Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mixed mushrooms, miso, and luscious creamy sauce for ultimate umami comfort.

# 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 for serving

# How To Make It:

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 to 4 minutes until translucent.
03 - Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 7 to 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 to 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.

# Expert Advice:

01 -
  • It delivers deep, savory umami without meat, thanks to the miso and mushrooms working together like old friends.
  • The sauce clings to every strand of pasta in that perfect, glossy way that makes you want to lick the plate.
  • You can have it on the table in under an hour, even on a weeknight when you are too tired to think.
  • It feels fancy enough for guests but forgiving enough that you will not stress over it.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling and prevents it from being greasy.
  • Let the mushrooms brown without stirring too often, patience here means deeper flavor and better texture.
  • Add the sour cream on low heat and never let it boil, or the sauce will curdle and turn grainy instead of creamy.
03 -
  • Taste your miso before adding it, some brands are saltier than others, and you might need to adjust the soy sauce accordingly.
  • Use the widest pan you have so the mushrooms can brown instead of steam, this is the key to deep, caramelized flavor.
  • If the sauce feels too thick, add pasta water one tablespoon at a time, it loosens everything without diluting the flavor.
Go Back