Vegan Main Dishes/ Vegan Pasta and Noodles/ Vegan Recipes

Mixed Mushrooms Pasta Stroganoff

Vegan mixed mushrooms stroganoff

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
  • 1/2 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 1/4 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

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  • Reply
    Ann R
    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!

  • Reply
    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!

  • Reply
    November 10, 2012 at 10:42 am

    You mention “Earth Balance”… are you referring to soy milk, spread… other?

  • Reply
    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!

  • Reply
    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?

    • Reply
      June 10, 2017 at 4:09 pm

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

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