Slow cooker mushroom stroganoff is a rich, creamy, and hands-off vegetarian dish that combines a variety of mushrooms with aromatic spices and sour cream for a deeply flavorful stew. The slow cooking process enhances the umami richness of the mushrooms, while smoked paprika adds a distinctive smoky depth—making it a satisfying meal that practically cooks itself.
Ingredients
- 600g mixed mushrooms (e.g., button, cremini, portobello, shiitake, oyster), roughly chopped
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3 tsp smoked paprika (essential for authentic flavor)
- 1 vegetable stock cube, crumbled
- 125ml (½ cup) water
- 1 heaped tbsp full-fat sour cream
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, rice, or pasta (for serving)
Step-by-step instructions
- Add mushrooms, onion, garlic, smoked paprika, crumbled stock cube, and water to the slow cooker. Mix well to combine.
- Cook on high for 4 hours (or on low for 6–7 hours) until mushrooms are tender and the mixture has developed a rich, stew-like consistency.
- Stir in sour cream and fresh parsley until fully incorporated and creamy.
- Season with salt and pepper to taste.
- Serve hot over egg noodles, rice, or your preferred side.
For a thicker sauce, some recipes suggest adding a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 15 minutes of cooking. Alternatively, cream cheese can be used instead of sour cream for extra richness and stability