Creamy Mushroom Stroganoff (Print out)

Tender pasta tossed with sautéed mushrooms in a tangy miso cream sauce. Comfort food at its finest.

# 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

# How to Make It:

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 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 -
  • It delivers that rich, creamy indulgence you expect from stroganoff, but with a clever umami twist from miso and soy sauce that makes it unforgettable.
  • You can have it on the table in 40 minutes, which means it's perfect for busy evenings when you want something satisfying without the fuss.
  • The mix of mushrooms creates layers of earthy flavor that feel fancy but require zero special skills.
02 -
  • Don't let the sauce boil after you add the sour cream, or it can break and turn grainy instead of staying smooth and luxurious.
  • Reserve that pasta water before draining, because it's loaded with starch that helps the sauce cling to the noodles like magic.
  • Give the mushrooms room to breathe in the pan so they brown instead of steaming, which is the difference between deep flavor and blandness.
03 -
  • Slice your mushrooms evenly so they cook at the same rate and you don't end up with some pieces mushy and others undercooked.
  • Taste the sauce before adding extra salt, because the miso and soy sauce already bring plenty of savory saltiness to the party.
  • Use a wide skillet instead of a deep pot so the mushrooms have enough surface contact to brown properly and develop that deep, caramelized flavor.
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