Creamy Mushroom Stroganoff (Printable Version)

A luxurious vegetarian pasta with mushrooms, miso, and velvety cream sauce delivering deep umami flavor in just 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 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 to serve

# Step-by-Step Guide:

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.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen, but it comes together in less than 45 minutes on a weeknight.
  • The miso and soy sauce create a savory depth that makes you forget there is no meat involved.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can customize the mushroom mix based on what you find at the market or have lingering in your fridge.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce emulsify and stick to the noodles instead of pooling at the bottom.
  • Let the mushrooms brown without stirring them constantly, patience here rewards you with deeper flavor and better texture.
  • Add the sour cream on low heat and resist the urge to boil it, high heat will cause it to curdle and ruin the silky texture.
  • Taste before adding extra salt because the miso and soy sauce already bring plenty of saltiness to the dish.
03 -
  • Clean mushrooms with a damp cloth instead of rinsing them under water, they absorb moisture and will not brown as well if they are wet.
  • If your sauce feels too thick, add pasta water a tablespoon at a time rather than more broth, the starch helps it cling better.
  • Leftovers reheat gently on the stovetop with a splash of broth or water, microwaving can make the cream separate.
  • For an extra layer of flavor, toast the smoked paprika in the skillet for a few seconds before adding the broth.
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