Creamy Mushroom Stroganoff

A rich and comforting vegetarian pasta dish featuring a medley of mushrooms, tangy miso, and a luscious creamy sauce for an irresistible umami experience. This Creamy Mushroom Stroganoff is a European classic reimagined with modern, savory depth, making it the perfect 40-minute meal for any occasion.

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The combination of Dijon mustard and smoked paprika provides a subtle warmth that cuts through the richness of the crème fraîche, while the sautéed onions and garlic create a fragrant foundation for the sauce.

Ingredients

• Pasta: 350 g (12 oz) fettuccine or wide egg noodles, Salt (for boiling water).
• Mushrooms & Vegetables: 500 g (1 lb) mixed mushrooms (cremini, shiitake, or button), 1 medium yellow onion (finely chopped), 2 cloves garlic (minced), 2 tbsp olive oil, 1 tbsp unsalted butter.
• Sauce: 1 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp Dijon mustard, 150 ml (2/3 cup) vegetable broth, 200 ml (3/4 cup plus 2 tbsp) sour cream or crème fraîche, 1 tsp smoked paprika, 1/2 tsp black pepper, Salt (to taste).
• Garnish: 2 tbsp fresh parsley (chopped), Freshly ground black pepper (to serve).

Instructions

Step 1

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.

Step 2

While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add onions and sauté for 3–4 minutes until translucent.

Step 3

Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 7–8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.

Step 4

Lower heat to medium. Stir in miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms.

Step 5

Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet. Simmer for 2–3 minutes.

Step 6

Reduce heat to low. Add sour cream and stir gently until the sauce is smooth and creamy. Do not boil.

Step 7

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.

Step 8

Serve immediately, garnished with fresh parsley and extra black pepper.

Zusatztipps für die Zubereitung

When sautéing the mushrooms, ensure they have enough room in the pan to brown properly rather than steaming. Scraping up the browned bits when adding the broth captures essential flavor. Always keep the heat low when adding the sour cream to prevent the sauce from separating.

Varianten und Anpassungen

To prepare a vegan version of this dish, simply use plant-based butter and a vegan sour cream alternative. For those following a gluten-free diet, use gluten-free pasta and replace the soy sauce with tamari, ensuring your miso paste is also certified gluten-free.

Serviervorschläge

This stroganoff is best enjoyed immediately while the sauce is at its peak creaminess. For a complete dining experience, pair it with a crisp white wine such as Sauvignon Blanc, which provides a refreshing contrast to the earthy mushrooms.

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Indulge in this steaming plate of comfort, where the simple elegance of mushrooms meets a rich, sophisticated sauce. Every bite of this Creamy Mushroom Stroganoff is designed to satisfy and delight.

Recipe Q&A

→ What types of mushrooms work best in this stroganoff?

A mix of mushrooms, such as cremini, shiitake, and button, offers the best flavor and texture. Feel free to experiment with more exotic varieties like oyster or porcini for an even deeper umami profile.

→ Is it possible to make this stroganoff vegan?

Absolutely! To adapt this dish for a vegan diet, simply substitute the butter with a plant-based alternative and use a vegan sour cream or cashew cream. Ensure your pasta is also egg-free.

→ What's the trick to achieving a perfectly creamy sauce?

The key is to add the sour cream or crème fraîche at a low heat and avoid boiling it. High heat can cause the dairy to curdle, resulting in a less smooth texture. Gentle stirring ensures a luscious consistency.

→ Why is reserving pasta water an important step?

Reserved pasta water is starchy and helps emulsify the sauce, allowing it to cling beautifully to the pasta. It also helps to thin the sauce to your desired consistency without diluting the flavor.

→ How can I further enhance the umami flavor in this dish?

Beyond miso and soy sauce, consider adding a splash of dry white wine while simmering the broth, or incorporating a small amount of finely grated Parmesan (if not strictly vegetarian or for a lacto-vegetarian version). Using dried porcini mushrooms rehydrated in hot water, then adding the soaking liquid (strained) to the sauce also boosts umami.