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Slow Cooker Mushroom Stroganoff Recipe

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4.4 from 7 reviews

This slow cooker mushroom stroganoff is a comforting and creamy dish featuring a smoky, silky sauce with a variety of mushrooms. It’s incredibly easy to prepare as it cooks slowly to develop deep flavors, making it a perfect hands-off meal for mushroom lovers.

Ingredients

Mushrooms

  • 600 g (~1 ⅓ lb) various mushrooms (250g portobello, 150g chestnut, 200g button mushrooms)

Base and Seasoning

  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 teaspoons smoked paprika
  • 1 vegetable stock cube, crumbled
  • 125 ml (~½ cup) water
  • Salt, to taste
  • Black pepper, to taste

Finishing

  • 1 heaped tablespoon full fat sour cream
  • Few sprigs fresh parsley, chopped

Instructions

  1. Chop Mushrooms: Roughly chop all the mushrooms, keeping pieces relatively large since they shrink as they cook. Halve larger button mushrooms and leave smaller ones whole.
  2. Combine Ingredients: Add the chopped mushrooms, sliced onion, minced garlic, smoked paprika, and crumbled vegetable stock cube into the slow cooker. Pour in the water and mix well to combine all ingredients evenly.
  3. Cook: Set the slow cooker to high heat and cook for 4 hours, allowing the mushrooms to soften and the flavors to meld.
  4. Add Sour Cream: Stir in the full fat sour cream until it melts fully into the sauce, creating a creamy consistency.
  5. Season and Serve: Adjust seasoning with salt and black pepper to taste. Garnish with freshly chopped parsley and serve hot for a tasty mushroom stroganoff.

Notes

  • This mushroom stroganoff can be prepared ahead of time and reheated in the microwave or on the stovetop in a saucepan.
  • Using a combination of mushroom varieties adds depth of flavor and texture to the dish.
  • For a richer sauce, ensure the sour cream is full fat and add it off-heat to prevent curdling.

Find it online: https://bitezly.com/slow-cooker-mushroom-stroganoff-recipe/