Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mixed mushrooms, miso, and creamy sauce. Comfort food at its finest.

# 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to boil. Add pasta and cook 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 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 thoroughly.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet 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 boil.
07 - Toss the cooked pasta into the skillet, adding reserved pasta water as needed to achieve a silky sauce consistency. Season with black pepper and salt to taste.
08 - Transfer to serving plates immediately and garnish with fresh parsley and extra freshly ground black pepper.

# Expert Advice:

01 -
  • It delivers steakhouse richness without any meat, thanks to the miso and caramelized mushrooms working magic together.
  • You can have it on the table in under an hour, even on a weeknight when you're too tired to think.
  • The sauce clings to every strand of pasta like it was born to be there.
02 -
  • Do not skip reserving pasta water, I learned this the hard way when my sauce turned thick and clumpy instead of silky.
  • Let the mushrooms brown properly before stirring, if you fuss with them too much they'll steam instead of caramelize and you'll lose all that deep flavor.
  • Add the sour cream off high heat or it will curdle, low and slow is the only way to keep it creamy.
03 -
  • Use a mix of mushroom types for more interesting texture and flavor, monotony is the enemy of a great stroganoff.
  • Don't skimp on browning the mushrooms, that caramelization is where half the flavor lives.
  • If the sauce feels too thick, pasta water is always better than plain water because the starch helps it cling.
  • Taste before serving and don't be shy with the black pepper, it wakes everything up.
Go back