Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mushrooms, miso, and a luscious creamy sauce in 40 minutes.

# What You 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

# How-To 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 Advice:

01 -
  • It delivers restaurant quality richness in under 40 minutes with ingredients you probably already have.
  • The miso adds a savory depth that makes even button mushrooms taste like something special.
  • Its endlessly adaptable, so you can make it vegan, gluten free, or fancy it up with wine and wild mushrooms.
02 -
  • Do not skip reserving the pasta water, its starch is what makes the sauce cling instead of puddle at the bottom of the bowl.
  • Keep the heat low when you add the sour cream or it will curdle and ruin the silky texture.
  • Let the mushrooms brown properly without stirring too much, that caramelization is where the deep flavor comes from.
03 -
  • Use a mix of mushroom varieties for the most interesting flavor and texture, don't settle for just one kind.
  • Taste the sauce before adding salt, the miso and soy sauce are already quite salty and you might not need any extra.
  • If the sauce feels too thick, keep adding pasta water a tablespoon at a time until it reaches that glossy, clingy consistency.
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