Vegetarian Mushroom Stroganoff Recipe
A quick 30-minute vegetarian mushroom stroganoff delivers a creamy, hearty, and richly flavored one-dish dinner.
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Instructions
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Start boiling water for pasta and cook according to package directions, reserving 1 cup of the cooking liquid.
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Meanwhile, in a large sauté pan, heat olive oil and butter on medium-high, then sauté onion with salt and pepper until translucent.
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Remove the onion from the pan. Add mushrooms and cook without stirring for 3-5 minutes until golden, then stir until softened and browned.
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Return the onion to the pan. Add garlic, thyme, flour, onion powder, and paprika; stir to coat and sauté for 3 minutes.
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Pour in white wine and deglaze the pan, scraping the bottom.
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Stir in vegetable bouillon, the reserved pasta water, Worcestershire sauce, and a bay leaf; cook for 5 minutes.
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Add heavy cream and stir; cook for 3 minutes until warmed through, then remove the bay leaf.
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Season with additional salt and pepper. Toss the sauce with the cooked pasta, and top with parsley and sour cream if desired.