Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mixed mushrooms, miso, and luscious creamy sauce over tender fettuccine pasta.

# 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:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain pasta and reserve 1/2 cup of cooking water. Set aside.
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 until fragrant. Stir in sliced mushrooms and sauté for 7 to 8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
04 - Reduce heat to medium. Add white miso paste, soy sauce, and Dijon mustard to the skillet. Mix thoroughly to coat all mushrooms evenly.
05 - Pour in vegetable broth and smoked paprika. Scrape up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
06 - Reduce heat to low. Add sour cream and stir gently until the sauce becomes smooth and creamy. Do not allow the mixture to boil.
07 - Add cooked pasta to the skillet with the mushroom sauce. Toss gently, adding reserved pasta water as needed to achieve a silky consistency. Season with black pepper and salt to taste.
08 - Transfer to serving bowls immediately. Garnish with fresh chopped parsley and freshly ground black pepper.

# Expert Hints:

01 -
  • It tastes indulgent and rich but comes together in less than an hour, perfect for nights when you want comfort without the wait.
  • The miso and soy sauce give the mushrooms a savory depth that makes you forget there is no meat involved.
  • Leftovers reheat beautifully, and the flavors get even better the next day.
02 -
  • Do not boil the sauce after adding the sour cream, or it will curdle and lose its silky texture.
  • Reserving pasta water is essential, the starch in it helps the sauce cling to the noodles and creates a glossy finish.
  • Browning the mushrooms properly takes patience, but it is worth it for the deep, caramelized flavor they develop.
03 -
  • Do not overcrowd the pan when cooking mushrooms, or they will steam instead of brown.
  • Taste the sauce before adding salt, the miso and soy sauce are already salty and you might not need much more.
  • Use a wooden spoon to scrape up all the browned bits from the pan, that is where the flavor lives.
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