i am the worship A Good Mushroom Stroganoff – This hearty mushroom stew is one of my all-time favorite dishes.
I often make a quick stroganoff in just 15 minutes, one of my most popular recipes on the site (I hope you love stroganoff as much as I do!) This version is a slow cooker Mushroom Stroganoff, which obviously takes a lot longer to cook than the stovetop version – but since it’s almost completely hands-free, it can be made with almost no effort!
An incredible meal, which practically cooks itself? That had to be a winner.
The taste of mushroom stroganoff is incredible. This is a hearty mushroom stew made with smoked paprika (my all-time favorite spice!) and sour cream. The two combine to yield a silky sauce that’s not only rich and smoky, but also smooth and creamy. It is such a wonderful combination.
I like to serve my vegetarian stroganoff with white rice, which soaks up the sauce nicely – but it’s also great with pasta, brown rice, mashed potatoes, or even a good slab of garlic bread for dipping!
The stew itself is really low in calories (only 90 calories per portion!), so there are plenty of opportunities to serve it with a yummy side dish.
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❤️ Why you’ll love this recipe
- The flavors are unreal.
- Since this is a slow cooker recipe, it’s a dish that almost cooks itself. You don’t have to go back to the slow cooker when cooking – this is a ‘dump in the ingredients and leave it for 4 hours’ type of recipe, so you can get on with other things.
- This mushroom stroganoff is interesting and impressive enough to serve to guests (they don’t need to know how easy it was to make!) It doesn’t matter if the stew sits in the slow cooker a little longer, so it’s ready to serve whenever you and your guests are hungry. may be prepared for.
🥗 Ingredients
Here’s what you need to make this recipe:
- mushroom – I used chestnut mushrooms, portobello mushrooms and button mushrooms.
- onion
- garlic
- Smoked paprika – It must be smoked, not sweet paprika!
- stock cube. I like to use a solid stock cube, because this recipe doesn’t require much liquid. If you want to use liquid stock instead, you won’t need as much of it, so you may want to add some extra seasoning as well.
- sour cream
- fResh parsley
See printable recipe card below for detailed ingredient amounts.
👌 Top tip
I like to use a few different types of mushrooms in my stroganoff, because it gives a nice variety – you get some big, chewy, meaty bites and some small, round pieces. But if you prefer, you can stick to just one type of mushroom or use whatever you have on hand.
🔪 Tools
This recipe requires a slow cooker. I use a digital crock-pot with a capacity of 4.7 liters (~ 5 quarts) and this mushroom stroganoff fits perfectly. If your slow cooker is a significantly different size than mine, you may need to adjust the cooking time of this recipe slightly.
I have had this slow cooker since 2014 (!), and it has never failed me. I would highly recommend it! You can get it on Amazon UK, or here’s a similar one from the same brand on Amazon US.
If you want some more inspiration, check out my other slow cooker recipes!
📋 Instructions
Here’s how to make this recipe – see below for printable recipe with detailed ingredients and instructions.
Step 1: Add almost all ingredients to the slow cooker and mix to combine.
Step 2: Cook for 4 hours until the mushrooms and onions are cooked to give a rich stew.
Step 3: Add sour cream and fresh parsley.
Step 4: Serve with rice or pasta.
👌 Top tip
Like most slow cooker recipes, this stroganoff sauce ends up on the thin side, because the liquid doesn’t evaporate. This isn’t a problem at all, but I would suggest serving your stroganoff with some garlic bread to help mop up the delicious sauce left on the plate!
💭 Stroganoff FAQ
Stroganoff is a traditional Russian recipe that became popular in the mid-19th century. The exact recipe depends on where you are in the world and many countries now have their own version. My recipe is not intended to be authentically Russian.
Stroganoff was originally a beef dish, which was therefore clearly not vegetarian. However, this is definitely a vegetarian stroganoff! Mushrooms are a very common substitute ingredient for making vegetarian versions.
I think white rice does the best job of absorbing the delicious stroganoff sauce. Pasta (especially tagliatelle noodles) is a common accompaniment.
Absolutely! This stew can easily be prepared in advance and reheated just before serving.
🍄 More mushroom recipes
📖 Printable Recipes
Slow Cooker Mushroom Stroganoff
This slow cooker mushroom stroganoff is an incredible dish that practically cooks itself! With a creamy, smoky, silky stroganoff sauce.
If you cook this recipe, don’t forget to give a star rating!
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Serving: 3 people
Calories: 90kcal
instructions
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Roughly chop all the mushrooms. They will shrink in size as they cook, so don’t make them too small. If using button mushrooms, you can halve any large mushrooms and leave the smaller button mushrooms whole.
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Add the mushrooms to the slow cooker, along with the chopped onion, garlic, smoked paprika and a crushed stock cube. Pour over the water, and mix well to combine.
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Cook on high for 4 hours.
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Add the sour cream to the stew and stir until the sour cream melts to give a creamy sauce. Season to taste with salt and pepper and serve with plenty of fresh parsley.
Comment
This mushroom stroganoff can be prepared in advance and reheated in the microwave or in a saucepan on the stovetop before serving.
nutrition
Worship: 1 the part – Calories: 90 kcal – Sugars: 17.3 g – Protein: 5.1 g – Fat: 4.6 g – Saturated Fat: 2.1 g – Cholesterol: 10 mg – Sodium: 26 mg – Potassium: 1032 mg – Fiber: 5.4 g – Sugar: 5.6 g – Calcium: 80 mg – Iron: 2 mg
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional value if your health requires accuracy.
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