Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mushrooms, miso, and creamy sauce in 40 minutes for ultimate comfort.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or wide egg noodles
02 - Salt for boiling water

→ Mushrooms and 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain the pasta and reserve 1/2 cup of the cooking water. Set aside.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 7 to 8 minutes, stirring occasionally, until mushrooms are deeply browned and have released their moisture.
04 - Lower heat to medium. Stir in white miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms evenly.
05 - Pour in vegetable broth and smoked paprika, using a wooden spoon to scrape up any caramelized 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. Avoid boiling to prevent the cream from separating.
07 - Add the cooked pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually as needed to achieve a silky sauce consistency. Season with black pepper and salt to taste.
08 - Transfer to serving bowls immediately. Garnish with fresh chopped parsley and a crack of freshly ground black pepper.

# Expert Suggestions:

01 -
  • It delivers restaurant-quality richness using everyday ingredients you probably already have
  • The miso and soy sauce create layers of umami that make you forget there is no meat
  • It comes together in under 40 minutes, perfect for weeknight indulgence without the stress
  • Leftovers taste even better the next day once the flavors have had time to meld
02 -
  • Do not let the sauce boil after adding sour cream or it will separate into an oily, grainy mess
  • Brown the mushrooms properly by resisting the urge to stir constantly, patience here means deeper flavor
  • Reserve that pasta water, its starchy magic is what makes the sauce silky instead of sticky
03 -
  • Toast the smoked paprika in the dry pan for 30 seconds before adding the broth, it blooms the spice and makes the flavor more pronounced
  • Use crème fraîche instead of sour cream if you want a richer, less tangy sauce that is less likely to curdle
  • Toss the hot pasta with a tiny bit of butter before adding it to the sauce, it keeps the noodles from sticking and adds extra gloss
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