Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mixed mushrooms, miso, and creamy sauce for ultimate umami comfort.

# 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 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

# 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 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.

# Top Tips:

01 -
  • The miso and soy sauce create a depth that makes you forget theres no meat involved.
  • It comes together in under an hour, perfect for weeknights when youre craving something indulgent.
  • The sauce clings to every ribbon of pasta, delivering creamy richness in every bite.
  • Leftovers somehow taste even better the next day when the flavors have melded together.
02 -
  • Do not let the sauce boil after adding the sour cream or it will split and turn grainy, I learned this the hard way on my third attempt.
  • Browning the mushrooms properly is non negotiable, if you crowd the pan or stir too often they will steam instead of caramelize and you will lose that deep savory flavor.
  • Always reserve some pasta water, its the easiest way to rescue a sauce thats too thick without diluting the flavor.
03 -
  • Use the biggest skillet you have so the mushrooms have space to brown instead of steam, this makes all the difference in flavor.
  • Taste the sauce before adding salt because the miso and soy sauce are already quite salty, I have oversalted this more than once.
  • If you want a vegan version, swap in plant based butter and sour cream, and use tamari instead of soy sauce for a gluten free option.
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