Slow Cooker Mushroom Stroganoff
Rich, smoky, and wonderfully creamy, this Slow Cooker Mushroom Stroganoff is comfort food with very little effort. A mixture of mushrooms, garlic, onion, and smoked paprika slowly cooks into a deeply savoury sauce, with sour cream added at the end for a silky finish. Serve it over rice, pasta, or mashed potatoes for an easy vegetarian dinner.
Servings: 3
Prep Time: 15 minutes
Cook Time: 4 hours
Ingredients
1⅓ lb (600 g) mixed mushrooms, such as portobello, cremini, chestnut, or button mushrooms
1 onion, thinly sliced
3 cloves garlic, minced
3 teaspoons smoked paprika
1 vegetable stock cube, crumbled
½ cup (125 mL) water
1 heaping tablespoon full-fat sour cream
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped, for serving
Method
Prepare the Mushrooms
1. Roughly chop the mushrooms. Keep the pieces fairly substantial, as they will shrink considerably during cooking. Small button mushrooms can be left whole or simply halved.
Fill the Slow Cooker
2. Add the mushrooms, sliced onion, garlic, smoked paprika, and crumbled vegetable stock cube to the slow cooker.
3. Pour in the water and stir everything together until well combined.
Slow Cook
4. Cover and cook on High for 4 hours, until the mushrooms and onions are tender and have cooked down into a rich, savoury sauce.
Make It Creamy
5. Stir in the sour cream until completely incorporated and the sauce becomes smooth and creamy.
6. Taste and season with salt and freshly ground black pepper as needed.
7. Sprinkle generously with fresh parsley and serve warm.
Notes
Mix Your Mushrooms: Using two or three varieties gives the finished dish more interesting flavour and texture, although one variety works perfectly well.
Serve With: Spoon over rice, brown rice, egg noodles, pasta, or mashed potatoes. Add a green vegetable or simple salad to round out the meal.
Make It Vegan: Use a plant-based sour cream and ensure your vegetable stock is vegan.
Gluten-Free: The Stroganoff itself can easily be gluten-free; check the vegetable stock ingredients and serve with rice or gluten-free pasta.
Want a Thicker Sauce? If your mushrooms release a lot of liquid, leave the slow cooker uncovered for a short time at the end or transfer some of the liquid to a saucepan and reduce it before stirring it back in.
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