Slow Cooker Mushroom Stroganoff
An easy slow cooked supper
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!
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!
Slow Cooker Mushroom Stroganoff (v)
- 1 vegetable stock pot
- 500 millilitres water
- 3 tsp paprika
- 2 tbsp tomato puree
- 400 grams mixed mushrooms
- 1 leek
- 2 cloves garlic
- 4 tbsp sour cream
- 1 handful fresh parsley
Stir the stock pot into warm water until dissolved along with the paprika and tomato puree.
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.
Slice the garlic and add this to the slow cooker too.
Place the slow cooker on low and cook for 8-10 hours.
15mins before serving stir in the sour cream and fresh parsley.
Let it simmer for the last 15 mins with the lid off until it has reduced slightly.
Serve piping hot with green vegetables and either pasta or rice
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!
Batch prepare these seven slow cooker meals so that you’ve got dinner covered for every night of the week.