The Creamiest Deluxe Mushroom Stroganoff You’ll Ever Taste

Heat the olive oil or butter in a large skillet over medium heat.

Add the chopped onion and sauté for 3–4 minutes until soft and translucent.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms, salt, and pepper. Cook for 7–8 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

Sprinkle in the smoked paprika and stir to coat the mushrooms evenly.

Pour in the white wine (if using) and let it simmer for 2–3 minutes until reduced by half.

Stir in the Dijon mustard and Worcestershire sauce (or soy sauce).

Pour in the vegetable broth and bring to a gentle simmer.

In a small bowl, mix the sour cream with the cornstarch (if using), then stir it into the skillet. Let the sauce cook for another 5 minutes until thick and creamy.

Meanwhile, cook the pasta according to package instructions. Drain and set aside.

Taste the stroganoff sauce and adjust seasoning if needed.

Toss the cooked pasta into the sauce or serve the sauce ladled over the pasta.

Garnish with fresh parsley and a sprinkle of Parmesan or nutritional yeast.

Serve immediately and enjoy!