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Mushroom Stroganoff in a bowl with a spoon garnished with parsley.
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4.15 from 7 votes

Vegetarian Mushroom Stroganoff (GF & Easy)

This Mushroom Stroganoff is an easy weeknight dinner that is loaded with baby bella mushrooms in a thick creamy sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main
Cuisine: Gluten Free, vegetarian
Servings: 8
Calories: 251kcal
Author: Stephanie


  • 8 ounces gluten free pasta of choice
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 16 ounces baby bella mushrooms
  • ¼ tsp. thyme
  • 1 ½ cups veggie broth
  • 2 tbsp. cornstarch (non-gmo)
  • 2 tbsp. coconut aminos
  • ¼ cup white wine
  • 1 cup sour cream
  • salt & pepper to taste


  • Cook pasta of choice prior to starting per package directions.
  • Melt butter and olive oil over medium heat on stove top.
  • Add chopped onions and cook 3-4 minutes to translucent.
  • Stir in thyme and garlic. Then added sliced mushrooms.
  • Saute mushroom mixture approximately 7-8 minutes and then remove mushrooms from pan and set aside.
  • In separate bowl mix cornstarch with veggie broth and add to the pan along with coconut aminos and optional white wine.
  • Simmer about 1-2 minutes until the sauce starts to thicken stirring several times.
  • Add mushrooms back into the pan and season with salt & pepper.
  • Stir in sour cream and mix till thoroughly combined.
  • Serve sauce over pre-cooked pasta.


Calories can vary based on what type of pasta used.
I used chickpea penne pasta in this recipe.


Serving: 1serving | Calories: 251kcal