Creamy Mushroom Stroganoff

The first time I made this mushroom stroganoff was during a rainy autumn evening when my roommate came home exhausted from work. Something about the earthy smell of mushrooms browning in butter filled our tiny kitchen with such warmth that we ended up eating standing up at the counter, too hungry to bother setting the table. That night taught me that comfort food does not need meat to feel substantial, just the right depth of flavor.

Last winter I served this at a dinner party where two guests were skeptical about vegetarian main courses. They went back for seconds and actually asked for the recipe before leaving. The combination of sour cream and miso creates this tangy richness that clings beautifully to every strand of pasta.

Ingredients

• 350 g fettuccine or wide egg noodles: These ribbon style noodles catch the creamy sauce better than spaghetti and feel more substantial
• 500 g mixed mushrooms: Using cremini shiitake and button mushrooms together gives you varying textures and deeper earthy flavor
• 1 medium yellow onion: Finely chopped so they melt into the sauce rather than staying in distinct pieces
• 2 cloves garlic: Minced fresh adds a sharp kick that balances the rich cream
• 2 tbsp olive oil and 1 tbsp butter: The butter adds richness while olive oil prevents burning
• 1 tbsp white miso paste: This is the secret ingredient that adds an incredible umami depth
• 1 tbsp soy sauce: Works with the miso to create that savory foundation
• 1 tsp Dijon mustard: Adds just enough sharpness to cut through the cream
• 150 ml vegetable broth: Helps deglaze the pan and thin the sauce slightly
• 200 ml sour cream or crème fraîche: Creates that luxurious velvety texture stroganoff is known for
• 1 tsp smoked paprika: Adds a subtle smoky layer that makes everything taste more complex
• 2 tbsp fresh parsley: Brightens up all that richness with fresh herbal notes

Instructions

Get your pasta going first:

Drop fettuccine into a large pot of salted boiling water and cook until al dente then drain but save that starchy pasta water

Brown your aromatics:

Heat olive oil and butter in a large skillet over medium high heat then sauté onions for 3 to 4 minutes until they turn translucent

Add the garlic and mushrooms:

Stir in garlic for just 1 minute then add your sliced mushrooms and sauté for 7 to 8 minutes until they are deeply browned

Build the flavor base:

Lower the heat to medium and stir in miso paste soy sauce and Dijon mustard making sure every mushroom gets coated

Start the sauce:

Pour in vegetable broth and smoked paprika while scraping up all those browned bits from the bottom then let it simmer for 2 to 3 minutes

Add the cream:

Reduce heat to low and gently fold in sour cream stirring until smooth but do not let it boil

Bring it all together:

Toss the cooked pasta into the skillet adding splashes of reserved pasta water until the sauce coats each strand perfectly

Finish and serve:

Serve immediately topped with fresh parsley and extra black pepper right at the table

Save

This recipe has become my go to for weeknight dinners when I want something that feels special but does not require hours of effort. The way the sauce thickens and clings to the noodles makes every bite feel decadent and satisfying.

Making It Your Own

Sometimes I add a splash of white wine with the broth which gives the sauce a little more brightness and sophistication. The alcohol cooks off completely but leaves behind this subtle complexity that makes people wonder what your secret ingredient is.

Mushroom Selection

I have found that mixing different mushroom varieties creates more interest in both texture and flavor. Porcini or oyster mushrooms add incredible umami while cremini provide that meaty bite that keeps the dish satisfying.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. A simple green salad with acidic vinaigrette balances the heavy cream sauce.

• Grilled asparagus or roasted broccoli on the side adds some brightness
• Crusty bread is essential for sopping up every last drop of sauce
• Keep extra parsley handy for sprinkling over leftovers

Save

There is something so grounding about a bowl of creamy pasta that fills the whole house with its savory aroma. Hope this brings your kitchen the same warmth it brought to mine.

Recipe FAQs

→ What kind of mushrooms work best for this stroganoff?

A mix of mushrooms like cremini, shiitake, or button varieties works wonderfully to build a complex flavor profile. For an even deeper umami, consider adding porcini or oyster mushrooms.

→ Can I make this dish suitable for a vegan diet?

Absolutely! To adapt this to a vegan meal, simply swap the unsalted butter for a plant-based butter alternative and use a vegan sour cream or crème fraîche. Ensure your pasta is egg-free as well.

→ How can I add more depth of flavor to the sauce?

For an extra layer of savory depth, try adding a splash of dry white wine, like Sauvignon Blanc, to the skillet when you add the vegetable broth. This can enhance the overall richness.

→ What's the best way to ensure the sauce is perfectly creamy?

The key to a silky, creamy sauce is to add the sour cream over low heat and avoid boiling it once incorporated. Gently stir until smooth. If needed, a little reserved pasta water can help achieve the perfect consistency.

→ What pasta varieties pair well with this stroganoff?

Fettuccine or wide egg noodles are classic choices that beautifully hold the rich sauce. However, any broad, flat pasta like tagliatelle or pappardelle would also be excellent, ensuring every strand is coated.