Slow Cooker Mushroom Stroganoff

Mushroom Stroganoff with white rice

So we’ve had the slow cooker for almost a month now and I’ve finally cracked my first recipe! We had agonised so long over which model to buy (hence my post on the Top 10 Tips for Buying a Slow Cooker) that I couldn’t wait to start experimenting with it.

The first time I made this Mushroom Stroganoff I’ll admit I was actually in all day. I wanted to watch the slow cooker do its thing and make sure it wasn’t going to explode the first time we left it in the house on its own. Unsurprisingly it didn’t.

This time round I had a slightly different test for the slow cooker – what happens when you go over the cooking time and have to leave it on heat. Again – nothing! When Jon came home really late from work unexpectedly, the slow cooker cleverly knew it just had to keep the stroganoff warm. I genuinely don’t know how we lived without the slow cooker before!

Mushroom Stroganoff with fresh parsley and plain rice

I think the reason this slow cooker Mushroom Stroganoff recipe has fast become our favourite is because it is so easy to cook and it also contains just a few select ingredients. This means that it not only requires NO cooking effort on my part, but also almost no preparation too!

Despite the ease of the recipe it is still incredibly tasty and is such a rich and creamy sauce. For that reason I think it is best served with steamed rice and vegetables. We love it with curly kale, cabbage or broccoli (or indeed a combination of the above.) It’s also quite a fun recipe and you can chop and change which type of mushrooms you use. Our favourites are chestnut mushrooms but we’ve also used button, oyster and portobello. Feel free to experiment!

Mushroom Stroganoff served with boiled rice

The Recipe

Slow Cooker Mushroom Stroganoff (v)

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 2 portions

Ingredients

  • 1 vegetable stock pot
  • 500ml water
  • 3 tsp paprika
  • 2 tbsp tomato puree
  • 400g mixed mushrooms
  • 1 leek
  • 2 cloves of garlic
  • 4 tbsp sour cream
  • Handful of fresh parsley

Instructions

  1. Stir the stock pot into warm water until dissolved along with the paprika and tomato puree.
  2. Pour into the slow cooker along with the mushrooms and leek (sliced). If using button mushrooms I like to keep these whole or simply halve.
  3. Slice the garlic and add this to the slow cooker too.
  4. Place the slow cooker on low and cook for 8-10 hours.
  5. 15mins before serving stir in the sour cream and fresh parsley.
  6. Let it simmer for the last 15 mins with the lid off until it has reduced slightly.
  7. Serve piping hot with green vegetables and either pasta or rice

Notes

This will produce enough to fill a 1.5 litre slow cooker which makes a large portion for 1 person or the perfect sized portion for 2 people.

We have left this as long as 10-12 hours with no issues. If you have a good quality slow cooker that doesn't let the moisture escape this will last all day bubbling at home without you!

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I am incredibly new to the world of slow cookers and I am still amazed at what can be achieved with so little effort on my part.

Mushroom Stroganoff
What was the first thing you cooked with your slow cooker and is it still a family favourite? Have you become much more adventurous with your slow cooker and do you have any recipes you’d like to share? I’d love to hear in the comments below.

37 comments

  1. I see this recipe was posted almost a year ago but I just found. I’m wondering what a vegetable stock pot is. A stock pot in the States is a large cooking pot….this vegetable stock pot sounds like a food item in this recipe. I would love to try this recipe, it looks soooo good!

    1. Hi Heather!;m I’m glad you stumbled across it. A stock pot in the UK is a little pot of condensed stock (about a tablespoon). You could add stock in any form but watch the volume of liquid in the recipe as a whole 🙂

    1. Hi Kylie thanks for your message. Apologies for the oversight. The leeks should go in at the same time as the mushrooms. I slice the leeks to a similar size as the mushrooms.

      Thanks again for stopping by! I’ll update the recipe soon 🙂

    1. Thanks Elizabeth! It’s so simple we make this probably once a fortnight at the minute! The more mushrooms the better so chuck them all in 😛 – PS. why not check out my Chestnut Stroganoff too!

    1. Do let me know how it goes Katie! If you like this recipe you may also like my Chestnut Stroganoff which you can find on my homepage 🙂

    1. Thanks Helen. When I bought ours I didn’t think I’d use it as much as we now do! They are a good investment 🙂

    1. Thanks Kerry! We rely on ours way more than we ever thought we would. It really does make a long day at work so much better knowing dinner is done 🙂

    1. Thanks Camilla! It certainly tastes good for you :-p can’t imagine there are too many calories in it, I’ll have to work it out

    1. Thanks Sus! I always forget you live on a boat – so cool, though it must be frustrating not being able to have time savers like a slow cooker. They do come in handy!

    1. Thanks Helen. We should probably use our slow cooker for dried beans more! They are certainly cheaper than buying the pre-soaked variety!

  2. Hi, is this recipe suitable for freezing? Also, if I do would it be better to add the cream after I’ve recooked the mushrooms?

    1. Hi Carl I’m afraid I’ve never actually frozen this recipe after its been cookies. It’s too delicious to have leftovers that need freezing!

      You can however prep the ingredients in advance and freeze them for cooking at a later date which we often do (see here: http://supperinthesuburbs.com/2015/09/21/meal-planning-monday-a-week-of-vegetarian-slow-cooker-meals-for-your-freezer/ )

      If you are set on freezing this post cooking I would leave the cream out as you suggest.

      I hope that helps, and do let me know how you get on!

    1. Thanks Dannii! I think as soon as you realise a slow cookers full potential you become attached! I definitely am to ours 🙂 I must post more slow cooker recipes!

  3. Tried this last night and it was absolutely delicious! It was filling, healthy and free on Slimming World. It was fabulous to come home after a long day at work to the lovely smell and it all bubbling away. I’ll definitely make it again!

  4. Hi thank you for your gorgeous recipe, I have adapted to add further vegetables to get more of the 5 a day in a deducted mushrooms to compensate. I added an thinly sliced onion, chantenay carrots and baby courgettes. Getting hungry thinking of it. x

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