Pin it The smell of mushrooms browning in butter always pulls me back into the kitchen, no matter what else is happening. I was never much of a vegetarian cook until a friend showed up with a bag of mixed mushrooms and challenged me to make dinner without meat. What started as a casual weeknight experiment turned into this stroganoff, and I've been making it ever since. The miso was my own addition, a jar I had sitting in the fridge that I thought might deepen the flavor. It did more than that, it made the whole dish hum with umami.
I made this for a small dinner party once, and one guest scraped her plate clean before asking if it was vegan. It wasn't, but I realized how easy it would be to swap a few ingredients and make it plant based. That night, we sat around the table longer than usual, talking and laughing while the empty skillet sat between us. The stroganoff had done its job, it brought people together and made the evening feel easy.
Ingredients
- Fettuccine or wide egg noodles: The wide shape holds onto the creamy sauce beautifully, and egg noodles add a slight richness that complements the mushrooms.
- Mixed mushrooms: Using a variety like cremini, shiitake, and button gives you layers of texture and flavor, each one contributing something different to the dish.
- Yellow onion: Finely chopped onion melts into the base and adds sweetness that balances the tangy miso and sour cream.
- Garlic: Just two cloves, minced and cooked until fragrant, bring warmth and a bit of sharpness to the sauce.
- Olive oil and butter: The combination gives you the best of both worlds, flavor from the butter and a higher smoke point from the oil.
- White miso paste: This is the secret ingredient that makes the dish unforgettable, adding a savory, slightly fermented depth that mimics the richness of meat.
- Soy sauce: A tablespoon enhances the umami and ties the miso and mushrooms together in a way that feels almost magical.
- Dijon mustard: Just a teaspoon adds a subtle tang and helps emulsify the sauce so it clings to every strand of pasta.
- Vegetable broth: This loosens the sauce and picks up all the caramelized bits from the pan, bringing everything together.
- Sour cream or creme fraiche: The creaminess here is luscious and tangy, and creme fraiche will give you a slightly more refined finish if you have it on hand.
- Smoked paprika: A teaspoon adds a gentle smokiness that makes the whole dish feel a little more complex.
- Black pepper: Freshly ground pepper cuts through the richness and adds a bit of heat.
- Fresh parsley: Chopped parsley on top adds color and a fresh, herbal note that brightens each bite.
Instructions
- Boil the pasta:
- Cook your fettuccine in a large pot of salted boiling water until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water, it will help the sauce cling later.
- Saute the onions:
- Heat olive oil and butter in a large skillet over medium high heat, then add the chopped onions and cook for 3 to 4 minutes until they turn soft and translucent. The kitchen will start to smell sweet and inviting.
- Add garlic and mushrooms:
- Toss in the minced garlic and stir for about a minute, then add all the sliced mushrooms. Let them cook for 7 to 8 minutes, stirring occasionally, until they brown and release their moisture.
- Stir in the umami base:
- Lower the heat to medium and mix in the miso paste, soy sauce, and Dijon mustard, stirring well so the mushrooms are coated. The sauce will start to smell deeply savory.
- Deglaze with broth:
- Pour in the vegetable broth and sprinkle in the smoked paprika, then use your spoon to scrape up any browned bits stuck to the pan. Let it simmer for 2 to 3 minutes.
- Make it creamy:
- Reduce the heat to low and gently stir in the sour cream until the sauce is smooth and velvety. Do not let it boil or the cream may break.
- Toss with pasta:
- Add the cooked pasta to the skillet and toss everything together, adding reserved pasta water a little at a time until the sauce is silky. Season with black pepper and salt to taste.
- Serve and garnish:
- Plate the stroganoff immediately and top with chopped fresh parsley and a few grinds of black pepper. Serve it hot and watch it disappear.
Pin it One rainy evening, I made this stroganoff while my partner read aloud from a novel in the next room. The sound of sizzling mushrooms mixed with his voice, and I remember thinking how rare it is to feel that kind of quiet contentment. We ate dinner on the couch with bowls balanced on our laps, and the stroganoff tasted even better because of the moment. Sometimes a recipe becomes a memory not because of what you cook, but because of who you share it with.
Choosing Your Mushrooms
I used to just grab whatever mushrooms were on sale, but I learned that mixing varieties makes a real difference. Cremini mushrooms are earthy and mild, shiitake adds a meatier texture, and button mushrooms soak up the sauce beautifully. If you can find porcini or oyster mushrooms, they bring even more umami and a slightly woodsy flavor. The key is to slice them evenly so they cook at the same rate and brown instead of steam.
Making It Your Own
This recipe is forgiving and welcomes improvisation. I have added a splash of white wine with the broth for a sharper, more refined sauce, and it worked beautifully. You can also swap the sour cream for creme fraiche if you want something a bit richer, or use plant based versions for a vegan meal. I have even stirred in a handful of spinach at the end for extra greens. The dish adapts to what you have on hand, which is one of the reasons I keep coming back to it.
Serving and Storing
I like to serve this stroganoff straight from the skillet, family style, with extra parsley and pepper on the side. It pairs beautifully with a crisp white wine like Sauvignon Blanc, which cuts through the richness. Leftovers keep well in the fridge for up to three days, and I have found that reheating them gently on the stovetop with a splash of broth brings the sauce back to life. Sometimes I even prefer the leftovers, the flavors meld together overnight and taste even deeper the next day.
- Reheat gently over low heat to avoid breaking the cream.
- Add a little extra broth or pasta water if the sauce thickens too much in the fridge.
- Garnish with fresh herbs just before serving to keep them bright and vibrant.
Pin it This stroganoff has earned its place in my regular rotation, not because it is fancy, but because it is reliable and satisfying. I hope it brings you the same kind of comfort it has brought me, one creamy, umami rich bite at a time.
Recipe FAQ
- → Can I use different types of mushrooms?
Yes, you can use any combination of mushrooms including cremini, shiitake, button, porcini, or oyster mushrooms. Mixing varieties enhances the umami flavor and adds textural interest to the dish.
- → How do I make this vegan?
Substitute plant-based butter and dairy-free sour cream for the dairy ingredients. Use coconut cream or cashew cream as alternatives for a rich, creamy texture.
- → Can I make this gluten-free?
Use gluten-free pasta and replace soy sauce with tamari, which is naturally gluten-free. Always verify that your miso paste is also certified gluten-free.
- → What pasta works best for stroganoff?
Wide egg noodles or fettuccine work perfectly as they hold the creamy sauce well. Pappardelle or tagliatelle are also excellent choices for their broad surface area.
- → Can I prepare this dish ahead of time?
While best served fresh, you can prepare the mushroom sauce ahead and refrigerate for up to 2 days. Cook pasta fresh and gently reheat the sauce, adding pasta water to restore creaminess.
- → Why add miso paste to stroganoff?
Miso paste adds a deep, savory umami flavor that enhances the earthiness of the mushrooms and creates a more complex, satisfying sauce without overwhelming the dish.