Creamy Mushroom Stroganoff (Print Version)

Rich vegetarian pasta with mixed mushrooms, miso, and creamy sauce for comforting umami flavors in 40 minutes.

# What You 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 Steps:

01 - Bring a large pot of salted water to a boil. Add fettuccine or egg noodles and cook according to package directions until al dente. Drain well and reserve 1/2 cup pasta water for sauce adjustment.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute, then stir in sliced mushrooms. Sauté for 7 to 8 minutes, stirring occasionally, until mushrooms are golden brown and release their liquid.
04 - Reduce heat to medium. Add white miso paste, soy sauce, and Dijon mustard to the mushroom mixture, stirring well to coat all ingredients evenly.
05 - Pour in vegetable broth and smoked paprika, scraping the skillet bottom to incorporate browned bits. Simmer for 2 to 3 minutes.
06 - Reduce heat to low. Add sour cream or crème fraîche and stir gently until the sauce is smooth and homogeneous. Do not boil to prevent curdling.
07 - Add cooked pasta to the skillet and toss to coat thoroughly. Add reserved pasta water gradually as needed to achieve a silky sauce consistency. Season with black pepper and salt to taste.
08 - Transfer to serving plates immediately. Garnish with fresh parsley and additional freshly ground black pepper.

# Expert Hints:

01 -
  • It tastes like you spent hours on it but the whole thing is done in the time it takes to watch one episode of anything.
  • The miso adds this deep savory backbone that makes people ask what your secret ingredient is.
  • You can swap the mushrooms, the pasta shape, even make it vegan, and it still works every single time.
  • Leftovers reheat beautifully with just a splash of broth to bring the sauce back to life.
02 -
  • Do not skip reserving the pasta water, it's the only thing that will loosen the sauce without making it greasy or thin.
  • Let the mushrooms brown properly without constant stirring, that caramelization is where all the deep flavor lives.
  • Keep the heat low when you add the sour cream or it will curdle and turn grainy instead of silky.
03 -
  • Use a mix of mushroom types for the most complex flavor, even adding dried porcini soaked in warm water amps it up.
  • If you want it even richer, stir in a tablespoon of cream cheese along with the sour cream.
  • Toast some breadcrumbs in butter and sprinkle them on top for a crunchy contrast that's absolutely worth the extra step.
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