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.
👌 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 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.
👌 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.
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📖 Printable Recipe
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.
Jackie Skidmore says
Becca can I use frozen mushrooms? Would I need less water?
Thanks
Jackie
Graeme Maver says
This is very tasty ,I dunk wholemeal bread into it
Lori L Conrad says
Whenever I make a dish in the crockpot that calls for onions, I always put them in first, with a little oil or just some spray. I cook them, by themselves for 30-60 minutes on high, to soften them. Them I'll add all the other ingredients.
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?