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- 1 pound (450g) of sliced mushrooms (cremini or button) - 1 medium onion, finely chopped - 3 garlic cloves, minced - 2 cups of vegetable broth - 1 tablespoon of soy sauce - 1 tablespoon of vegetarian-friendly Worcestershire sauce In this recipe, sliced mushrooms are the star. Cremini or button mushrooms give a rich flavor. I like using fresh, firm mushrooms for best results. Next, chopped onion and minced garlic add depth. They bring a lovely aroma to the dish. Vegetable broth serves as the base, adding moisture and flavor. Soy sauce and Worcestershire sauce enhance the taste, making it savory and satisfying. - 1 teaspoon of dried thyme - 1 teaspoon of smoked paprika - 1/2 teaspoon of freshly ground black pepper - 1 cup of sour cream - 3 tablespoons of cornstarch mixed with 3 tablespoons of cold water Seasoning is key! Dried thyme adds earthiness, while smoked paprika gives warmth. Black pepper adds a hint of spice. Sour cream makes the dish creamy and rich. To thicken the sauce, we use a cornstarch mixture. This helps create that perfect creamy texture we all love. - 8 oz (225g) of egg noodles or gluten-free pasta of choice For the pasta, I recommend egg noodles for their soft texture. They soak up the sauce well. If you're gluten-free, any gluten-free pasta will work. Just cook it according to the package instructions. It will blend beautifully with the creamy mushroom sauce. Start by adding the sliced mushrooms, chopped onion, and minced garlic to your slow cooker. These ingredients create a rich base. Then pour in the vegetable broth, which adds moisture and flavor. Next, add the soy sauce and Worcestershire sauce for umami depth. Don’t forget the dried thyme, smoked paprika, and black pepper. Stir everything until it mixes well. Set your slow cooker to low for about 4 hours or high for 2 hours. The low setting helps the mushrooms get tender and the flavors to blend. Check your stroganoff after the time is up. The mushrooms should be soft and juicy. If they aren’t, let them cook a bit longer. After cooking, stir in the sour cream until it becomes creamy. Then, add the cornstarch slurry to thicken the sauce. Mix well and cover the slow cooker again. Cook on high for another 30 minutes to achieve your desired thickness. During this time, boil your egg noodles according to the package. Drain them once they are al dente. When the sauce is ready, gently fold the noodles into the creamy mushroom mix. Adjust seasoning with salt and more pepper if needed. Let it rest for 5 minutes before serving. Enjoy your meal in deep bowls, topped with fresh parsley for a colorful touch! To get the best creamy texture in your stroganoff, choose the right sour cream. Regular sour cream works well, but a dairy-free version can also fit beautifully. This choice keeps the dish rich and smooth. A cornstarch slurry is crucial here. Mix cornstarch with a bit of cold water before adding it to your dish. This thickens the sauce without clumps. Stir it in after cooking, and let it cook on high for a bit longer. This helps the sauce become velvety and thick. Adding fresh herbs can really boost flavor. Try chopped parsley or thyme right before serving. They add a fresh taste that brightens the dish. You can also swap out some ingredients for variety. For example, using a different type of mushroom can change the flavor. Consider adding spinach or peas for extra color and nutrients. Slow cookers vary in heat, so adjust cooking times as needed. If you have a newer model, it may cook faster. Keep an eye on your dish, especially during the last hour. To check for doneness, look for tender mushrooms and a thick sauce. When everything is soft and creamy, it’s ready to enjoy. {{image_4}} You can easily make this dish fit different diets. For a vegetarian version, stick to the original recipe. To make it vegan, swap sour cream for a dairy-free alternative like cashew cream or coconut yogurt. You can also use vegetable broth as your base. If you need gluten-free options, use gluten-free pasta instead of egg noodles. Make sure to check labels on sauces too, as some contain gluten. Look for gluten-free soy sauce and Worcestershire sauce. Want to change the flavor? Try adding protein. Chicken or beef can give a hearty twist. Just add cooked meat toward the end to keep it tender. You can also add veggies like spinach or peas for extra nutrition and color. Toss them in during the last 30 minutes of cooking. For different textures, play with thickeners. Instead of cornstarch, you can use arrowroot or a nut-based cream for a rich feel. Switching up noodle shapes can also change the game. Try wide noodles, shells, or even zucchini noodles for a fun twist. Each noodle shape will hold the sauce differently, giving you a new experience every time. After enjoying your creamy mushroom stroganoff, let it cool down. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. You can reheat your stroganoff in two ways: the microwave or stovetop. If using a microwave, warm it in short bursts. Stir every minute to avoid hot spots. If you prefer the stovetop, heat it gently in a pan. Add a splash of broth or water to keep it creamy. Stir often to ensure it heats evenly. Want to save some for later? Freezing is a great option. First, let the stroganoff cool completely. Then, portion it into freezer-safe containers. Leave a little space at the top for expansion. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned before to enjoy that creamy goodness again. Yes, you can make this stroganoff dairy-free. Use a dairy-free sour cream. Brands like cashew or coconut yogurt work well. For a creamy sauce, try using coconut milk or almond cream instead. These options keep the dish rich and tasty. Cooking on low takes about 4 hours. If you choose high, it takes about 2 hours. You can check for tenderness in the mushrooms. They should be soft but not mushy. This time helps blend all the flavors. Absolutely! You can use shiitake or portobello mushrooms for a unique taste. Each type adds its own flavor note. Mixing different mushrooms can also enhance the dish's depth. Experiment to find your favorite blend. I recommend serving this stroganoff with egg noodles or rice. It pairs well with crusty bread, too. You can add a side salad for freshness. Green beans or steamed broccoli also complement the dish nicely. Enjoy the mix of flavors! In this blog post, I covered how to create a delicious mushroom stroganoff in your slow cooker. We discussed essential ingredients, step-by-step instructions, and ways to customize the dish. I shared tips for achieving the perfect creamy texture and suggested variations to suit different diets. Whether you want to stick with classic egg noodles or try gluten-free options, this recipe allows for flexibility. Take these ideas to make a meal that suits your taste. With a little practice, you’ll master this comforting dish. Enjoy cooking!

Slow Cooker Creamy Mushroom Stroganoff

Indulge in the rich flavors of Slow Cooker Creamy Mushroom Stroganoff with this easy recipe! Made with fresh mushrooms, tender egg noodles, and a creamy sauce, it’s perfect for cozy dinners. Just combine your ingredients in a slow cooker and let it do the work! Whether you're a busy parent or a cooking novice, this dish will impress everyone at the table. Click to explore this delicious recipe and bring comfort food to your kitchen!
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Ingredients
  

1 pound (450g) of sliced mushrooms (cremini or button varieties work beautifully)

1 medium onion, finely chopped

3 garlic cloves, minced

2 cups of vegetable broth

1 tablespoon of soy sauce

1 tablespoon of vegetarian-friendly Worcestershire sauce

1 teaspoon of dried thyme

1 teaspoon of smoked paprika (for added depth)

1/2 teaspoon of freshly ground black pepper

1 cup of sour cream (or a creamy dairy-free alternative)

3 tablespoons of cornstarch mixed with 3 tablespoons of cold water (this will be used for thickening)

8 oz (225g) of egg noodles or gluten-free pasta of choice

Fresh parsley, chopped (for an aromatic garnish)

Instructions
 

In your slow cooker, add the sliced mushrooms, chopped onion, and minced garlic. Pour in the vegetable broth, followed by the soy sauce, Worcestershire sauce, dried thyme, smoked paprika, and black pepper. Stir everything together until well combined.

    Secure the lid on your slow cooker, and set it to cook on low for about 4 hours or on high for 2 hours. This allows the mushrooms to become tender and for the flavors to infuse beautifully.

      Once the cooking time is up, stir in the sour cream and the prepared cornstarch slurry. Mix until the sauce is creamy and well-coordinated. Cover and cook on high for an additional 30 minutes to thicken the sauce to your desired consistency.

        As the stroganoff thickens, cook the egg noodles according to the package instructions until they are al dente. Once they're cooked, drain them and set them aside.

          When ready, gently fold the cooked noodles into the mushroom sauce in the slow cooker, ensuring that they are thoroughly coated in the creamy goodness.

            Give it a taste and adjust seasoning with salt and additional pepper if necessary. Let the stroganoff rest for 5 minutes, allowing the flavors to marry beautifully.

              Serve your creamy mushroom stroganoff in deep bowls, garnished with a sprinkle of freshly chopped parsley for a delightful pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6

                  - Presentation Tips: Present the stroganoff in deep bowls and finish with an extra sprinkle of parsley. For a comforting touch, serve with crusty bread on the side to soak up the delicious, creamy sauce. Enjoy!