Creamy Mushroom Stroganoff (Printable Version)

Rich vegetarian stroganoff with mixed mushrooms, miso, and creamy sauce for ultimate comfort 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 for serving

# Directions:

01 - Bring a large pot of salted water to boil and cook fettuccine 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 chopped onions and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute, then stir in sliced mushrooms. Sauté for 7 to 8 minutes, stirring occasionally, until mushrooms are golden brown and have released their moisture.
04 - Lower heat to medium and stir in white miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms evenly.
05 - Pour in vegetable broth and sprinkle smoked paprika, scraping up any browned bits from the pan bottom. 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 allow the mixture to boil.
07 - Toss the cooked pasta into the skillet, adding reserved pasta water as needed to achieve a silky consistency. Season with black pepper and salt to taste.
08 - Serve immediately while hot, garnished with fresh chopped parsley and additional cracked black pepper.

# Expert Tips:

01 -
  • It tastes like slow-cooked luxury but comes together in under an hour on a weeknight.
  • The miso and soy sauce create an umami depth that makes even basic mushrooms taste gourmet.
  • It's the kind of dish that impresses guests but doesn't stress you out in the kitchen.
  • You can tweak it endlessly with whatever mushrooms or cream you have on hand.
02 -
  • Never add the sour cream while the pan is boiling, learned that the hard way when my sauce split into grainy clumps instead of staying smooth.
  • Browning the mushrooms properly is non-negotiable, if you skip this step the dish will taste flat and watery instead of rich and savory.
  • Reserve that pasta water before draining, it's the easiest way to rescue a sauce that's too thick without adding more cream.
03 -
  • Use a mix of at least two types of mushrooms for complexity, one variety alone can taste one-dimensional.
  • Taste the sauce before adding extra salt, the miso and soy sauce are already salty and it's easy to overdo it.
  • Don't skip the smoked paprika, it adds a subtle warmth that makes people ask what your secret ingredient is.
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