Creamy Mushroom Stroganoff (Printable Version)

Rich vegetarian pasta with mixed mushrooms, miso, and a luscious creamy sauce for ultimate comfort.

# 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 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

# How to Make It:

01 - Bring a large pot of salted water to boil and cook fettuccine or egg noodles according to package directions until al dente. Drain pasta, reserving 1/2 cup of the cooking liquid for later use.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add chopped onions and sauté for 3-4 minutes until translucent and fragrant.
03 - Add minced garlic and cook for 1 minute until aromatic. Stir in sliced mushrooms and sauté for 7-8 minutes, stirring occasionally, until mushrooms are deeply browned and have released their moisture.
04 - Reduce heat to medium. Stir in white miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms evenly with the seasonings.
05 - Pour in vegetable broth and sprinkle smoked paprika over the mixture. Scrape up any browned bits from the bottom of the skillet and simmer for 2-3 minutes to develop deeper flavors.
06 - Reduce heat to low. Add sour cream or crème fraîche and stir gently until the sauce becomes smooth and creamy. Avoid boiling to prevent the sauce from breaking.
07 - Toss the cooked pasta into the skillet with the mushroom sauce. Add reserved pasta water gradually until the sauce reaches a silky consistency. Season with black pepper and salt to taste.
08 - Transfer to serving plates immediately while hot. Garnish generously with fresh chopped parsley and additional cracked black pepper.

# Expert Advice:

01 -
  • It delivers serious comfort without meat, thanks to mushrooms that soak up every bit of umami from miso and soy.
  • The sauce comes together in one skillet, which means less cleanup and more time to enjoy the meal.
  • Its flexible enough to handle whatever mushrooms you find, and the creamy tang never gets old.
02 -
  • Do not let the sauce boil once youve added the sour cream, or it will break and turn grainy instead of velvety.
  • Brown your mushrooms properly by giving them space in the pan and not stirring too often, otherwise they steam instead of caramelize.
  • Reserve that pasta water before you drain, because its the easiest way to adjust the sauce without diluting the flavor.
03 -
  • Use a mix of mushroom varieties for depth, because each type brings its own texture and flavor to the party.
  • Taste your miso before adding it, since some brands are saltier than others, and adjust the soy sauce accordingly.
  • If your sauce feels too thick, thin it with pasta water instead of plain water, because the starch helps everything cling together.
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