This Vegan Oyster Mushroom Stroganoff is the ultimate comfort food! Meaty mushrooms are simmered in a creamy sauce and spooned over pasta. It comes together in 30 minutes and can easily be made gluten-free. Trust me, you’re going to want to make this yummy recipe again and again!

Vegan oyster mushroom stroganoff on a plate.

This is a sponsored post by Tormek as part of our ongoing partnership. The opinions and text are all mine.

What is Vegan Oyster Mushroom Stroganoff?

Before we dive into the history of this delicious dish, let me proclaim that Vegan Oyster Mushroom Stroganoff is truly the ultimate comfort food! Meaty mushrooms are simmered in a rich and creamy sauce that is spooned over farfalle pasta. It’s deeply flavorful, deceptively easy, and hands down my favorite pasta recipe. I’m confident it will make your shortlist once you try it!

Stroganoff a quick history-

Traditional stroganoff is a Russian dish made from tender cuts of beef and a sour cream-based sauce. It is believed to be named after the aristocratic Stroganov family. It became wildly popular in the US in the mid-20th century, often served over wide egg noodles.

Bowls of oyster mushroom stroganoff on a table.

Why This Recipe Works

What I love most about mushroom stroganoff is that it tastes wow-worthy and decadent but is secretly easy to make. And… it involves pasta! Because who doesn’t love a meaty carb and cream fest? I’ve made it for many special occasions like catered weddings, banquets, and family gatherings. Here’s why you’ll love this recipe too:

Oyster mushrooms have a realistic meaty texture. Once shredded and cooked down, they give you a meaty experience similar to a tender cut of beef.

Vegan sour cream makes the sauce ultra-creamy. It works like magic, adding instant rich, and tangy flavor.

The sauce comes together in one pot. There’s no fussy multiple pots to stir on the stovetop. All the flavor is layered in one pot.

Customizable. If you like a mushroom mixture, go for it! The original recipe on the blog used cremini mushrooms which were budget-friendly and easy to find. Oyster mushrooms are super meaty, but I feel any tender edible variety would work.

This recipe is served over farfalle pasta but wide noodles, gluten-free pasta, mashed potatoes, and other grains such as polenta and rice would also be very tasty with the creamy sauce.

Incredibly delicious. It’s so deeply flavorful and comforting that even mushroom skeptics love it!

Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Here’s a look at what’s in this recipe plus some substitutions.

Oyster mushrooms- The star of the show and the perfect meaty texture for stroganoff. Budget-friendly and easy-to-find cremini mushrooms also work in this recipe. For mushroom enthusiasts, use a mixture of your favorites.

Onions and garlic- An essential base for layers of complex flavor.

Vegetable broth- Use the richest broth you can find. It will make for a deeply flavorful sauce.

All-purpose flour- A key ingredient for thickening the sauce. Use 1 to 1 gluten-free flour if needed.

Tamari- Think of this ingredient as soy sauce’s smoother cousin. It’s also happens to be gluten-free.

Dry white wine- Feel free to use a budget-friendly wine. And don’t worry, the alcohol will all cook out making this recipe family-friendly. If wine is off your list, use a tablespoon of white wine vinegar instead.

Nutritional yeast- The champion of adding cheesy umami to savory vegan recipes. Please don’t skip this ingredient!

Herbs & spices- I used dried thyme for simplicity. But, by all means, use fresh thyme leaves if you have them.

Smoked paprika adds subtle smoky notes, and of course, salt and ground black pepper brings it all together.

Vegan Worcestershire sauce- tastes very similar to traditional Worcestershire without the fishiness.

Vegan sour cream- A must for a thick and creamy sauce. This ingredient gives mushroom stroganoff it’s realistic flavor.

My favorite brand of vegan sour cream is Tofutti Dairy-Free Better Than Sour Cream. I love it for its gently flavor and realistic creamy texture.

Farfalle pasta- Farfalle literally translates to butterflies in Italian. The pasta’s distinctive bow-tie shape looks just like buttery fly wings and are brilliant at capturing thick sauce.

How to Make Oyster Mushroom Stroganoff (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. Prepare your mushrooms by brushing off any noticeable dirt or debris. Use your hands to tear the mushrooms into bite-sized shreds. You may need to trim off the tough tip of the stem with a knife.

2. Whisk the veggie broth, flour, and tamari in a measuring cup. Set aside.

Oyster mushrooms cooking on the stovetop.

3. Pour olive oil into a large skillet over medium-high heat. Tumble in the mushrooms and mix to coat them in the hot oil. Cook, stirring occasionally, until most of their liquid is released. Continue to cook until the mushrooms have shrunk to one third of their original size and have absorbed most of the liquid in the pan. About 7 minutes.

4. Add the onions and garlic. Sprinkle with salt. Stir until well combined. Cook until the onions are soft and translucent, about 7 more minutes. Add another tablespoon of olive oil if the mixture begins to stick to the bottom of the pan.

5. Deglaze the pan with white wine, scraping up any brown bits clinging to the bottom of the pan. Cook until it no longer smells like alcohol and the wine is reduced by half; 2-3 minutes.

6. Pour the veggie broth mixture over the mushrooms and onions. Bring to a gentle simmer and cook, stirring frequently, until you have a rich gravy; 2-3 minutes.

7. Turn the heat down to medium-low and mix in the nutritional yeast, thyme, smoked paprika, Worcestershire sauce, and ground black pepper.

8. Gently fold in the sour cream. It will transform into a thick and creamy sauce. Be careful not to let the sauce boil after adding the sour cream as it may “break” and curdle. Taste for seasoning, adding more salt and pepper to your liking.

9. Spoon over cooked farfalle pasta and garnish with (optional) fresh parsley. Enjoy!

How to Store and Reheat

Once cool, store the creamy mushroom sauce in an airtight container in the refrigerator for up to 4 days. Be sure to store the sauce and pasta separately. Cooked pasta will hold, in an airtight container, refrigerated, for up to a week.

I don’t recommend freezing the sauce which can lead to soggy mushrooms and grainy vegan sour cream.

Gently reheat on the stovetop over medium-low heat, stirring occasionally. Or, in the microwave at 30-60 second intervals, stirring in between.

The Tormek T-1 knife sharpener next to bowls of stroganoff.

How to Make This Recipe Gluten-Free

Good news my friends! Oyster mushroom stroganoff can easily be made gluten-free. The creamy sauce is so rich and flavorful that it pairs well with a loooong list of sides.

Gluten-free pasta- With all the fantastic gluten-free pasta varieties available today, this is the easiest way to make mushroom stroganoff gluten-free.

Mashed potatoes- We’re talking comfort food meet comfort food here folks! Make a well in the center of the mashed potatoes and spoon in a generous scoop of creamy sauce.

Brown rice or quinoa- Whole grains are very good at soaking up sauce, making each bite super flavorful.

Polenta- The mild, slightly sweet corn flavor pairs very well with savory mushrooms.

Toast- While a little untraditional, this combination is so yummy you will find yourself standing at the counter, happily munching away, and scooping up any fallen mushrooms with your fingers.

My little kitchen buddy I can't do without! The Tormek T-1 Knife Sharpener.

Helpful Tips

Do not wash your mushrooms. Mushrooms are porous and quickly soak up water, leaving you with sad soggy mushrooms.
Instead, gently wipe the mushrooms clean with a damp cloth or paper towel. A soft brush, like a pastry brush, is a great tool for getting into the nooks and crannies.
Combine the nutritional yeast, thyme, smoked paprika, and ground black pepper in a small bowl before getting started. Then the flavorings will be ready to add to your mushrooms sauce when you are, preventing over reducing.
Stir the vegetable broth mixture again before pouring it over the mushrooms and onions. Then you won’t have any little lumps of flour in your sauce.
Turn the heat way down before folding in the dairy-free sour cream. Sour cream can “break” or curdle at high temperatures. If this happens, turn the heat down to low and gently stir to incorporate the curdles back into the sauce.

More Comforting Vegan Mushroom Recipes

Enjoy Lion’s Mane Mushroom Steak when you’re short on time but really want to sink your teeth into dinner.
Rustic Vegan Mushroom Pot Pie can be served right in the cooking pan!
Stuffed Roasted Butternut Squash with Caramelized Onion and Mushrooms dress up humble winter squash.
Plus 2 yummy winter squash recipes!

I’m heading to jolly old England next week and hope to discover some classic vegan pub food where mushrooms make an appearance. Until then, stay cozy my friends, “mind the gap” and enjoy the slide into autumn! 🍂

X,o,

Vegan Oyster Mushroom Stroganoff

Table of Contents