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!
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...).
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.
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
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 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 teaspoon smoked paprika
- 1 tablespoon sour cream heaped
- Salt
- Black pepper
- 4 tablespoon 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Anne says
I’m going cook this, will make up a batch of cashew cream instead of the sour cream.
Debbie Judge says
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 says
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 says
Simple and delish! Thank you for sharing!
Nikki says
Could you add in some cornstarch so as it heats it thickens? Just curious.
Becca @ Amuse Your Bouche says
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!
Mona says
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 says
Great info, thanks Mona!
Jennie says
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 says
Great! Thanks for the lovely feedback Jennie :)
Angie says
Can I use heavy whipping cream instead of sour cream? =S
Becca @ Amuse Your Bouche says
I'm sure that would work too!
Blake says
Could I cook it on low? And, if so, what would be the time conversion? Thanks!
Becca @ Amuse Your Bouche says
I've not tried cooking this on low but I'd say try about 6 hours and see how you go?
Ellen says
Tried this recipe and agree with some of the comments. Lacked in flavor and runny compared to traditional stroganoff dishes. To get a thicker sauce:
- I removed the solids from crock pot and put liquid in a sauce pan
- Added 1/4 - 1/2 tablespoon butter (didn't measure too exactly)
- Added 1 tablespoon flour
- Few shakes of worchershire sauce
- Let it simmer on medium low and reduce to desired thickness
- Add solids back in and tossed to coat
Becca @ Amuse Your Bouche says
Thanks for the feedback Ellen!
Rikki Metz says
to add butter isnt vegan
Becca @ Amuse Your Bouche says
Hi Rikki, the recipe isn't vegan anyway as it has sour cream :)
Janet says
Worcestershire has anchovies so this is not a vegetarian version of Stroganoff.
Alicia says
They sell worestershire sauce in stores that has no anchovies. One brand is called Annie’s.