Step-by-Step Method
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Prep the mushrooms
Clean and slice them. Don’t cut too thin—mushrooms shrink during cooking. -
Layer the flavors
Place the mushrooms, onion, and garlic into your slow cooker. Add broth, soy sauce, Worcestershire sauce, thyme, paprika, salt, and pepper. -
Set and forget
Cook on low for 6–7 hours or high for 3–4 hours. The mushrooms will soften and the broth will develop rich flavor. -
Finish the sauce
About 20 minutes before serving, whisk sour cream with a bit of hot liquid from the slow cooker to temper it. Then stir it back into the pot. If you prefer a thicker sauce, mix flour or cornstarch with water and stir it in at this point. -
Serve with love
Spoon the stroganoff over cooked egg noodles, rice, or mashed potatoes. Sprinkle with parsley and maybe an extra dollop of sour cream.
Tips for Success
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Boost the flavor: A splash of white wine added at the beginning enhances complexity.
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Make it vegan: Substitute sour cream with coconut cream or a dairy-free yogurt alternative.
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Storage: Keeps well in the fridge for 3–4 days, and the flavors deepen overnight.
Why You’ll Love It
Slow Cooker Mushroom Stroganoff is the ultimate comfort food without the fuss. It’s earthy, creamy, and hearty enough to satisfy vegetarians and meat-lovers alike. Plus, the slow cooker does most of the work—so dinner practically makes itself.
