Slow Cooker Mushroom Stroganoff (v)

3.89 from 51 votes

Mushroom Stroganoff is a tasty vegetarian dinner that can easily be made in the slow cooker saving you time and washing up!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: Russian

Servings: people

Calories: 167.53kcal

Author: Emma

Ingredients

500 ml vegetable stock
3 tsp paprika
2 tbsp tomato puree
400 grams mixed mushrooms
1 leek
2 cloves garlic
4 tbsp sour cream
1 handful fresh parsley

Metric - US Customary

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

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!

Nutrition