Creamy Mushroom Stroganoff (Slow Cooker Recipe) 🍄🥄
This slow cooker Mushroom Stroganoff is a rich, savory, and comforting dish packed with tender mushrooms in a creamy, flavorful sauce. Perfect for a cozy weeknight dinner, this vegetarian take on the classic stroganoff is easy to prepare and incredibly satisfying. Serve it over egg noodles or rice, garnished with fresh parsley, for a meal that warms the soul!
⏲️ Total Time: 4-6 hours (low) or 2-4 hours (high)
🍽️ Servings: 4-6
🔥 Kcal: ~250 kcal per serving (without noodles or rice)
📝 Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) mushrooms, sliced (e.g., cremini, button, or a mix)
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup (240ml) vegetable broth
- 1 tbsp soy sauce
- ½ cup (120g) sour cream
- 2 tbsp all-purpose flour
- Chopped fresh parsley, for garnish
- For serving: Egg noodles, rice, or mashed potatoes
👩🍳 Directions
Step 1: Sauté Aromatics and Mushrooms
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant (about 4-5 minutes).
- Add sliced mushrooms, 1 tsp dried thyme, 1 tsp paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.
Step 2: Transfer to Slow Cooker
- Transfer the mushroom mixture to a slow cooker.
- Add 1 cup vegetable broth and 1 tbsp soy sauce, stirring to combine.
Step 3: Slow Cook
- Cover and cook on low for 4-5 hours or high for 2-3 hours, allowing the flavors to meld.
Step 4: Thicken the Sauce
- In a small bowl, whisk together ½ cup sour cream and 2 tbsp all-purpose flour until smooth.
- Stir this mixture into the slow cooker and cook on high for an additional 30 minutes, or until the sauce has thickened.
Step 5: Serve
- Serve the mushroom stroganoff over cooked egg noodles, rice, or mashed potatoes.
- Garnish with chopped fresh parsley for a burst of color and freshness.
💡 Variations & Tips
- Vegan Option: Replace sour cream with a plant-based alternative like cashew cream, coconut cream, or vegan sour cream. Ensure soy sauce is vegan-friendly.
- Extra Veggies: Add diced bell peppers, spinach, or zucchini during the last hour of cooking for added nutrition and color.
- Spicy Kick: Stir in a pinch of red pepper flakes with the mushrooms for a touch of heat.
- Gluten-Free: Use gluten-free soy sauce and substitute all-purpose flour with a gluten-free alternative (e.g., cornstarch or rice flour). Serve over gluten-free pasta or rice.
- Mushroom Variety: Experiment with a mix of mushrooms like shiitake, oyster, or portobello for deeper flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
🍽️ Serving Suggestions
- Classic Pairing: Serve over egg noodles for a traditional stroganoff experience.
- Alternative Bases: Try with rice, mashed potatoes, or quinoa for a hearty meal.
- Side Dishes: Pair with a green salad or roasted vegetables for a balanced plate.
- Garnish Ideas: Add a sprinkle of grated Parmesan or a drizzle of truffle oil for extra indulgence.
🌿 Nutritional Benefits
- Mushrooms: Rich in antioxidants, B vitamins, and fiber, supporting immune health.
- Vegetable Broth: Adds flavor without excess calories.
- Onions & Garlic: Provide anti-inflammatory and heart-healthy compounds.
🥄 Dietary Information
- Vegetarian: Suitable for vegetarian diets.
- Gluten-Free Option: Use gluten-free soy sauce and flour alternative; serve with gluten-free pasta or rice.
- Vegan Option: Substitute sour cream with a plant-based alternative.
- Allergen Note: Contains dairy (sour cream) and soy; check for allergies.
📊 Nutritional Facts (Per Serving, Approximate, Without Noodles/Rice)
- Calories: ~250 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 600mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 6g
🗃️ Storage
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months (note: sour cream may separate slightly upon thawing). Reheat gently with a splash of broth or cream to restore creaminess.
- Reheat: Warm on the stovetop over low heat or in the microwave, stirring occasionally.
Who Will Love This Dish?
- Vegetarian Foodies: A meat-free twist on classic stroganoff that doesn’t skimp on flavor.
- Mushroom Lovers: Perfect for those who can’t get enough of earthy, savory mushrooms.
- Slow Cooker Enthusiasts: An easy, hands-off recipe for busy days.
- Comfort Food Fans: Creamy, warm, and satisfying for cozy nights in.
Why It’s Awesome
- Effortless Prep: The slow cooker does most of the work, making it perfect for busy schedules.
- Rich & Creamy: A velvety sauce with bold mushroom flavor that rivals traditional beef stroganoff.
- Versatile: Easily customizable with veggies, spices, or dietary adaptations.
Conclusion
This Slow Cooker Mushroom Stroganoff is a vegetarian delight that brings comfort and flavor to the table with minimal effort. The tender mushrooms, creamy sauce, and aromatic spices create a dish that’s both hearty and elegant. Whether served over egg noodles or rice, it’s a perfect meal for cozy evenings or casual gatherings. Dig in and enjoy the rich, savory goodness! 🍄
