Creamy Mushroom Stroganoff (Printable)

Rich vegetarian pasta with mushrooms, miso, and creamy sauce for ultimate comfort in just 40 minutes.

# What you need:

→ 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 tbsp olive oil
07 - 1 tbsp unsalted butter

→ Sauce

08 - 1 tbsp white miso paste
09 - 1 tbsp soy sauce
10 - 1 tsp Dijon mustard
11 - 2/3 cup vegetable broth
12 - 3/4 cup plus 2 tbsp sour cream or crème fraîche
13 - 1 tsp smoked paprika
14 - 1/2 tsp black pepper
15 - Salt to taste

→ Garnish

16 - 2 tbsp fresh parsley, chopped
17 - Freshly ground black pepper for serving

# How to make it:

01 - Cook fettuccine 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 - 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 - Transfer to serving plates immediately, garnished with fresh parsley and extra black pepper.

# Helpful Hints:

01 -
  • It delivers restaurant-level umami depth using pantry staples you probably already have.
  • The miso and soy sauce create layers of flavor that make people assume you spent hours on it.
  • It comes together in under 45 minutes, perfect for nights when you want comfort without the commitment.
  • Mushrooms give it such a meaty richness that even skeptical carnivores ask for seconds.
02 -
  • Don't add the sour cream over high heat or it will curdle, always reduce to low first and stir gently.
  • Mushrooms need space to brown properly, if your skillet is crowded they'll steam instead and turn watery.
  • Reserve that pasta water, it's loaded with starch that helps the sauce become silky instead of greasy.
  • Miso paste can vary wildly in saltiness, so always taste before adding extra salt at the end.
03 -
  • Toast your smoked paprika in the dry skillet for 30 seconds before adding liquids, it intensifies the flavor dramatically.
  • Use full-fat sour cream, the low-fat versions don't have enough richness to carry the sauce properly.
  • If you want an extra layer of umami, add a teaspoon of tomato paste along with the miso.
  • Fresh parsley isn't optional, its brightness is what keeps this dish from feeling too heavy.
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