Creamy Mushroom Stroganoff (Printable)

Rich vegetarian stroganoff with mushrooms, miso, and creamy sauce. Comforting umami-packed pasta dish.

# 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 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 to serve

# How-To:

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.

# Insider Tips:

01 -
  • It tastes like a slow-cooked indulgence but comes together in under an hour, perfect for nights when you want comfort without the wait.
  • The miso and soy sauce bring a deep umami that makes even button mushrooms taste luxurious and layered.
  • Its vegetarian but so satisfying that meat eaters wont even notice somethings missing.
  • The creamy sauce clings to every strand of pasta, giving you that restaurant quality bite at home.
02 -
  • Dont skip browning the mushrooms properly, if you crowd the pan or stir too often they will steam instead of caramelize and you will lose that deep, savory flavor.
  • Always add the sour cream off high heat, boiling it will cause the sauce to split and turn oily instead of creamy.
  • Reserve pasta water before draining, that starchy liquid is magic for loosening the sauce without making it watery.
  • Taste before adding extra salt, the miso and soy sauce already bring plenty of sodium and its easy to overdo it.
03 -
  • Use a mix of white and darker mushrooms for the most complex flavor, and slice them thick so they stay tender but not mushy.
  • If you want to make this vegan, swap in cashew cream or coconut cream for the sour cream and use plant based butter, the miso will still give you that savory richness.
  • A splash of white wine added with the broth takes the sauce to another level, adding acidity and depth that makes it taste like you spent hours on it.
  • For a gluten free version, use your favorite gluten free pasta and replace soy sauce with tamari, the flavor stays just as bold.
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