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To make a rich and creamy mushroom stroganoff, gather these key ingredients: - 1 pound (450g) mushrooms, sliced (cremini or a mix) - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 tablespoon soy sauce - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 cup sour cream - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) - Salt and pepper to taste - 8 ounces (225g) egg noodles - Fresh parsley, chopped (for garnish) These ingredients will create a delicious dish that comforts and satisfies. The mushrooms are the star here, adding depth and earthiness. The onions and garlic provide a savory base, while the vegetable broth keeps the dish moist. Soy sauce adds a touch of umami, enhancing the flavor. Sour cream gives that creamy texture we crave. The cornstarch thickens the sauce, making it perfect to coat the noodles. Fresh parsley not only adds color but also a burst of freshness to each bite. Gather these ingredients, and you’re on your way to a delightful meal that everyone will love. In the slow cooker, add these ingredients: - 1 pound of sliced mushrooms - 1 medium diced onion - 3 cloves of minced garlic - 1 cup of vegetable broth - 1 tablespoon of soy sauce - 1 teaspoon of dried thyme - 1 teaspoon of paprika Mix everything well. Stirring is key to blending flavors and ensuring even cooking. Cover the slow cooker. Set it to low heat for 6-7 hours or high heat for 3-4 hours. The cooking time will soften the mushrooms. You want them to be tender and full of flavor. About 30 minutes before you serve, add 1 cup of sour cream to the mixture. Then, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Add this to the slow cooker. Stir well and cover it again. This step thickens the stroganoff and makes it creamy. While the stroganoff cooks, boil 8 ounces of egg noodles. Follow the package instructions for timing. Drain the noodles when they are cooked, and set them aside. This way, they will be ready to serve with the stroganoff. Once the stroganoff is thickened and creamy, taste it. Adjust with salt and pepper to get the perfect flavor. Serve the stroganoff over the egg noodles. Top each plate with fresh chopped parsley. This adds color and a fresh taste. To make your stroganoff creamy, add sour cream about 30 minutes before serving. This helps it blend well without curdling. If you want a thicker sauce, mix cornstarch with water to create a slurry. Stir this into the mixture and let it cook. Adjust the sauce thickness by adding more broth if it gets too thick. For more flavor, consider adding fresh herbs like thyme or parsley. You can also try a pinch of nutmeg or a splash of white wine. These enhance the dish's depth. When seasoning, start with a little salt and pepper. Taste as you go to balance the flavors. This way, your stroganoff won’t be bland. Cooking times can change based on your slow cooker model. Generally, cook on low for 6-7 hours or high for 3-4 hours. Always check the doneness of the mushrooms. They should be tender and full of flavor. For safety, keep the lid on while cooking to maintain heat. This helps the dish cook evenly and prevents spills. {{image_2}} You can easily make this dish vegetarian. Simply swap the sour cream for a plant-based option. There are many good choices, like coconut yogurt or cashew cream. Both give a rich taste. You can also change the mushrooms. Try using shiitake, portobello, or oyster mushrooms for different flavors and textures. Each type adds its own twist to the dish, making it exciting! Want to add some protein? Chicken or beef works great! If you use chicken, cut it into small pieces. For beef, use thin strips. Adjust the cooking time too. Chicken needs about 4-5 hours on low, while beef may take 5-6 hours. This extra protein makes the dish heartier and more filling. If you need a gluten-free meal, use gluten-free noodles. They cook well in the same way as regular noodles. For thickening, you can use cornstarch or arrowroot powder instead of flour. Both options will keep your stroganoff creamy and delicious. Just mix them with water before adding to the slow cooker. Enjoy your tasty, gluten-free meal! After enjoying your meal, let the leftover stroganoff cool down a bit. Place it in the fridge within two hours to keep it fresh. Use airtight containers to store the stroganoff. This helps to lock in flavors and prevent spoilage. Glass containers work great, as they do not stain or hold odors. If you use plastic, make sure it's BPA-free. To reheat your stroganoff, use the stove or microwave. If using the stove, heat it in a pan over low heat. Stir often to avoid sticking. If using a microwave, heat it in short bursts of 30 seconds. Stir between each burst for even heating. To keep the creaminess, add a splash of broth or water as you reheat. You can freeze stroganoff for later use. Let it cool completely before placing it in a freezer-safe container. Make sure to leave some space at the top for expansion. For best results, eat it within three months. When ready to eat, thaw it in the fridge overnight. Reheat it gently using the stove or microwave, adding a little broth to restore its creamy texture. Yes, you can prepare this dish ahead of time. I recommend cooking it in the slow cooker. Once done, let it cool before storing. You can keep it in the fridge for up to three days. Just reheat it gently on low heat when you're ready to serve. If you need a substitute for sour cream, here are some options: - Greek yogurt: Use plain, unsweetened yogurt for a similar taste. - Cream cheese: Soften it first for easy mixing. - Cashew cream: Blend soaked cashews with water for a dairy-free option. - Silken tofu: Blend until smooth for a vegan choice. You will know the mushrooms are done when they turn soft and tender. They should look juicy and slightly shrunken. A good test is to poke one with a fork; it should feel easy to pierce. Yes, you can double this recipe easily. Just make sure your slow cooker is large enough. You may need to adjust the cooking time slightly. Check for doneness of the mushrooms as you cook. This blog shared the tasty process of making Slow Cooker Creamy Mushroom Stroganoff. You learned to combine simple ingredients like mushrooms, broth, and soy sauce. I walked you through easy steps to cook, add creaminess, and serve with egg noodles. Remember, you can customize it to fit your taste. Whether for a cozy dinner or meal prep, this dish is a winner. Enjoy your cooking adventure and share this recipe with friends!

Slow Cooker Creamy Mushroom Stroganoff

Indulge in the rich flavors of Slow Cooker Creamy Mushroom Stroganoff with this easy recipe! Perfectly tender mushrooms, savory onion, and a creamy sauce come together effortlessly in your slow cooker. Just mix the ingredients, set it, and let the magic happen. Serve it over egg noodles for a comforting meal the whole family will love. Click through to explore this delicious recipe and make dinner a breeze!
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Ingredients
  

1 pound (450g) mushrooms, sliced (cremini or a mix)

1 medium onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon paprika

1 cup sour cream

2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

8 ounces (225g) egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Slow Cooker: In the slow cooker, combine the sliced mushrooms, diced onion, minced garlic, vegetable broth, soy sauce, dried thyme, and paprika. Stir well to mix all the ingredients evenly.

    Cook: Cover the slow cooker and set it to low heat. Cook for about 6-7 hours or on high heat for about 3-4 hours, until the mushrooms are tender.

      Add the Creaminess: About 30 minutes before serving, stir in the sour cream to the mushroom mixture. Then, mix the cornstarch and water together in a small bowl to create a slurry, and add this to the slow cooker. Stir well and cover to continue cooking.

        Cook the Noodles: While the stroganoff is finishing, cook the egg noodles according to the package instructions. Drain and set aside.

          Season and Serve: Once the stroganoff is thickened and creamy, season with salt and pepper to taste. Serve over the cooked egg noodles.

            Garnish: Top each serving with freshly chopped parsley for a burst of color and flavor.

              Prep Time: 20 minutes | Total Time: 6-7 hours | Servings: 4-6