Creamy Mushroom Stroganoff (Printable)

Rich stroganoff with mixed mushrooms, miso, and creamy sauce. Vegetarian comfort food ready in 40 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or wide egg noodles
02 - Salt for boiling water

→ Mushrooms & Vegetables

03 - 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 tablespoon unsalted butter

→ Sauce

08 - 1 tablespoon white miso paste
09 - 1 tablespoon soy sauce
10 - 1 teaspoon Dijon mustard
11 - 2/3 cup vegetable broth
12 - 3/4 cup plus 2 tablespoons sour cream or crème fraîche
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon black pepper
15 - Salt to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Freshly ground black pepper for serving

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add onions and sauté for 3-4 minutes until translucent.
03 - Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 7-8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
04 - Lower heat to medium. Stir in miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet. Simmer for 2-3 minutes.
06 - Reduce heat to low. Add sour cream and stir gently until the sauce is smooth and creamy. Do not boil.
07 - Toss the cooked pasta into the skillet, adding reserved pasta water as needed for a silky sauce. Season with black pepper and salt to taste.
08 - Serve immediately, garnished with fresh parsley and extra black pepper.

# Expert Tips:

01 -
  • It delivers restaurant-level umami depth without meat, thanks to the miso and soy sauce working magic with the mushrooms.
  • The sauce clings to every strand of pasta in that perfect, luxurious way that makes you want to lick the plate.
  • You can have it on the table in 40 minutes, most of which is just letting things sizzle while you open a bottle of wine.
02 -
  • Don't skip browning the mushrooms properly, if you stir them too much they'll steam instead of caramelize and you'll lose that deep, roasted flavor.
  • Always add the sour cream on low heat and never let it boil, or it will curdle and turn grainy instead of staying smooth and velvety.
  • The reserved pasta water is not optional, its starch helps the sauce cling to the noodles in a way that plain water or broth never could.
03 -
  • Use the heaviest skillet you own, it distributes heat evenly and prevents hot spots that can scorch the cream.
  • Taste your miso before adding it, some brands are saltier than others, and you may need to adjust the soy sauce accordingly.
  • If you can find dried porcini mushrooms, rehydrate a handful and add them with the fresh ones for an almost wild, forest-floor intensity.
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