Mushroom Vegetarian Stroganoff Recipe

This dish was one of those fortunate accidents that happened when I realized that I didn’t have ingredients for any full dinners, so it was either run to the store at the last minute or dig in the cupboards. I dug in the cupboards, and I was lucky to find a package of egg noodles, a can of cream of mushroom soup, and a bag of mixed dried mushrooms. The result was a happy discovery!

vegetarian mushroom stroganoff

In this dish, the strong flavor of abundant mushrooms is tempered by the creamy white sauce coating a profusion of egg noodles. This is an extremely simple recipe because it uses a pre-made soup base for the sauce. If you love mushrooms in a creamy sauce, this filling dish is for you!

Vegetarian Mushroom Stroganoff Recipe
serves two


  • 1 oz package unseasoned dried mushroom medley *
  • enough dried egg noodles for two people (about 4 servings)
  • 5 fresh crimini mushrooms (baby bella)
  • 1/2 sweet onion
  • 1 clove garlic
  • 2 Tablespoons olive oil
  • 1/2 cup marsalla wine
  • 1 can cream of roasted garlic and mushroom soup (condensed) **
  • 1 cup half and half
  • black pepper to taste

* I used one with porcini, shiitake, crimini, maitake, oyster, and chanterelle mushrooms

** Plain condensed cream of mushroom soup will work too, but if you use it make sure you use an extra garlic clove in this recipe to make up for the lack of garlic in the soup.

Preparation Instructions:

1). Start about three cups of water boiling.

2). Chop up the dried mushrooms and put them in a bowl. When the water has boiled, pour it over the mushrooms, stir, and let sit one hour, covered.

3). When the mushrooms are nearly done soaking, wash the fresh crimini mushrooms and chop them up.

4). Peel the onion, then mince it up. Peel the garlic, crush it with the flat of the knife, then mince it finely.

5). Strain the soaked mushrooms (keep the water to use for something else if you would like), then rinse them off.

6). Heat a frying pan to medium-high heat. On a different eye, start the pasta boiling.

7). Sautee the onions, garlic, and all of the mushrooms in 2 tbsp olive oil over medium-high heat until the onions are translucent.

8). Add the marsala and reduce heat to medium-low. Stir until the marsala has been absorbed.

9). Add the condensed soup and half and half. Stir, heating the mixture just until it is hot.

10). Drain the noodles and quickly mix together with the sauce. Serve immediately (this dish cools rather quickly). Enjoy!

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