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
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.
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.
I think white rice does the best job of absorbing the tasty stroganoff sauce. Pasta (especially tagliatelle noodles) is also a common accompaniment.
Absolutely! This stew can easily be prepared in advance and reheated just before serving.
Slow Cooker Mushroom Stroganoff
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Thanks for the recipe – really nice and simple but tasty! I used single cream instead of sour cream (because it needed using up) and we were out of chicken stock so I used veg stock instead. Also I misread tsp for tbsp and put in way too much paprika, panicked and then washed it off the mushrooms and tried to balance the overpowering flavour by adding port. This seemed to work as it was rich and flavourful. Will be making again!
Ooh port sounds like a good addition! Glad you enjoyed it :)
I made this dish but the paprika killed it for me.
That’s a shame, paprika is an important part of a lot of stroganoff recipes, and it’s my favourite spice by a long way! I guess we can’t all have the same tastes.
I’m so glad I found your site! It’s so full of great recipes :) This one looks really yummy and easy for lazy days, but it’s nearly impossible to find sour cream here. Do you think yogurt would work instead?
Thank you! Yogurt could definitely work, it might be a little tangier but will be similar :)
Hopefully someone is seeing this post: my husband said the dish needed more flavor, it was served over noodles which were bland and I added no salt and added pepper after serving. Now, that statement makes me sound goofy ( no salt = no flavor) BUT he means more spice/herb or additional flavor beyond the paprika. I could add more smoked paprika but decided to ask if anyone had added other seasonings in addition to the SP. Send tips if you have them! Thank you!!
I think some salt and pepper would go a long way, and more smoked paprika would work too. Did you top it with fresh parsley? I find that adds lots of flavour too :) I’ve also put a squeeze of ketchup in this before which adds a nice bit of richness!
I used a generous amount of fresh thyme instead of parsley and used the ketchup included in the original version of the recipe. I also found that the dish was better on the second day. I really enjoyed it.
Thanks, so glad you liked it! :)
yes it actually turned out so good with the cream cheese.
Good to know, thanks! Glad you enjoyed it.
Cream cheese? Or sour cream?
The recipe calls for sour cream but Michelle said she was trying it with cream cheese.
gotcha. now I have to go get cream cheese lol
If you use cream cheese it won’t really be stroganoff any more, but will still be delicious :)
I already have sour cream so I’ll use that. I LOVE mushrooms. It’s in the crockpot now and I can’t wait!!!
Really hope you enjoyed it! :)
i am trying to make this for the first time tonight. i normally like mine really creamy. have you ever added cream cheese for thickness?
has anyone ever tried adding a little cream cheese to make creamier? i am going to try making this recipe for the first time tonight
Hi Michelle, sorry I didn’t get back to you before you gave it a go – been away for the weekend! Did you try adding cream cheese in the end?
I just made this tonight and I felt like it was missing something. I might try this next time!
i do not have a slow cooker so how would i make this in my gas oven? as it looks absolutely lovely & i really love mushroom
regards
Della x
Hi Della, why don’t you try this one instead :) https://www.amuse-your-bouche.com/15-minute-mushroom-stroganoff
What kind of mushrooms would you recommend?
I often just use regular white mushrooms or button mushrooms, but personally I think darker chestnut mushrooms and portobello mushrooms are sometimes a bit tastier. Anything will do though :)
My local grocery store was out of smoked paprika, so I went with chipotle powder. I am a little nervous, now, because I put the full 2 tsp in. Chipotle powder is made from jalapenos. Maybe I should have put less? I guess we’ll find out! Anyway, thanks for the recipe. If it turns out too hot this time, I’ll try again with actual smoked paprika. ;-)
Ooh I’m not sure! I hope it’s tasty – if it’s too hot you could always try adding a bit more sour cream. Fingers crossed!
This looks so good, I will be trying this very soon!! I included this in a Recipe Roundup on my blog!!! Annie @ Plus Size to Downsized!