Creamy Mushroom Stroganoff (Print View)

Vegetarian stroganoff with mixed mushrooms, miso, and tangy sour cream sauce for rich umami flavor.

# Components:

→ 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

# Method:

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.

# Expert Advice:

01 -
  • The umami depth from miso and soy sauce makes it taste like it simmered for hours when you've only spent 25 minutes in the kitchen.
  • It's naturally vegetarian but doesn't announce itself as such—people just keep asking for seconds because it's genuinely delicious and comforting.
02 -
  • The moment you add sour cream, the heat must drop to low—I learned this the hard way when a burst of high heat caused the cream to separate into a greasy, broken mess that no amount of stirring could save.
  • Miso paste will clump if you don't stir it in thoroughly at the beginning, so take your time whisking it into the vegetables rather than just stirring once and moving on.
03 -
  • Reserve more pasta water than you think you'll need—it's much easier to add a splash at a time and reach creamy perfection than to suddenly find your sauce too thick.
  • A wooden spoon becomes your best friend when stirring sour cream into hot sauce because it lets you feel the resistance and know if anything is starting to break.
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