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Slow Cooker Mushroom Stroganoff
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4.6 from 5 votes

Slow Cooker Mushroom Stroganoff (v)

Mushroom Stroganoff is a tasty vegetarian dinner that can easily be made in the slow cooker saving you time and washing up!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: Russian
Servings: 2 people
Calories: 167.53kcal
Author: Emma Walton



  • 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


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!


Calories: 167.53kcal | Carbohydrates: 26.76g | Protein: 6.24g | Fat: 5.93g | Saturated Fat: 2.79g | Cholesterol: 12.48mg | Sodium: 1052.5mg | Potassium: 830.89mg | Fiber: 6.39g | Sugar: 10.44g | Vitamin A: 1905.68IU | Vitamin C: 20.29mg | Calcium: 68.25mg | Iron: 2.28mg