Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mixed mushrooms, miso, and creamy sauce for ultimate comfort food satisfaction.

# 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 tbsp olive oil
07 - 1 tbsp unsalted butter

→ Sauce

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

→ Garnish

16 - 2 tbsp fresh parsley, chopped
17 - Freshly ground black pepper to serve

# How-To:

01 - Bring a large pot of salted water to boil. Add fettuccine or egg noodles and cook according to package instructions until al dente. Drain pasta and set aside, reserving 1/2 cup of pasta cooking water.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in sliced mushrooms and sauté for 7-8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
04 - Reduce heat to medium. Add white miso paste, soy sauce, and Dijon mustard to the mushroom mixture, stirring well to coat all ingredients evenly.
05 - Pour in vegetable broth and sprinkle smoked paprika over the mixture. Scrape up any browned bits from the skillet bottom and simmer for 2-3 minutes.
06 - Reduce heat to low. Add sour cream or crème fraîche and stir gently until the sauce achieves a smooth, creamy consistency. Do not allow the sauce to boil.
07 - Add cooked pasta to the skillet with the mushroom sauce. Toss to coat evenly, adding reserved pasta water as needed to achieve a silky consistency. Season with black pepper and additional salt to taste.
08 - Transfer to serving bowls immediately while hot. Garnish each portion with fresh parsley and a crack of freshly ground black pepper.

# Expert Advice:

01 -
  • It delivers restaurant-quality depth using pantry staples like miso and soy sauce you probably already have tucked away.
  • The sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You can have it on the table in under 45 minutes, even on nights when you're too tired to think.
  • It satisfies meat-eaters and vegetarians alike because the umami is that good.
02 -
  • Don't skip reserving the pasta water, it's the easiest way to adjust the sauce consistency without watering it down.
  • Let the mushrooms cook undisturbed for a minute or two at a time so they actually brown instead of steaming.
  • Add the sour cream off high heat or it can curdle and turn grainy, which ruins the silky texture.
  • Taste before serving because miso and soy sauce vary in saltiness, and you might need less salt than you think.
03 -
  • Use a mix of mushroom types for complexity, and don't crowd the pan or they'll steam instead of caramelize.
  • Miso paste is the magic ingredient here, it adds umami depth that most people can't quite identify but everyone loves.
  • Always taste your sauce before adding salt because the miso and soy sauce can be salty enough on their own.
  • Finish with a drizzle of good olive oil and extra parsley right before serving for a pop of freshness.
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