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5 from 1 vote
Slow Cooker Mushroom Stroganoff
Slow Cooker Mushroom Stroganoff (v)
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Mushroom Stroganoff is a tasty vegetarian dinner that can easily be made in the slow cooker saving you time and washing up!
Course: Main Course
Cuisine: Russian
Servings: 2 people
Author: Emma Walton
  • 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
  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
Recipe 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!