Slow Cooker Mushroom Stroganoff

I adore a good mushroom stroganoff – this hearty mushroom stew is one of my favourite meals of all time.

I often make a quick stroganoff in just 15 minutes, which is one of my most popular recipes on the site (I think you guys like stroganoff about 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 entirely hands-off time, it can be made with almost no effort at all!

An incredible meal, which practically cooks itself? That’s got to be a winner.

The flavour of a mushroom stroganoff is just incredible. It’s a hearty mushroom stew made with smoked paprika (my favourite spice of all time!) and sour cream. The two combine to give a silky sauce that’s not only rich and smoky, but also smooth and creamy. It’s such a wonderful combination.

I love serving my vegetarian stroganoff with white rice, which soaks up the sauce beautifully – but it’s also great paired with pasta, brown rice, mashed potato, or even just a good slab of garlic bread for dipping!

The stew itself is really low calorie (only 90 cals per portion!), so there’s plenty of opportunity for serving it with a yummy side dish.

❤️ Why You’ll Love This Recipe

• The flavours are unreal.
• Since this is a slow cooker recipe, it’s a meal which pretty much cooks itself. You don’t need to keep returning to the slow cooker as it’s cooking – it’s very much a ‘dump in the ingredients and leave it for 4 hours’ kind of recipe, so you can be getting 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 won’t matter if the stew stays in the slow cooker for a little while longer, so it can be ready to serve up whenever you and your guests are hungry.

🥗 Ingredients

Here’s what you’ll need to make this recipe:

• mushrooms – I used chestnut mushrooms, portobello mushrooms, and button mushrooms.
• onion
• garlic
• smoked paprika – it needs to be the smoked kind, not sweet paprika!
• stock cube. I like to use a solid stock cube, as this recipe doesn’t require much liquid. If you want to use liquid stock instead, you won’t need much of it, so you might want to add some additional seasonings as well.
• sour cream
• fresh parsley

See the printable recipe card below for detailed ingredient quantities.

Becca’s Top Tip

I like using a few different types of mushroom in my stroganoff, as it gives a nice variety – you get some large, chewy, meaty bites, and some smaller, rounder pieces. But if you prefer, you can just stick to one kind of mushroom, or use whatever you have on hand.

🔪 Equipment

This easy mushroom recipe requires a slow cooker. I use a digital Crock-Pot with a 4.7 litre (~ 5 quart) capacity, and this mushroom stroganoff fits perfectly. If your slow cooker is a significantly different size to mine, you may need to adjust the cooking time of this recipe slightly.

I’ve had this slow cooker since 2014 (!), and it’s 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.

Check out my other slow cooker recipes if you’d like some more inspiration!

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Add almost all of the ingredients to the slow cooker, and mix to combine.

Step 2: Cook on high for 4 hours, until the mushrooms and onions have cooked down to give a rich stew.

Step 3: Add the sour cream and fresh parsley.

Step 4: Serve with rice or pasta.

Becca’s Top Tip

Just like with most slow cooker recipes, this stroganoff sauce does end up on the thinner side, because the liquid doesn’t evaporate away. This isn’t a problem at all, but I would recommend serving your stroganoff with some garlic bread to help mop up any of that tasty sauce that’s left on the plate!

💭 Stroganoff FAQs