• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Mixed Mushrooms Pasta Stroganoff

    Published: Jun 5, 2012 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Mushroom lovers will revel in this earthy yet elegant vegan presentation of stroganoff, featuring a multitude of mushrooms in a creamy sauce, served over pasta. Consider looking for morels, which contribute a particularly "meaty" texture to the dish. Not that we want to imitate meat, but morels are delicious in their own right.

    Serves: 4 to 6

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 8 ounces cremini (baby bella) mushrooms, cleaned and sliced
    • 8 to 12 ounces other mushroom variety of your choice (shiitakes,
      morels, portobellas, etc.), cleaned and sliced
    • ½ cup dry white wine
    • 10 to 12 ounces spiral pasta or quinoa or spelt ribbon noodles
    • 1 tablespoon Earth Balance or other vegan buttery spread
    • 1 recipe homemade Vegan Sour Cream or store-bought, or Cashew Cream
    • Salt and freshly ground pepper to taste
    • Chopped fresh parsley for garnish

    Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.

    Clean the mushrooms and prepare as directed. Add to the skillet or stir-fry pan with the wine. Cover and simmer over low heat for 10 to 15 minutes, or until the mushrooms are tender, then remove from the heat. Stir in the sour cream, season to taste with salt and pepper and cover.

    Meanwhile, cook the noodles in plenty of rapidly simmering water until just tender, then drain, reserving ¼ cup of the cooking liquid.

    Transfer the noodles to a serving container. Stir in the Earth Balance and just enough of the reserved cooking liquid to moisten. Season to taste with a bit of salt, if you'd like.

    To serve, place a bed of pasta on each plate, then some of the mushroom mixture. Garnish each serving with a little parsley.

    Vegan mixed mushrooms stroganoff recipe

    • Here are more hearty vegan pasta recipes.
    • Find more of VegKitchen’s Vegan Dinner Recipes and Pasta Entrées.
    • Mushroom lovers, rejoice! Here are more mushroom recipes for you.

    More recipes you may enjoy

    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Vegan Vodka Pasta
    • Farro Bowl

    Reader Interactions

    Comments

    1. Ann R says

      September 20, 2012 at 8:11 pm

      This is amazing! I used no salt added vegetable broth because I didn't have any wine, added a little crushed red pepper seed and horseradish during the cooking process to make it just mildly spicy, and served it on a bed of fresh spinach. I also added some Quorn crumbles to my husband's portion (he's convinced it was beef stroganoff!)I will be making this often - it's a perfect meal for a "mixed" vegan/carnivore family!

    2. Nava says

      September 21, 2012 at 10:15 am

      So glad you and your enjoyed this, Ann. I like the idea of serving it on a bed of spinach -- I'll have to make it this way again soon!

    3. Noel says

      November 10, 2012 at 10:42 am

      You mention "Earth Balance"... are you referring to soy milk, spread... other?

    4. Nava says

      November 10, 2012 at 10:55 am

      Noel, good question, as Earth Balance does make a lot more products these days. I'm referring to the buttery spread, and updated the recipe to reflect that Thanks!

    5. Barry says

      June 10, 2017 at 12:54 pm

      1 recipe homemade Vegan Sour Cream or store-bought, or Cashew Cream

      I made cashew cream/milk with my nutribullet, but how much is required, 1/2 cup, 1 cup?

    6. Nava says

      June 10, 2017 at 4:09 pm

      Barry, use as much as you'd like to moisten the pasta — some people like it saucy!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media