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Slow Cooker Mushroom Stroganoff

A cozy, creamy, and low-effort dish that combines tender mushrooms in a rich sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Mushroom Layer
  • 2 pounds mushrooms, sliced thick Use cremini or a mix of cremini and shiitake for deeper flavor.
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
Sauce
  • 1 cup vegetable broth
  • 2 tablespoons Worcestershire sauce or soy sauce
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste Salt and black pepper to taste Season in layers for best flavor.
  • 4 tablespoons butter
  • 8 ounces cream cheese, cubed, or 1 cup sour cream If using sour cream, temper it to prevent curdling.
Pasta
  • 12 ounces egg noodles or your favorite pasta Cook until just tender.
  • Fresh parsley for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Layer mushrooms, onion, and garlic in the slow cooker.
  2. Pour in broth, Worcestershire or soy sauce, paprika, thyme, and a pinch of salt and pepper.
Cooking
  1. Set to low for 6 to 7 hours or high for 3 to 4 hours.
  2. The mushrooms will release juices and shrink into tender, savory bites.
  3. Stir in butter and cream cheese or sour cream, then cover for 10 minutes to melt.
  4. Taste and adjust seasoning.
Final Steps
  1. Meanwhile, cook pasta until just tender. Drain, then fold into the sauce.
  2. Let it sit for a minute so the noodles grab that creamy goodness.
  3. Finish with parsley. Serve hot with a crisp salad or toasted bread.

Notes

Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce. For thicker sauce, stir in a slurry of cornstarch and water at the end.