Creamy Mushroom Stroganoff (Printable)

Rich vegetarian pasta with mushrooms, miso, and creamy sauce for an umami-packed comfort meal in 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 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 and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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 browned and have released their moisture.
04 - Reduce heat to medium. Stir in white miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms thoroughly.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet. Simmer for 2 to 3 minutes to develop flavor.
06 - Reduce heat to low. Add sour cream and stir gently until the sauce is smooth and creamy. Do not allow the sauce to boil.
07 - Toss the cooked pasta into the skillet, adding reserved pasta water as needed to achieve a silky sauce consistency. Season with black pepper and salt to taste.
08 - Transfer to serving plates immediately and garnish with fresh parsley and freshly ground black pepper.

# Expert Advice:

01 -
  • It delivers restaurant-quality comfort food in under an hour with ingredients you probably already have.
  • The miso and soy sauce create a depth of flavor that makes you forget there is no meat involved.
  • It is endlessly adaptable, so you can use whatever mushrooms or greens are hanging out in your fridge.
02 -
  • Do not boil the sauce after adding the sour cream or it will curdle and lose its silky texture.
  • Let the mushrooms brown properly without stirring them constantly, otherwise they will steam instead of caramelize.
  • Reserve that pasta water because its starch is the key to a sauce that clings instead of pooling at the bottom of the bowl.
03 -
  • Toast the miso paste in the pan for a few seconds before adding liquid to deepen its flavor even more.
  • Use creme fraiche instead of sour cream if you want a richer, slightly sweeter sauce that feels more luxurious.
  • Finish each bowl with a drizzle of good olive oil and a crack of black pepper for a restaurant-style touch.
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