As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm, hearty meal to bring the family together. Our Slow Cooker Mushroom Stroganoff is a perfect autumn dish, combining the rich, earthy flavors of mushrooms with a creamy, indulgent sauce. This recipe is a delight to prepare, giving you time to relax and make the most of the season’s cozy moments. Whether you’re gathered around the dinner table or enjoying a quiet evening by candlelight, this stroganoff is bound to make any meal special.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Skill Level: Easy
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 500g (about 1 lb) mixed mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons flour
- Salt and pepper to taste
- Egg noodles, cooked, for serving
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
- Transfer the cooked onions and garlic to your slow cooker. Add the sliced mushrooms, dried thyme, dried parsley, and paprika. Stir to combine.
- Pour in the vegetable broth and Worcestershire sauce. Stir well to ensure all ingredients are well mixed.
- Cover the slow cooker and cook on low for 4 hours. The mushrooms should be tender and the flavors well blended.
- In a small bowl, mix the sour cream and flour until smooth. Add this mixture to the slow cooker and stir to thicken the sauce. Season with salt and pepper to taste.
- Continue to cook on low for another 15 minutes, allowing the sauce to thicken slightly.
- Serve the mushroom stroganoff over a bed of cooked egg noodles. Garnish with freshly chopped parsley.
Helpful Tips
- For a richer flavor: Use a mix of cremini, portobello, and shiitake mushrooms.
- Make it vegan: Substitute the sour cream with a dairy-free alternative and use vegan Worcestershire sauce.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.
- Ingredient substitutions: If you don’t have Worcestershire sauce, soy sauce makes a good alternative.
Pairings
This Slow Cooker Mushroom Stroganoff pairs beautifully with a side of steamed green beans or a fresh garden salad. For drinks, a crisp, dry white wine like Sauvignon Blanc or a warm, spiced apple cider complements this dish perfectly.
We can’t wait for you to try this cozy, comforting Slow Cooker Mushroom Stroganoff! Share your culinary creations with us using the hashtag #ZynahzRecipes or tag us on Instagram. Your feedback means the world to us, so don’t forget to leave a comment on our website www.zynahz.com. Subscribe to our newsletter for delicious updates delivered straight to your inbox and follow us on social media for more inspiration from Zynahz. Happy cooking!
