Creamy Mushroom Stroganoff (Printable)

Rich mushroom stroganoff with miso, sour cream, and mixed mushrooms in a luscious creamy sauce.

# 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 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 the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking 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 bottom. 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 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 - Serve immediately, garnished with fresh parsley and extra freshly ground black pepper.

# Expert Tips:

01 -
  • The miso and soy sauce create a savory depth that makes this taste like it simmered for hours, not minutes.
  • It uses one skillet after the pasta is done, so cleanup is fast and you're not stuck at the sink.
  • The creamy sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You can swap in whatever mushrooms you find at the market and it still turns out incredible.
02 -
  • Do not add the sour cream while the heat is still high or it will curdle and turn grainy instead of creamy.
  • Browning the mushrooms properly takes patience, if you stir them too much they'll steam instead of caramelize and you'll lose all that deep flavor.
  • The reserved pasta water is starchy and helps the sauce stick to the noodles, so don't skip saving some before you drain.
03 -
  • Use a mix of mushroom varieties for the best texture and flavor, each type brings something different to the dish.
  • Don't skip the smoked paprika, it adds a subtle smokiness that makes this taste more complex than it really is.
  • Let the mushrooms brown undisturbed for a minute or two before stirring, that's how you get the deep caramelized flavor.
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