Creamy Mushroom Stroganoff

The sound of mushrooms sizzling in butter always pulls me back to that rainy Tuesday when I'd run out of nearly everything except a bag of mixed mushrooms and some leftover pasta. I wasn't planning anything fancy, just something warm to shake off the chill. What came together in that skillet surprised me so much I stood there with my wooden spoon mid-stir, tasting and retasting. It was creamy, deeply savory, and somehow tasted like I'd been cooking for hours instead of minutes.

I made this for my sister once after she'd had a long week, and she ate two bowls without saying a word until she was done. Then she looked up and asked if I'd been hiding this recipe from her on purpose. I laughed, but honestly, it felt good to know something this simple could feel like a gift. Now it's the dish I turn to when I want to feed someone without making a fuss about it.

Ingredients

• Fettuccine or wide egg noodles (350 g): The wide ribbons hold onto the creamy sauce beautifully, and I always cook them just shy of done since they'll finish in the skillet.
• Mixed mushrooms (500 g): Using a variety like cremini, shiitake, and button adds layers of flavor and texture, and don't slice them too thin or they'll disappear into mush.
• Yellow onion (1 medium): Finely chopped onion melts into the sauce and adds sweetness that balances the tangy miso.
• Garlic (2 cloves): Minced garlic brings warmth and sharpness, but add it after the onions so it doesn't burn.
• Olive oil (2 tbsp) and unsalted butter (1 tbsp): This combo gives you a rich base without making the dish feel greasy.
• White miso paste (1 tbsp): This is the secret ingredient that deepens the umami and adds a subtle tang you can't quite place.
• Soy sauce (1 tbsp): It amplifies the savoriness and ties all the flavors together.
• Dijon mustard (1 tsp): A tiny bit of sharpness and complexity that makes the sauce more interesting.
• Vegetable broth (150 ml): It loosens the sauce and adds body, and you can swap in white wine if you have it open.
• Sour cream or creme fraiche (200 ml): This is what makes the sauce luscious and velvety, and I prefer creme fraiche when I can find it.
• Smoked paprika (1 tsp): Adds a whisper of smokiness that makes the whole dish feel warmer.
• Black pepper and salt: Season generously at the end, tasting as you go.
• Fresh parsley (2 tbsp): A handful of chopped parsley brightens everything up and makes it look like you tried harder than you did.

Instructions

Boil the Pasta:

Cook your fettuccine in a big pot of salted water until it's al dente, then drain and save half a cup of that starchy water. It's your secret weapon for a silky sauce later.

Saute the Onions:

While the pasta bubbles away, heat olive oil and butter in a large skillet over medium-high heat, then add the chopped onion and let it soften for 3 to 4 minutes until it turns translucent and sweet.

Add Garlic and Mushrooms:

Toss in the garlic and stir for a minute until it smells amazing, then add all your sliced mushrooms and let them cook for 7 to 8 minutes, stirring now and then. They'll shrink, brown, and release their moisture, which is exactly what you want.

Stir in the Flavor Base:

Lower the heat to medium and mix in the miso paste, soy sauce, and Dijon mustard, stirring until the mushrooms are coated in that savory, slightly sticky mixture.

Deglaze with Broth:

Pour in the vegetable broth and smoked paprika, scraping up any browned bits stuck to the skillet because that's pure flavor. Let it simmer gently for 2 to 3 minutes.

Make It Creamy:

Turn the heat down to low and stir in the sour cream slowly, mixing until the sauce is smooth and dreamy. Don't let it boil or the cream might split.

Toss with Pasta:

Add the drained pasta to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce clings to every strand. Season with black pepper and salt, tasting until it's just right.

Serve Hot:

Plate it up right away, topped with fresh parsley and an extra grind of black pepper. It's best eaten immediately while the sauce is still glossy.

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There was an evening last autumn when I made this for a small dinner with friends, and someone said it tasted like a hug in a bowl. I'd never thought of it that way, but it stuck with me. Sometimes a dish becomes more than the sum of its parts, it becomes the feeling you want to create when people sit down at your table.

Choosing Your Mushrooms

I used to just grab whatever mushrooms looked freshest, but mixing varieties changed everything. Cremini add meatiness, shiitake bring depth, and button mushrooms stretch the budget without skimping on flavor. If you can find porcini or oyster mushrooms, they'll take the umami even higher. Just make sure they're dry when they hit the pan, or they'll steam instead of brown.

Making It Your Own

This recipe is forgiving and loves to be adapted. I've swapped sour cream for creme fraiche when I wanted something richer, and I've used tamari and gluten-free pasta when cooking for a friend with celiac disease. A splash of white wine in place of some broth adds a lovely acidity, and a pinch of red pepper flakes brings a gentle heat that plays nicely with the creaminess. It's one of those recipes that gets better the more you make it your own.

Storing and Reheating

Leftovers keep in an airtight container 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 broth or even a little milk to loosen things up, and warm it gently on the stove over low heat. I don't recommend freezing this one because the sour cream doesn't hold up well after thawing.

• Reheat on the stovetop with a bit of added liquid for the best texture.
• If the sauce looks separated, a quick stir over low heat usually brings it back together.
• Add a sprinkle of fresh parsley and black pepper after reheating to wake up the flavors.

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This stroganoff has become my go-to when I want comfort without the fuss, and I hope it finds a spot in your rotation too. There's something quietly satisfying about a dish that tastes this indulgent but comes together so easily.

Recipe FAQs

→ Can I use different types of mushrooms?

Yes, any combination works beautifully. Cremini, shiitake, button, porcini, or oyster mushrooms all bring unique flavors and textures to the stroganoff.

→ How do I make this vegan?

Simply substitute plant-based butter and dairy-free sour cream or cashew cream. The miso and soy sauce already provide plenty of umami depth.

→ Can I prepare this ahead of time?

The sauce can be made ahead and refrigerated for up to 2 days. Cook fresh pasta and gently reheat the sauce, adding pasta water to restore creaminess.

→ What pasta works best for stroganoff?

Wide egg noodles or fettuccine are traditional choices as their broad surface holds the creamy sauce well. Pappardelle or tagliatelle also work excellently.

→ Why add miso paste to stroganoff?

Miso adds incredible umami depth and complexity, enhancing the mushroom flavor while providing a subtle tangy note that balances the rich cream.

→ How can I make the sauce thicker?

Reduce the amount of vegetable broth slightly, or let the sauce simmer longer before adding sour cream. A cornstarch slurry can also thicken if needed.