Creamy Mushroom Stroganoff (Printable Version)

Rich vegetarian stroganoff with mixed mushrooms, miso, and creamy sauce. Ready in 40 minutes.

# 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 for serving

# Directions:

01 - Cook pasta in a large pot of salted boiling water 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 onions and sauté for 3-4 minutes until translucent.
03 - Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 7-8 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.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet. Simmer for 2-3 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 for a silky sauce. Season with black pepper and salt to taste.
08 - Serve immediately, garnished with fresh parsley and extra black pepper.

# Expert Tips:

01 -
  • It tastes like a restaurant indulgence but comes together in under an hour on a weeknight.
  • The miso adds a savory depth that makes people ask what your secret ingredient is.
  • You can use whatever mushrooms are on sale and it still turns out deeply flavorful.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling to the noodles in a way that cream alone cannot.
  • Let the mushrooms brown undisturbed for a minute or two between stirs, that caramelization is where the deep flavor lives.
  • Add the sour cream on low heat and never let it boil, or it will separate and turn grainy instead of creamy.
  • Taste before adding salt because the miso and soy sauce are already salty and you might not need any extra.
03 -
  • Use a mix of at least two types of mushrooms for a more complex flavor and varied texture.
  • Don't crowd the skillet when browning the mushrooms, if needed, cook them in two batches so they caramelize instead of steam.
  • Taste the sauce before adding salt because the miso and soy sauce are already salty and it's easy to overdo it.
  • For a richer sauce, stir in an extra tablespoon of butter at the very end just before serving.
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