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Crock-Pot mushroom stroganoff

Crock pot mushroom stroganoff - only 5 minutes of effort to create a wonderful vegetarian dinner!

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I’ve been meaning to remake this Crock-Pot mushroom stroganoff recipe for ages – I originally posted it waaaay back in March 2012, and the photos were in dire need of an update. It’s actually been a really popular recipe on the blog (I guess you guys like minimal effort recipes as much as I do!), so I thought it deserved a refresher!

Crock pot mushroom stroganoff - only 5 minutes of effort to create a wonderful vegetarian dinner!

This is the perfect time to repost this recipe, since Crock-Pot themselves have named this month ‘Crocktober’ (geddit?). The timing is just ideal – when better to turn to hearty, slow cooked stews and casseroles than autumn, when the weather is becoming more depressing by the day and I just want to curl up in a ball (hence all the comfort food lately…).

Crock pot mushroom stroganoff - only 5 minutes of effort to create a wonderful vegetarian dinner!

Mushroom stroganoff is one of my favourite dishes – mostly because it’s packed with my favourite spice ever, smoked paprika (related story: I dropped a jar of smoked paprika in my kitchen the other day and it smashed all over the floor. I was very upset to have wasted such an amazing spice, but at least my kitchen now smells amazing).

This Crock-Pot mushroom stroganoff is rich and creamy, and it goes amazingly well with whatever carb you want to serve it with – pasta, quinoa, bulgur, whatever. My favourite is rice, especially white rice (even though I usually prefer brown rice) – the juices soak right into it and it gets so full of flavour. Love it! Here I actually used a mixture of white rice and wild rice, purely because I think it looks prettier.

Crock pot mushroom stroganoff - only 5 minutes of effort to create a wonderful vegetarian dinner!

To celebrate Crocktober, I made my mushroom stroganoff in this gorgeous little digital number – the digital display makes it really easy to see how much cooking time is left, and the fact that there are only four buttons make it really easy to use, even for a dunce like me. When your food’s finished cooking, the machine automatically clicks over to ‘keep warm’ mode, so it doesn’t even matter if you’re not quite ready to eat yet.

Crock pot mushroom stroganoff - only 5 minutes of effort to create a wonderful vegetarian dinner!

Now, Crocktober wouldn’t be much of a celebration if it was just me at the party (wow, sudden flashback to a childhood birthday…), so the lovely people at Crock-Pot are kindly allowing me to give away not one, but two of these digital Crock-Pots to you guys – so you have twice the chance of winning!

And if that wasn’t enough, they’re also throwing in two food warmers! I can imagine this little gadget would be handy if you work in an office (or somewhere similar!) – fill it with your pre-cooked meal, plug it in when you get to work, and by lunchtime you’ve got steaming hot stew / soup / casserole / whatever tickles your fancy.

To enter to win, use to Rafflecopter widget below (UK only please!).

(if you’re not sure how to use Rafflecopter, just check out this video!)

EDIT: This giveaway has now ended and the winners have been notified. Thanks to all who entered!

Crock pot mushroom stroganoff - only 5 minutes of effort to create a wonderful vegetarian dinner!

Print Recipe
3.58 from 7 votes

Crock-Pot mushroom stroganoff

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main meal
Servings: 2
Calories:
Author: Becca Heyes

Ingredients

  • 600 g mushrooms I left any very small ones whole, and halved or quartered larger ones, diced
  • 3 cloves garlic minced
  • 1 onion halved then thinly sliced
  • 250 ml vegetable stock ~1 cup
  • 2 tsp smoked paprika
  • 1 tbsp sour cream heaped
  • Salt
  • Black pepper
  • 4 tbsp fresh parsley chopped

Instructions

  • Add the first five ingredients to a slow cooker, and mix well. Cook on high for 4 hours.
  • After 4 hours, stir in the sour cream, and season to taste. Serve with a carb of your choice, topped with plenty of fresh parsley.

Crock pot mushroom stroganoff - only 5 minutes of effort to create a wonderful vegetarian dinner!

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Recipe Rating




Debbie Judge

Monday 20th of August 2018

I made this today to appease my vegetarian son and my meat eating husband. I used greek yogurt instead of sour cream and it broke (good news, they didn't notice). It does need the salt and pepper. Next time I will use marsala wine. and some cornstarch. I used three 8ox packages of baby portabellos.

Becca @ Amuse Your Bouche

Monday 20th of August 2018

Hi Debbie! Yes yogurt will be more likely to split than sour cream, as it has less fat. But I'm glad they didn't notice haha

Jeanette

Monday 13th of August 2018

Simple and delish! Thank you for sharing!

Nikki

Monday 2nd of July 2018

Could you add in some cornstarch so as it heats it thickens? Just curious.

Mona

Thursday 16th of August 2018

You can use cornstarch in a crockpot! You will have to make a slurry first before you add it to the crockpot. And you want to wait until the end of the cooking time (4 hours) to add it in because it will cook fast and you will need to watch the thickening. Start with a small amount of slurry first and add more if needed.

Becca @ Amuse Your Bouche

Tuesday 3rd of July 2018

I haven't tried cooking cornstarch in a slow cooker, so I'm not sure whether it works, but you could definitely give it a try!

Jennie

Monday 11th of December 2017

Lovely recipe - worked a treat! It needed the salt and pepper to bring out enough flavour but it was really tasty and so easy. I love a recipe with so few ingredients! Always on the lookout for easy vegetarian recipes and will definitely save this one! Thank you.

Becca @ Amuse Your Bouche

Wednesday 20th of December 2017

Great! Thanks for the lovely feedback Jennie :)

Angie

Saturday 18th of November 2017

Can I use heavy whipping cream instead of sour cream? =S

Becca @ Amuse Your Bouche

Sunday 19th of November 2017

I'm sure that would work too!

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