Slow Cooker Mushroom Stroganoff

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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.

Mushroom stroganoff in a slow cooker with fresh parsley.

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:

Ingredients for mushroom stroganoff with text overlay.
  • 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.

Black digital CrockPot on a white background.

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.

Ingredients for mushroom stroganoff in a slow cooker.

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

Cooked mushrooms and onions in a slow cooker.

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

Mushroom stroganoff in a slow cooker.

Step 3: Add the sour cream and fresh parsley.

Mushroom stroganoff in a bowl with rice and garlic bread.

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

What is stroganoff?

Stroganoff is a traditional Russian recipe that became popular in the mid-19th century. The exact recipe depends on where in the world you are, and many countries now have their own versions. My recipe is not intended to be authentically Russian.

Is stroganoff vegetarian?

Stroganoff was originally a beef dish, which was therefore obviously not vegetarian. However, this is definitely a vegetarian stroganoff! Mushrooms are a very common alternative ingredient to make a vegetarian version.

What should I serve with mushroom stroganoff?

I think white rice does the best job of absorbing the tasty stroganoff sauce. Pasta (especially tagliatelle noodles) is also a common accompaniment.

Can mushroom stroganoff be prepared in advance?

Absolutely! This stew can easily be prepared in advance and reheated just before serving.

Mushroom stroganoff with garlic bread and rice.
Mushroom stroganoff in a bowl with rice and parsley.

Slow Cooker Mushroom Stroganoff

This slow cooker mushroom stroganoff is an incredible meal, which practically cooks itself! With a creamy, smoky, silky stroganoff sauce.

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.79 from 55 votes
Print Pin Comment
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 3 people
Calories: 90kcal
Author: Becca Heyes


  • 600 g (~ 1 ⅓ lb) various mushrooms – I used 250g portobello mushrooms + 150g chestnut mushrooms + 200g button mushrooms
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 teaspoons smoked paprika
  • 1 vegetable stock cube, crumbled
  • 125 ml (~ ½ cup) water
  • 1 heaped Tablespoon full fat sour cream
  • Salt
  • Black pepper
  • Few sprigs fresh parsley, chopped


  • Roughly chop all of the mushrooms. They will decrease in size as they cook, so don’t cut them too small. If using button mushrooms, you can just halve any larger ones, and leave any smaller button mushrooms whole.
  • Add the mushrooms to the slow cooker, along with the sliced onion, garlic, smoked paprika, and a crumbled stock cube. Pour over the water, and mix well to combine.
  • Cook on high for 4 hours.
  • Add the sour cream to the stew, and mix until the sour cream has melted to give a creamy sauce. Season to taste with salt and pepper, and serve with plenty of fresh parsley.


This mushroom stroganoff can be prepared in advance and reheated in the microwave or in a saucepan on the stovetop before serving.


Nutrition Facts
Slow Cooker Mushroom Stroganoff
Amount Per Serving (1 portion)
Calories 90 Calories from Fat 41
% Daily Value*
Fat 4.6g7%
Saturated Fat 2.1g11%
Cholesterol 10mg3%
Sodium 26mg1%
Potassium 1032mg29%
Carbohydrates 17.3g6%
Fiber 5.4g22%
Sugar 5.6g6%
Protein 5.1g10%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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  1. Hi there! I’m thinking about doubling or tripling this recipe for a large group and was wondering if I need to increase the cook time at all? Thanks in advance!