Creamy Mushroom Stroganoff (Printable Version)

Rich vegetarian pasta with mushrooms, miso, and creamy sauce for an unforgettable umami experience.

# What You 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 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

# Step-by-Step:

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 - 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 serious umami without meat, thanks to the miso and soy working magic with the mushrooms.
  • The sauce is creamy and luscious but comes together in under half an hour.
  • It feels fancy enough for guests but forgiving enough for a Tuesday night.
  • Leftovers reheat beautifully with a splash of broth to loosen the sauce.
02 -
  • Never let the sour cream boil once it's in the pan, or it will curdle and ruin the silky texture you worked for.
  • Browning the mushrooms properly is non negotiable, if you rush this step, you'll miss out on all that deep, caramelized flavor.
  • Miso paste can be salty, so taste the sauce before adding extra salt at the end.
03 -
  • Reserve more pasta water than you think you need, it's the easiest way to adjust the sauce consistency without adding more cream.
  • Use a mix of mushroom varieties for a more complex, layered flavor that keeps every bite interesting.
  • Taste the sauce before serving and adjust with a squeeze of lemon juice if it needs brightness, or a pinch of sugar if it's too tangy.
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