Creamy Mushroom Stroganoff (Printable Version)

Rich vegetarian stroganoff with mixed mushrooms, miso, and creamy sauce. Comforting and umami-packed 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 to serve

# Directions:

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 - Heat olive oil and butter in a large skillet over medium-high heat. Add onions and sauté for 3 to 4 minutes until translucent.
03 - Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 7 to 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 to 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 - Transfer to serving dishes immediately, garnished with fresh parsley and extra black pepper.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but only takes 40 minutes start to finish.
  • The miso and soy sauce add a savory depth that makes even button mushrooms taste gourmet.
  • It's endlessly adaptable, whether you need it dairy free or want to sneak in extra vegetables.
  • Leftovers somehow taste even better the next day when the flavors have melted together.
02 -
  • Don't let the sauce boil once the sour cream goes in or it will break and turn grainy instead of silky.
  • Mushrooms need space to brown, so if your skillet is crowded, cook them in two batches for better texture.
  • The miso can be salty depending on the brand, so always taste before adding extra salt at the end.
03 -
  • Use a mix of at least two mushroom varieties for a more interesting texture and deeper flavor in every bite.
  • Reserve more pasta water than you think you need, it's the easiest way to fix a sauce that's too thick or starting to break.
  • Let the mushrooms brown undisturbed for the first few minutes, stirring too early releases their water and they'll steam instead of caramelize.
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