Creamy Mushroom Stroganoff

The smell of browning mushrooms hits different on a rainy Tuesday. I was rummaging through the fridge, half a container of sour cream about to expire, a lonely knob of miso paste I bought for another recipe and never touched again. What started as fridge clean-out desperation turned into something I now crave at least twice a month. The sauce came together so fast I almost didn't trust it, but one taste and I knew this was going into permanent rotation.

I made this for my sister who swore she hated mushrooms. She scraped her plate clean, then asked if there was more in the pan. Sometimes the best victories in the kitchen are the quiet ones, watching someone change their mind one creamy, umami-packed bite at a time. Now she texts me every few weeks asking if I remember the mushroom thing, and I send her this recipe like it's some kind of family heirloom.

Ingredients

• Fettuccine or wide egg noodles (350 g): The wide surface area catches all that creamy sauce, though I've used penne in a pinch and no one complained.
• Mixed mushrooms (500 g): Cremini, shiitake, button, whatever looks good at the store, the variety gives you layers of flavor and texture you won't get from just one type.
• Yellow onion (1 medium): Finely chopped so it melts into the sauce and adds sweetness without chunks that some people pick out.
• Garlic (2 cloves): Minced fresh, not the jarred stuff, it makes a difference when you're building this much flavor in one pan.
• Olive oil (2 tbsp) and unsalted butter (1 tbsp): The combo gives you the best of both, olive oil for high heat and butter for that rich, silky finish.
• White miso paste (1 tbsp): This is the secret weapon, it brings umami depth that makes this vegetarian dish taste almost meaty.
• Soy sauce (1 tbsp): Adds saltiness and another layer of savory complexity that plays perfectly with the miso.
• Dijon mustard (1 tsp): Just enough tanginess to cut through the cream and keep the sauce from feeling heavy.
• Vegetable broth (150 ml): Loosens everything up and adds flavor, plus you'll scrape up all those browned bits from the pan.
• Sour cream or crème fraîche (200 ml): The backbone of the sauce, tangy and luscious, crème fraîche is a bit richer if you can find it.
• Smoked paprika (1 tsp): Adds a subtle smokiness that makes people think you did something fancy.
• Black pepper (1/2 tsp plus more for serving): Freshly ground is best, it adds a gentle heat that builds as you eat.
• Fresh parsley (2 tbsp): Chopped and sprinkled on top for a pop of color and freshness right before serving.

Instructions

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook your fettuccine until al dente, following the package timing. Before you drain it, scoop out half a cup of that starchy pasta water and set it aside, it's your secret tool for a silky sauce later.

Start the mushroom magic:

While the pasta bubbles away, heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Toss in the chopped onion and let it sizzle for 3 to 4 minutes, stirring occasionally until it turns translucent and soft.

Add garlic and mushrooms:

Stir in the minced garlic and cook for about a minute until it smells amazing, then add all your sliced mushrooms. Let them sauté for 7 to 8 minutes, resisting the urge to stir constantly, so they can brown and release their moisture.

Build the umami base:

Lower the heat to medium and stir in the miso paste, soy sauce, and Dijon mustard, mixing everything together so the mushrooms are coated in that savory, tangy goodness.

Deglaze and simmer:

Pour in the vegetable broth and sprinkle in the smoked paprika, then use your spoon to scrape up all those caramelized bits stuck to the bottom of the pan. Let it simmer gently for 2 to 3 minutes to concentrate the flavors.

Make it creamy:

Turn the heat down to low and add the sour cream, stirring gently until the sauce is smooth and velvety. Don't let it boil or the cream might split, just keep it warm and happy.

Bring it all together:

Add the drained pasta to the skillet and toss everything together, adding splashes of that reserved pasta water until the sauce clings to every strand. Season with black pepper and a pinch of salt if it needs it, taste as you go.

Serve it up:

Divide the stroganoff among bowls and top with chopped fresh parsley and extra black pepper. Serve immediately while it's hot and creamy.

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There's a moment right before you serve this when the pasta is glossy, the sauce is clinging, and the smell fills the whole kitchen. That's when I stop and take a breath, because it reminds me that good food doesn't have to be complicated. It just has to be made with a little attention and a lot of hunger.

Making It Your Own

I've made this vegan by swapping in plant-based butter and sour cream, and honestly it's just as creamy and satisfying. A splash of white wine added with the broth gives it a little extra elegance if you're trying to impress someone. If you can get your hands on porcini or oyster mushrooms, the flavor goes from great to unforgettable.

What to Serve It With

This is rich enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the creaminess perfectly. I've also served it with garlic bread for people who like to mop up every last bit of sauce. A crisp white wine like Sauvignon Blanc is ideal, but a cold beer works too if that's more your speed.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a few tablespoons of vegetable broth or water to bring the sauce back to life, and warm it gently over low heat. The pasta will soak up some of the sauce as it sits, so don't be shy with that extra liquid.

• If the sauce looks broken after reheating, whisk in a splash of cream or broth and it'll come back together.
• You can freeze portions for up to a month, though the texture of the sour cream may change slightly.
• Always taste and adjust the seasoning after reheating, flavors can mellow in the fridge.

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This dish has pulled me out of weeknight slumps more times than I can count. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use different types of mushrooms?

Yes, any combination of cremini, shiitake, button, porcini, or oyster mushrooms works beautifully. Mixing varieties adds more complex umami flavors and interesting textures to the dish.

→ How can I make this vegan?

Simply substitute plant-based butter and dairy-free sour cream or cashew cream for the traditional dairy ingredients. The miso and soy sauce already provide plenty of savory depth.

→ What pasta works best for stroganoff?

Wide egg noodles or fettuccine are ideal as their broad surface area holds the creamy sauce perfectly. Pappardelle or tagliatelle also work wonderfully for this dish.

→ Can I prepare this ahead of time?

The sauce can be made ahead and refrigerated for up to 2 days. Cook pasta fresh when serving and gently reheat the sauce, adding a splash of broth to restore creaminess.

→ Why add miso paste to stroganoff?

Miso paste adds incredible umami depth and a subtle tanginess that elevates the mushroom flavors. It creates a more complex, savory sauce than traditional stroganoff preparations.

→ What can I serve alongside this dish?

A crisp green salad, roasted vegetables, or garlic bread complement this stroganoff perfectly. Pair with a chilled Sauvignon Blanc or Pinot Grigio for an elegant meal.