Save to Pinterest The smell of butter browning mushrooms on a rainy Tuesday evening is what convinced me this dish deserved to be a weeknight staple. I had thrown it together after finding a forgotten bag of mixed mushrooms in the fridge, and the miso paste I'd bought for another recipe months ago. What came out of that skillet was so rich and satisfying that my partner asked if I'd ordered takeout. I hadn't, and that felt like a small victory.
I made this for a friend who swore she didn't like mushrooms. She finished her bowl and then scraped the skillet clean with a piece of bread. Sometimes a creamy sauce and the right balance of umami can change a person's mind about an ingredient they thought they hated. That night, we sat on the couch with seconds, talking about nothing important, and the comfort of the meal made everything feel easier.
Ingredients
- Fettuccine or wide egg noodles: Wide noodles hold the creamy sauce better than thin pasta, and egg noodles add a slight richness that feels traditional.
- Mixed mushrooms: Using a variety like cremini, shiitake, and button creates layers of flavor and texture that a single type can't achieve.
- Yellow onion: Finely chopped onion melts into the sauce and adds a gentle sweetness that balances the earthy mushrooms.
- Garlic: Two cloves minced fine release their sharpness quickly and mellow into the sauce as it simmers.
- Olive oil and unsalted butter: The combination prevents burning while adding a nutty richness that olive oil alone can't provide.
- White miso paste: This is the magic ingredient that adds a savory, slightly fermented depth without making the dish taste overly Asian.
- Soy sauce: Just a tablespoon amplifies the umami and ties the miso into the rest of the sauce.
- Dijon mustard: A teaspoon brings a subtle tang and helps emulsify the creamy sauce.
- Vegetable broth: It loosens the sauce and adds body without overpowering the mushroom flavor.
- Sour cream or creme fraiche: The tangy creaminess is what makes this stroganoff, and creme fraiche won't curdle as easily if you accidentally let it get too hot.
- Smoked paprika: A teaspoon adds a whisper of smokiness that makes the dish feel more complex than it actually is.
- Black pepper: Freshly ground pepper adds a gentle heat that wakes up the richness.
- Fresh parsley: Chopped parsley at the end cuts through the cream and adds a bright pop of color.
Instructions
- Boil the pasta:
- Cook the fettuccine in a large pot of salted boiling water until it's al dente, then drain it and save half a cup of that starchy pasta water. That water will be your secret weapon for a silky sauce later.
- Saute the aromatics:
- Heat the olive oil and butter in a large skillet over medium high heat, then add the chopped onion and cook for three to four minutes until it turns translucent and soft. The butter will start to smell nutty and wonderful.
- Brown the mushrooms:
- Toss in the garlic for one minute until fragrant, then add all the sliced mushrooms and let them cook for seven to eight minutes, stirring occasionally. They'll release their liquid, then start to brown and caramelize at the edges.
- Build the umami base:
- Lower the heat to medium and stir in the miso paste, soy sauce, and Dijon mustard, making sure everything coats the mushrooms evenly. The miso will melt into the mushrooms and create a deeply savory base.
- Deglaze and simmer:
- Pour in the vegetable broth and smoked paprika, then scrape up all those browned bits stuck to the bottom of the skillet. Let it simmer for two to three minutes to concentrate the flavors.
- Finish with cream:
- Reduce the heat to low and gently stir in the sour cream until the sauce is smooth and creamy. Don't let it boil or the cream might break and look grainy instead of luscious.
- Combine and serve:
- Toss the cooked pasta into the skillet, adding splashes of the reserved pasta water until the sauce clings to every noodle. Season with black pepper and salt, then serve immediately with fresh parsley and extra pepper on top.
Save to Pinterest One evening, I served this to my mother who grew up eating traditional beef stroganoff. She was skeptical about a vegetarian version, but after the first bite she went quiet in that way people do when they're truly enjoying their food. She asked for the recipe before she left, and now she makes it for her book club. Food has a way of becoming a bridge like that, between generations and expectations.
How to Choose Your Mushrooms
The beauty of this dish is that it works with whatever mushrooms you can find or afford. Cremini mushrooms are my everyday choice because they're reliably earthy and hold up well to cooking. Shiitake add a meatier texture and a slightly woodsy flavor that makes the dish feel more special. Button mushrooms are mild and absorb the sauce beautifully, and if you can find oyster or porcini, they'll bring an extra layer of umami that feels almost luxurious. I usually grab a mix from the store and slice them all to roughly the same thickness so they cook evenly.
Making It Your Own
This recipe is forgiving and welcomes small changes based on what you have or what you're craving. A splash of white wine added with the broth makes the sauce taste more elegant and restaurant like. If you want it vegan, swap in plant based butter and sour cream and the dish still delivers that creamy comfort. I've stirred in a handful of spinach at the end when I wanted something green, and I've topped it with crispy fried onions when I needed a little crunch. The recipe holds its shape no matter how you tweak it.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and I've found they taste even richer the next day after the flavors have had time to meld. When reheating, add a splash of vegetable broth or water to loosen the sauce because it will thicken as it sits. Warm it gently on the stove over low heat, stirring frequently, or microwave it in short bursts to avoid overcooking the pasta.
- Store in an airtight container in the fridge for up to three days.
- Reheat gently with a splash of broth or water to restore the creamy texture.
- Freezing isn't ideal because the sour cream can separate, but if you must, reheat slowly and stir well.
Save to Pinterest This stroganoff has become my answer to cold evenings and long days when I need something that feels like a hug in a bowl. It's the kind of dish that makes your kitchen smell like home and fills you up in all the right ways.
Recipe FAQs
- → Can I use different types of mushrooms?
Yes, you can use any combination of mushrooms you prefer. Cremini, shiitake, button, porcini, or oyster mushrooms all work beautifully and each adds its own unique flavor profile to the dish.
- → How do I make this vegan?
Simply substitute plant-based butter and dairy-free sour cream for the traditional dairy ingredients. The rest of the ingredients are already plant-based, making this an easy conversion.
- → What can I serve with this stroganoff?
This pairs wonderfully with a crisp green salad, roasted vegetables, or crusty bread. For beverages, a crisp white wine like Sauvignon Blanc complements the creamy, umami-rich flavors perfectly.
- → Can I make this gluten-free?
Absolutely. Use gluten-free pasta and replace soy sauce with tamari, which is naturally gluten-free. Be sure to check all product labels to ensure they meet your dietary requirements.
- → How do I prevent the sauce from curdling?
The key is to reduce the heat to low before adding the sour cream and avoid bringing the sauce to a boil afterwards. Gentle heating ensures a smooth, creamy consistency without separation.
- → Can I add wine to this dish?
Yes, adding a splash of white wine along with the vegetable broth creates deeper, more complex flavors. Let it simmer for a minute to cook off the alcohol before adding the cream.