Creamy Mushroom Stroganoff (Print Version)

Rich vegetarian stroganoff with mushrooms, miso, and creamy sauce for ultimate umami comfort in 40 minutes.

# What You Need:

→ Pasta

01 - 12 oz fettuccine or wide egg noodles
02 - Salt for boiling water

→ Mushrooms and 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 to serve

# Directions:

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 - While pasta cooks, 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 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 Tips:

01 -
  • It delivers all the comfort of traditional stroganoff without any meat, and nobody at the table will miss it.
  • The miso and soy sauce create a savory depth that makes each bite feel satisfying and complete.
  • You can have this on the table in under an hour, even on a weeknight when energy is low.
  • Leftovers taste even better the next day once the flavors have melded together overnight.
02 -
  • Do not boil the sauce once you add the sour cream, or it will curdle and lose its silky texture.
  • Browning the mushrooms properly is essential, so resist the urge to stir them constantly and let them sit undisturbed for a few minutes at a time.
  • If the sauce feels too thick, add the reserved pasta water gradually instead of more broth to keep the seasoning balanced.
03 -
  • Reserve more pasta water than you think you need, because it is the best way to adjust the sauce consistency without diluting the flavor.
  • Taste the sauce before adding salt, since miso and soy sauce are already salty and you may need less than you expect.
  • If you want extra richness, stir in a tablespoon of cream cheese along with the sour cream for an even silkier texture.
Return