Creamy Mushroom Stroganoff (Printable)

Rich vegetarian pasta with mushrooms, miso, and creamy sauce for ultimate comfort and umami flavor.

# 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

# Directions:

01 - Bring a large pot of salted water to boil. Add fettuccine and cook according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. Set aside.
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.
03 - Add minced garlic and cook for 1 minute, then stir in sliced mushrooms. Sauté for 7-8 minutes, stirring occasionally, until mushrooms are 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 sprinkle smoked paprika over the mixture. Scrape up any browned bits from the bottom of 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 allow the mixture to boil.
07 - Toss the cooked pasta into the skillet with the mushroom sauce, adding reserved pasta water as needed to achieve a silky consistency. Season with black pepper and salt to taste.
08 - Transfer to serving dishes immediately. Garnish with fresh parsley and additional freshly ground black pepper.

# Expert Suggestions:

01 -
  • It delivers restaurant-level umami depth using pantry staples you probably already own.
  • The sauce comes together in one skillet, so cleanup is minimal and the flavors stay concentrated.
  • Its endlessly adaptable to whatever mushrooms or dairy alternatives you have on hand.
02 -
  • Dont skip reserving the pasta water, its starchy magic helps the sauce cling to the noodles instead of pooling at the bottom.
  • Add the sour cream off high heat or it will curdle and turn gritty, patience here makes all the difference.
  • Let the mushrooms brown undisturbed for a few minutes, constant stirring steams them instead of caramelizing them.
03 -
  • Use a mix of mushroom types for the most complex flavor, even adding dried porcini soaked in warm water takes it to another level.
  • Taste the sauce before adding salt, the miso and soy sauce are already quite salty and you might not need any extra.
  • If the sauce feels too thick, dont hesitate to add more pasta water a tablespoon at a time until it reaches that glossy, clingy consistency.
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