Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mixed mushrooms, miso, and luscious sour cream sauce for ultimate comfort.

# 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 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 - Bring a large pot of salted water to boil. Add fettuccine or egg noodles and cook according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. Set pasta aside.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add chopped onions and sauté for 3-4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 7-8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
04 - Lower heat to medium. Stir in white miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms evenly.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet bottom. 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 allow to boil.
07 - Toss 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 - Plate immediately and garnish with fresh chopped parsley and freshly ground black pepper.

# Expert Tips:

01 -
  • It delivers restaurant-level richness in under 40 minutes without any fuss or fancy techniques.
  • The miso and soy sauce create an umami depth that makes even plain button mushrooms taste gourmet.
  • You can easily adapt it to whatever mushrooms or dietary needs you have on hand.
02 -
  • Never let the sauce boil once you add the sour cream, low and gentle heat keeps it smooth and creamy.
  • Browning the mushrooms properly is crucial, if you stir too often they'll steam instead of caramelize and you'll miss out on all that flavor.
  • Reserve pasta water before draining, it's the easiest way to adjust the sauce consistency without diluting the taste.
03 -
  • Toast your smoked paprika in the pan for 10 seconds before adding the broth to wake up its smoky aroma.
  • Use creme fraiche instead of sour cream for a richer, less tangy sauce that feels more elegant.
  • Always taste and adjust seasoning at the very end, the miso and soy are salty so you might need less salt than you think.
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