Save to Pinterest The first bite of this stroganoff happened on a Wednesday night when I had four kinds of mushrooms in the fridge and no plan. I tossed them into a pan with some miso I'd been hoarding, and the smell that filled the kitchen made me stop stirring just to breathe it in. My neighbor knocked on the door asking what I was cooking, and I ended up making double the next night. It's become my go-to when I want something that feels indulgent but comes together faster than ordering takeout. The creaminess, the earthy mushrooms, the little tang from the miso, it all just works.
I made this for a friend who swore she didn't like mushrooms, and she went silent after the first forkful. She looked up, confused, and said it tasted like something her grandmother would have made on a cold evening in Prague. I hadn't told her it was vegetarian until she'd nearly finished her plate. Now she texts me every few weeks asking if I'm making the mushroom thing again.
Ingredients
- Fettuccine or wide egg noodles (350 g): Wide noodles are essential here because they catch the creamy sauce in their folds, and the slight chew of good pasta makes every bite satisfying.
- Mixed mushrooms (500 g): Using a mix of cremini, shiitake, and button mushrooms gives you layers of flavor, some earthy, some almost meaty, and they shrink down just enough to concentrate all that umami.
- Yellow onion (1 medium): Finely chopped onion melts into the background, adding sweetness that balances the tangy miso without ever announcing itself.
- Garlic (2 cloves): Minced garlic blooms in the butter and oil, filling your kitchen with that irresistible aroma that makes everyone wander in asking when dinner will be ready.
- Olive oil (2 tbsp) and unsalted butter (1 tbsp): This combination gives you the best of both worlds, the high heat tolerance of oil and the rich flavor of butter for browning.
- White miso paste (1 tbsp): This is the secret ingredient that makes people ask what you did differently, it adds a deep savory note that feels almost indescribable.
- Soy sauce (1 tbsp): A little soy sauce amplifies the earthiness of the mushrooms and ties the whole sauce together with a hint of saltiness.
- Dijon mustard (1 tsp): Just a teaspoon cuts through the richness and adds a subtle sharpness that keeps the dish from feeling heavy.
- Vegetable broth (150 ml): Good broth deglazes the pan and picks up all those browned bits, which is where half the flavor lives.
- Sour cream or creme fraiche (200 ml): This is what makes the sauce luscious and tangy, and creme fraiche is less likely to split if you're feeling nervous about the heat.
- Smoked paprika (1 tsp): It whispers a gentle smokiness into the background, like the memory of a campfire without overwhelming anything.
- Fresh parsley (2 tbsp): Chopped parsley on top adds a pop of color and a fresh brightness that balances all that creamy richness.
Instructions
- Boil the pasta:
- Cook your fettuccine in a big pot of well-salted water, tasting a strand a minute before the package says it's done to catch it at that perfect al dente bite. Reserve half a cup of the starchy pasta water before draining, it's your secret weapon for a silky sauce later.
- Start the aromatics:
- Heat the olive oil and butter together in your largest skillet over medium-high heat until the butter stops foaming, then add the onions and let them soften for 3 to 4 minutes, stirring occasionally. They should turn translucent and smell sweet, not brown.
- Add garlic and mushrooms:
- Toss in the minced garlic and stir for about a minute until it smells incredible, then add all the sliced mushrooms at once. Let them cook undisturbed for a couple of minutes before stirring, this helps them brown instead of steam, and keep cooking for 7 to 8 minutes total until they've released their liquid and turned golden.
- Build the umami base:
- Lower the heat to medium and stir in the miso paste, soy sauce, and Dijon mustard, mixing everything thoroughly so the mushrooms are coated in that savory mixture. It should smell almost meaty and incredibly rich.
- Deglaze and simmer:
- Pour in the vegetable broth and add the smoked paprika, scraping up all those beautiful browned bits stuck to the bottom of the pan with your spoon. Let it simmer gently for 2 to 3 minutes to concentrate the flavors.
- Finish with cream:
- Turn the heat down to low and stir in the sour cream slowly, watching as the sauce transforms into something creamy and glossy. Don't let it boil or the cream might break, just keep it at a gentle warmth.
- Toss and serve:
- Add the drained pasta directly to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats every strand perfectly. Season with black pepper and a pinch of salt if needed, then serve immediately with a generous sprinkle of fresh parsley and extra black pepper on top.
Save to Pinterest There was a night last winter when the power went out halfway through cooking this, and I finished it by candlelight, stirring the cream in by feel more than sight. When we finally sat down to eat, my partner said it tasted even better than usual, and I realized it was because I'd slowed down and paid attention to every little change in the pan. Sometimes the best meals happen when you stop rushing and just let the food tell you when it's ready.
Making It Your Own
This stroganoff is endlessly adaptable once you understand the basic structure. I've stirred in a splash of white wine with the broth when I'm feeling fancy, and the acidity cuts through the cream beautifully. If you want to go full vegan, swap the butter for plant-based and use cashew cream or coconut cream instead of sour cream, it's just as luscious. Sometimes I throw in a handful of spinach or kale at the end, letting it wilt into the sauce for a bit of green without changing the spirit of the dish.
Pairing and Serving
I almost always serve this with a crisp Sauvignon Blanc or a dry Riesling, something with enough acidity to balance the richness of the cream. A simple green salad dressed with lemon and olive oil on the side is all you need, maybe some crusty bread if you want to mop up the extra sauce. It's the kind of meal that feels complete on its own, but if you're feeding a crowd, roasted asparagus or garlicky green beans make perfect companions.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of vegetable broth or even a little milk to loosen everything back up, and warm it gently over low heat, stirring frequently. I've also frozen individual portions in airtight containers, and they reheat surprisingly well if you thaw them overnight in the fridge first.
- Reheat gently to prevent the cream from separating.
- Add extra liquid when reheating to restore the sauce's silky texture.
- Freeze portions flat in zip-top bags for easy stacking and faster thawing.
Save to Pinterest This dish has become my answer to the question of what to cook when I want to feel taken care of without spending hours in the kitchen. It's comforting, it's rich, and it reminds me that sometimes the simplest combinations, mushrooms, cream, pasta, a little umami, are all you need to make something that feels like a hug in a bowl.
Recipe FAQs
- → Can I use different types of mushrooms?
Yes, you can use any combination of mushrooms. Cremini, shiitake, button, porcini, or oyster mushrooms all work beautifully and add different depths of umami flavor.
- → How do I make this dish vegan?
Simply substitute plant-based butter and dairy-free sour cream for the traditional dairy ingredients. The miso and mushrooms provide plenty of savory depth.
- → What can I substitute for miso paste?
If miso isn't available, you can use additional soy sauce or a splash of Worcestershire sauce, though the unique umami depth of miso will be missed.
- → Can I make this gluten-free?
Absolutely. Use gluten-free pasta and replace soy sauce with tamari. Be sure to check all product labels to ensure they're certified gluten-free.
- → How do I prevent the sour cream from curdling?
Keep the heat on low when adding sour cream and avoid boiling the sauce. Gently stir until smooth and serve immediately for the best creamy texture.
- → What pasta shape works best?
Fettuccine or wide egg noodles are traditional for stroganoff as they hold the creamy sauce well, but pappardelle or even penne work nicely too.