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!
The Recipe
Slow Cooker Mushroom Stroganoff (v)
Ingredients
- 500 ml vegetable stock
- 3 teaspoon paprika
- 2 tablespoon tomato puree
- 400 grams mixed mushrooms
- 1 leek
- 2 cloves garlic
- 4 tablespoon sour cream
- 1 handful fresh parsley
Instructions
- Stir the paprika and tomato puree into the warm vegetable stock.
- 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
Notes
Nutrition
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Heather says
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!
efwalt says
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 🙂
Kyile says
When do you add the leek please?
Emma Walton says
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 🙂
Elizabeth says
MMm sounds lovely and I have a fridge full of mushrooms! Bookmarked to try later!
Emma Walton says
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!
Katie Bryson says
This sounds like a delicious winter supper and perfect that it's a slow cooker recipe as that just makes it so low on effort! I'm going to cook this next week - thanks!
Emma Walton says
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 🙂
Lucy @ BakingQueen74 says
Well as you know I love a slow cooker recipe! am also trying to introduce more meat-free meals, so this will definitely be going in my pot very soon 😀
Emma Walton says
Do let me know how it goes Lucy! It's one of our faves so I hope you like it 🙂
Helen @ family-friends-food.com says
Yet another gorgeous looking recipe telling me I really need to get a slow cooker!! I'll check out your buying tips, I think...
Emma Walton says
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 🙂
Kerry at Kerry Cooks says
This looks so good! Like Helen I too need to get a slow cooker! It would be so nice at this time of year to come home to a warming delicious meal like this
Emma Walton says
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 🙂
Camilla says
This looks like a really delicious and healthy recipe, must try it soon:-)
Emma Walton says
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
Munchies and Munchkins says
YUM, love my slow cooker and I LOVE mushrooms. Can you believe I hated them until I was about 20???
Emma Walton says
:-O how could anyone ever hate mushrooms?! Glad you've seen the light 😛
Emily says
Yummy! One of my fave dishes I hadn't thought to slow cook it xx
Emma Walton says
Hey Emily! It works so well in the slow cooker! You should definitely give it a try 🙂
Sus // roughmeasures.com says
I really do need to invest in a slow cooker once we move off the boat! This looks delicious.
Emma Walton says
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!
Helen at Casa Costello says
Mushroom Stroganoff is one of my most favourite meals and one of the only dishes I ever bothered cooking as a student. I love it even more now it can be made in a slow cooker!
Emma Walton says
Thanks Helen! There is something about its simplicity that really is comforting isn't there? 🙂
Helen @ Fuss Free Flavours says
What a lovely recipe, I love my slow cooker and use it all the time, mainly for gently cooking dried beans.
Emma Walton says
Thanks Helen. We should probably use our slow cooker for dried beans more! They are certainly cheaper than buying the pre-soaked variety!
Carl says
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?
Emma Walton says
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!
Dannii @ Hungry Healthy Happy says
I don't think I could live without my slow cooker, especially when you can make delicious dishes like this.
Emma Walton says
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!
DonnaJ says
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!
Suzie says
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
Emma Walton says
Wow sounds fantastic Suzie! I hope you enjoy it! I love chantenay carrots. Great suggestion.
Lucy says
Making this tonight!! It’s also very low points on the latest WeightWatchers plan so that is very good for me (trying to get back on track after summer hols). Looking forward to it!
HARRIET WELLS says
This was so delicious!! It was so easy to make, I showed my friend and she asked for the recipe! I also love the blog so much xx
Emma Walton says
Thank you so much Harriet! Comments like these make my day!
Daniel S W says
Now that’s what I call a 5-star dish!!
Xiehe says
Does anyone know what I could substitute the sour cream for to make it vegan? Really want to try making a mushroom stroganoff in the slow cooker instead of on the hob.
Emma says
Hi Xiehe
I've turned vegan since making this recipe and usually replace sour cream with Oatly Creme Fraiche. I haven't tried it myself yet but that's what I would try. Maybe just stir it in right right right at the very end so it definitely doesn't split.