together. Top with the reserved mushrooms, parmesan, fresh thyme and extra salt and pepper.
  • Divide the noodles and serve with crusty bread.