Creamy Mushroom Stroganoff (Print)

Rich vegetarian stroganoff with mixed mushrooms, miso, and creamy sauce. Ready in 40 minutes for ultimate comfort.

# Components:

→ 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

# Method:

01 - Bring a large pot of salted water to boil. Add fettuccine or egg noodles and cook according to package directions until al dente. Drain thoroughly and reserve 1/2 cup of 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 cook for 3 to 4 minutes, stirring occasionally, until translucent and fragrant.
03 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 7 to 8 minutes, stirring occasionally, until mushrooms are deeply browned and have released their natural moisture.
04 - Lower heat to medium. Add white miso paste, soy sauce, and Dijon mustard to the mushroom mixture. Stir thoroughly to coat all ingredients evenly with the umami-rich paste.
05 - Pour vegetable broth into the skillet and sprinkle smoked paprika over the mixture. Scrape up any browned bits from the skillet bottom with your spoon. Simmer gently for 2 to 3 minutes.
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 cream from separating.
07 - Toss the cooked pasta into the skillet with the mushroom sauce. Add reserved pasta water gradually, stirring until the sauce reaches a silky consistency. Season with black pepper and salt to taste.
08 - Transfer portions to serving bowls immediately. Garnish each serving with fresh chopped parsley and additional freshly ground black pepper.

# Expert Advice:

01 -
  • It feels indulgent and restaurant-quality, but comes together in under 40 minutes with minimal effort.
  • The umami depth from miso and mushrooms makes you feel like you're eating something far more sophisticated than the simple ingredients suggest.
  • Works beautifully for both weeknight dinners and impressing guests without revealing how effortless it actually is.
02 -
  • Never boil the sour cream or crème fraîche—it will separate into watery and greasy components, destroying the sauce texture you've worked to create.
  • The miso paste must be stirred in while the pan is hot enough to release its flavor, but not so hot it burns; medium heat is your sweet spot.
  • Always reserve pasta water before draining—that starchy liquid is what transforms a thick, clumpy sauce into something silky and restaurant-quality that clings to each strand.
03 -
  • For extra depth without extra ingredients, add a splash of dry white wine when you pour in the broth—it adds complexity that guests will feel without identifying.
  • Smoked paprika is non-negotiable; regular paprika lacks the subtle smokiness that makes this dish feel more sophisticated than its simplicity suggests.
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