Creamy Mushroom Stroganoff (Print)

Rich mushroom stroganoff with miso, sour cream, and mixed mushrooms over fettuccine. Comfort food in 40 minutes.

# 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 to serve

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside, reserving 1/2 cup of pasta water.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add chopped onions and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 7 to 8 minutes, stirring occasionally, until mushrooms are deeply browned and have released their moisture.
04 - Reduce heat to medium. Stir in white miso paste, soy sauce, and Dijon mustard, mixing thoroughly to coat the mushrooms evenly.
05 - Pour in vegetable broth and sprinkle smoked paprika over the mixture. Scrape up any browned bits from the skillet with a wooden spoon. Simmer for 2 to 3 minutes.
06 - Reduce heat to low and slowly add sour cream, stirring gently until the sauce becomes smooth and creamy. Do not allow the sauce to boil.
07 - Toss the cooked pasta into the skillet, adding reserved pasta water gradually as needed to achieve a silky sauce consistency. Season with black pepper and salt to taste.
08 - Transfer to serving dishes immediately while hot. Garnish with fresh chopped parsley and freshly ground black pepper.

# Expert Advice:

01 -
  • It feels fancy but comes together in the time it takes to boil pasta and chop an onion.
  • The miso adds this quiet, savory richness that makes people ask what your secret is.
  • You can use whatever mushrooms are on sale and it still tastes like you planned it all along.
  • Leftovers reheat beautifully with a splash of broth, no sad, dry pasta here.
02 -
  • Don't skip the miso, I tried this without it once and the sauce tasted flat, like it was missing a heartbeat.
  • Let the mushrooms brown properly before adding the liquid, patience here gives you that deep, caramelized flavor.
  • Add the sour cream off the heat or on very low, boiling it will make the sauce grainy and split.
  • Reserve that pasta water, it has starch that helps the sauce hug the noodles instead of pooling at the bottom.
03 -
  • Use a mix of mushroom types for complexity, each one brings a different texture and flavor to the party.
  • Taste the sauce before adding extra salt, the miso and soy sauce pack a lot of sodium already.
  • If the sauce feels too thick, thin it with pasta water instead of broth, the starch helps it cling better.
  • For extra richness, stir in a tablespoon of cream cheese or mascarpone at the end, it makes the sauce impossibly silky.
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