Excellent choice! Slow Cooker Mushroom Stroganoff is the ultimate comfort food for a busy day. It’s creamy, savory, deeply flavorful, and practically cooks itself.
This recipe creates a rich and luxurious sauce that clings perfectly to tender egg noodles, all with minimal effort.
Creamy Slow Cooker Mushroom Stroganoff
This vegetarian version is so satisfying, no one will miss the meat. The slow cooker melds the flavors together beautifully.
Ingredients
· 1 ½ lbs (700g) mixed mushrooms (cremini, baby bella, shiitake), sliced
· 1 large yellow onion, finely chopped
· 4 cloves garlic, minced
· 2 cups vegetable broth
· 2 tablespoons tomato paste
· 2 tablespoons Worcestershire sauce (check for anchovies if vegan)
· 1 tablespoon Dijon mustard
· 1 teaspoon dried thyme
· ½ teaspoon smoked paprika
· Salt and black pepper to taste
· ½ cup (120ml) dry white wine or additional vegetable broth
· ⅔ cup (160ml) full-fat sour cream, at room temperature
· ⅓ cup (80ml) heavy cream or half-and-half (optional, for extra richness)
· 3 tablespoons all-purpose flour
· ¼ cup chopped fresh parsley
· 12 oz (340g) wide egg noodles, for serving
Instructions
Combine in Slow Cooker: Place the sliced mushrooms, chopped onion, and minced garlic into the slow cooker pot.
Create the Sauce Base: In a medium bowl or measuring jug, whisk together the vegetable broth, tomato paste, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, a good pinch of salt, and several grinds of black pepper. Pour this mixture over the mushrooms and onions.
Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The mushrooms should be very tender and the flavors well combined.
Thicken the Sauce: About 30 minutes before serving, turn the slow cooker to HIGH (if it was on low). In a small bowl, whisk the flour with the ½ cup of wine (or broth) until perfectly smooth to create a slurry. Stir this slurry into the slow cooker. This will thicken the sauce. Cover and let it cook for another 20-30 minutes until thickened.
Prepare the Noodles: While the sauce is thickening, cook the egg noodles according to package directions in well-salted water. Drain well.
Finish with Cream: Just before serving, turn off the slow cooker. In a separate bowl, temper the sour cream by whisking a few spoonfuls of the hot stroganoff sauce into it. This prevents it from curdling. Then, stir the tempered sour cream mixture (and the heavy cream, if using) back into the slow cooker until creamy and combined.
Serve: Stir in most of the fresh parsley. Serve the creamy mushroom stroganoff immediately over the hot cooked egg noodles, garnished with the remaining parsley.
🌟 Success Tips
· Mushroom Variety is Key: Using a mix of mushrooms (like cremini and shiitake) gives a much deeper, more complex “umami” flavor than just using white button mushrooms.
· Don’t Skip Tempering the Sour Cream: Adding cold sour cream directly to the hot slow cooker can cause it to separate and curdle. Tempering is a simple, crucial step for a smooth, creamy sauce.
· For a Richer Sauce: For an extra layer of flavor, sauté the onions and mushrooms in a skillet with a little butter before adding them to the slow cooker. This caramelizes them and deepens the flavor.
· Make it Vegan:
· Use a vegan Worcestershire sauce.
· Substitute the sour cream with vegan sour cream or plain, unsweetened coconut cream.
· Use a plant-based heavy cream alternative or simply omit it.
· If the Sauce is Too Thin: If you prefer an even thicker sauce, you can mix 1 additional tablespoon of cornstarch with 2 tablespoons of cold water and stir it in at the end, letting it cook for 10 more minutes.
This dish is cozy, elegant, and effortlessly delicious. Enjoy your hands-off cooking!
FacebookPinterestWhatsAppMessengerXPartager