Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

12 oz (340 g) wide egg-free noodles or fettuccine
1 lb (450 g) oyster mushrooms, torn into strips
3 tbsp vegan butter, divided
1 tbsp olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups (360 ml) vegetable broth
1 cup (240 ml) unsweetened plant cream (oat, soy, or cashew cream)
1 tbsp soy sauce or tamari
2 tsp Dijon mustard
1 tsp smoked or sweet paprika
2–3 tbsp fresh dill, chopped (plus extra for garnish)
1–2 tsp lemon juice
Salt and black pepper, to taste

Do This

1. Boil a large pot of salted water and cook noodles until just al dente. Reserve 1/2 cup pasta water, drain, and set aside.
2. In a large skillet, heat 2 tbsp vegan butter and olive oil over medium-high. Sear torn oyster mushrooms with a pinch of salt until deeply golden and crisp at the edges. Transfer to a plate.
3. In the same pan, add remaining 1 tbsp vegan butter and sliced onion. Cook over medium until soft and lightly caramelized, then add garlic and cook 30–60 seconds.
4. Sprinkle flour over onions and stir 1 minute. Whisk in vegetable broth gradually to avoid lumps, scraping up browned bits from the pan.
5. Stir in plant cream, soy sauce, Dijon, paprika, salt, and pepper. Simmer 3–5 minutes until thick, silky, and glossy.
6. Return mushrooms to the pan along with chopped dill and lemon juice. Adjust seasoning.
7. Toss noodles in the sauce, adding a splash of reserved pasta water if needed. Serve hot, topped with extra dill and black pepper.

Why You’ll Love This Recipe

All the cozy, creamy comfort of classic stroganoff, made completely vegan.
Oyster mushrooms bring a meaty, “buttery” bite that soaks up the silky dill cream sauce.
Uses simple, easy-to-find ingredients and comes together in about 40 minutes.
Perfect over noodles for a hearty weeknight dinner or a special-occasion main.

Grocery List

Produce: Oyster mushrooms, yellow onion, garlic, fresh dill, lemon.
Dairy (all non-dairy substitutes): Vegan butter, unsweetened plant cream (oat, soy, cashew cream, or other barista/cooking cream), optional vegan sour cream.
Pantry: Wide egg-free noodles or fettuccine, olive oil, vegetable broth, all-purpose flour, soy sauce or tamari, Dijon mustard, smoked or sweet paprika, salt, black pepper, optional dry white wine, optional nutritional yeast or white miso.

Full Ingredients

For the Noodles

12 oz (340 g) wide egg-free noodles, fettuccine, or tagliatelle
1 tbsp fine sea salt (for salting the pasta water)

For the Buttery Oyster Mushrooms

1 lb (450 g) oyster mushrooms, torn into bite-sized strips along the grain
2 tbsp vegan butter
1 tbsp olive oil
1/2 tsp fine sea salt (plus more to taste)
Freshly ground black pepper, to taste

For the Onion-Dill Cream Sauce

1 tbsp vegan butter
1 large yellow onion (about 8 oz / 225 g), cut in half then thinly sliced
3 cloves garlic, minced or very finely chopped
2 tbsp all-purpose flour
1 1/2 cups (360 ml) vegetable broth
1 cup (240 ml) unsweetened plant cream (oat, soy, cashew cream, or other neutral vegan cream)
1 tbsp soy sauce or tamari
2 tsp Dijon mustard
1 tsp smoked paprika (or sweet paprika if you prefer milder flavor)
1/4 tsp ground nutmeg (optional but lovely)
2 tbsp fresh dill, finely chopped (plus more to taste)
1–2 tsp freshly squeezed lemon juice, to brighten
1/4 cup (60 ml) dry white wine, for deglazing (optional)
1 tbsp white or yellow miso paste or 2 tbsp nutritional yeast, for extra savoriness (optional but recommended)
Salt and freshly ground black pepper, to taste

For Serving (Optional)

Extra chopped fresh dill
Freshly ground black pepper
Vegan sour cream or thick vegan yogurt, for dolloping

Step-by-Step Instructions

Step 1: Prep Your Ingredients and Start the Noodles

Begin by bringing a large pot of water to a boil. Add 1 tablespoon of fine sea salt; it should taste pleasantly salty, like the sea. While the water heats, tear the oyster mushrooms into long, narrow strips along their natural fibers. Slice the onion, mince the garlic, chop the dill, and measure the rest of your ingredients so they are ready to go.

Once the water is boiling, add the noodles and cook according to package directions until just al dente. Before draining, ladle out about 1/2 cup (120 ml) of the starchy pasta water and set it aside. Drain the noodles and toss them with a tiny drizzle of olive oil to prevent sticking, then keep them covered and warm.

Step 2: Sear the Buttery Oyster Mushrooms

While the noodles cook, heat a large wide skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tablespoons vegan butter and 1 tablespoon olive oil. When the fat is hot and shimmering, add the torn oyster mushrooms in a single layer. Avoid overcrowding; if your pan is small, cook them in two batches.

Sprinkle with about 1/2 teaspoon salt and a few grinds of black pepper. Let the mushrooms sear undisturbed for 3–4 minutes until the bottoms are deeply golden and a little crisp. Stir or flip and continue cooking for another 3–4 minutes until they are well browned and smell rich and buttery. Transfer the mushrooms to a plate and set aside, leaving as much of the flavorful fat in the pan as possible.

Step 3: Soften the Onions and Garlic

Reduce the heat to medium. Add the remaining 1 tablespoon vegan butter to the same skillet. Once melted, add the sliced onion and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until the onions are soft, lightly caramelized at the edges, and translucent. If the pan looks dry at any point, you can add a splash of water or broth to loosen the browned bits.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Take care not to brown the garlic, as it can turn bitter. If using white wine, pour it in now, scraping the bottom of the pan to dissolve any browned bits stuck to the surface. Let the wine simmer for 1–2 minutes to reduce slightly and cook off the alcohol.

Step 4: Make the Roux and Build the Base of the Sauce

Sprinkle the 2 tablespoons of all-purpose flour evenly over the onions. Stir continuously for about 1 minute to coat the onions and cook off the raw flour taste. The mixture will look pasty and thick.

Slowly pour in the vegetable broth, about 1/4 cup at a time, whisking or stirring vigorously after each addition to avoid lumps. Continue adding broth and stirring until you have a smooth, slightly thickened onion gravy. This should take 3–4 minutes as it comes up to a gentle simmer.

Step 5: Turn It into a Silky Plant-Cream Sauce

Lower the heat to medium-low. Stir in the plant cream, soy sauce or tamari, Dijon mustard, smoked paprika, and nutmeg if using. Add the miso paste or nutritional yeast now if you are including it, stirring until it dissolves fully into the sauce.

Let the sauce simmer gently for 3–5 minutes, stirring frequently, until it becomes glossy, thick, and coats the back of a spoon. If it becomes too thick, add a splash more broth or a bit of the reserved pasta water. Taste and season with salt and plenty of black pepper. The flavor should be savory, creamy, and slightly tangy from the mustard.

Step 6: Add Mushrooms, Dill, and Brightness

Return the seared oyster mushrooms and any accumulated juices to the skillet. Gently fold them into the sauce so they are well coated. Stir in 2 tablespoons of chopped fresh dill.

Add 1 teaspoon of lemon juice, taste, and add up to another teaspoon if you like a brighter, fresher finish. Adjust the seasoning again with salt and black pepper as needed. Let everything simmer together for 2–3 minutes so the flavors meld and the mushrooms soak up the sauce.

Step 7: Toss with Noodles and Serve

Add the cooked noodles directly to the skillet with the sauce and mushrooms. Using tongs, toss gently until every strand is coated in the creamy dill sauce. If the mixture seems too thick or tight, add a splash or two of the reserved pasta water and toss again until it is loose and silky.

Serve immediately in warm bowls, making sure each portion gets plenty of mushrooms and sauce. Garnish with extra chopped dill, a generous grind of black pepper, and a dollop of vegan sour cream if you like an ultra-creamy finish. Enjoy while hot and saucy.

Pro Tips

Do not crowd the mushrooms. For deep browning and a “buttery” sear, give the oyster mushrooms space in the pan. Cook in batches if needed.
Use unsweetened plant cream. Choose a neutral, unsweetened oat, soy, or cashew cream so the sauce tastes savory, not sweet.
Reserve pasta water. The starchy water is your best tool for loosening the sauce to a perfectly silky, clinging consistency.
Season in layers. Salt the pasta water, season the mushrooms, then taste and adjust the sauce at the end so every component has flavor.
Do not overcook the noodles. Slightly undercooked (al dente) noodles hold their shape and finish cooking in the sauce without turning mushy.

Variations

Gluten-free version: Use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free all-purpose blend or 1 tablespoon cornstarch (whisked into cold broth before adding).
Extra protein stroganoff: Add pan-seared tofu cubes or tempeh along with the mushrooms, or stir in a can of rinsed lentils for a heartier dish.
Earthier mushroom mix: Combine oyster mushrooms with cremini, shiitake, or portobello for more depth of flavor and texture contrast.

Storage & Make-Ahead

This stroganoff is best enjoyed fresh, but leftovers do keep well. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or plant milk to a skillet, then gently warm the stroganoff over low to medium heat, stirring frequently until hot and creamy again. You can also reheat in the microwave in short bursts, stirring and adding a bit of liquid if it seems dry.

For make-ahead prep, you can sear the mushrooms and cook the onions and garlic up to 1 day in advance. Store them separately in the fridge, then build the sauce and cook the noodles just before serving. Fully cooked pasta tends to soften on storage, so if you need to cook it ahead, undercook the noodles by 1–2 minutes and toss generously in oil before refrigerating.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 560 calories, 16 g protein, 75 g carbohydrates, 22 g fat, 6 g fiber, 1000 mg sodium. Actual values will vary based on specific brands of noodles, vegan butter, and plant cream used, as well as how much salt you add.

Creamy Vegan Mushroom Stroganoff with Dill over Noodles