Creamy Mushroom Stroganoff (Printable format)

Rich vegetarian pasta with mushrooms, miso, and creamy sauce for an umami-packed comfort meal.

# 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

# Directions:

01 - Bring a large pot of salted water to boil. Add fettuccine and cook according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. Set 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 - Reduce heat to medium. Add white miso paste, soy sauce, and Dijon mustard, stirring well to coat the mushrooms evenly.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet. 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 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 bowls immediately. Garnish with fresh parsley and extra black pepper.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under an hour.
  • The miso adds a secret savory depth that keeps people guessing what makes it so good.
  • You can swap in whatever mushrooms you find and it still turns out beautifully.
  • Creamy and rich without being heavy, perfect for any night of the week.
02 -
  • Don't skip reserving the pasta water, it's the magic ingredient that makes the sauce silky instead of gloppy.
  • Let the mushrooms brown properly without stirring them constantly or they'll steam instead of caramelize.
  • Add the sour cream on low heat and don't let it boil, or the sauce can separate and turn grainy.
03 -
  • Use a mix of mushroom types for more complex flavor, but if you only have one kind it will still be delicious.
  • Taste the sauce before adding salt since the miso and soy sauce are already salty.
  • If you want it vegan, swap in plant based butter and sour cream and it works perfectly.
  • Don't overcook the pasta, it continues to soften a bit when you toss it in the hot sauce.
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