Slow Cooker Mushroom Stroganoff

Name: Slow Cooker Mushroom Stroganoff
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 100 g unsalted butter; 2 onions, finely sliced; 2 garlic cloves, crushed; 60 mL brandy; 1 tbsp. mustard seeds, roughly crushed with a pestle and mortar; 2 tbsp. Dijon mustard; 800 g mixed mushrooms (we used a mix of white mushrooms, shiitake, oyster and chanterelles), thickly sliced; 50 g plain flour; 300 mL vegetable stock; 2 tsp. Worcestershire sauce; 200 mL crème fraîche; Small handful fresh parsley, leaves picked and roughly chopped

This vegetarian alternative to the beef classic is cooked in a slow cooker for added ease. Serve with pasta for a delicious midweek meal.

By Grace EvansPublished: 08 March 2023

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preview for Slow Cooker Mushroom Stroganoff

This vegetarian slow cooker recipe makes for a delicious midweek meal! Mushrooms are cooked in a creamy, mustard, brandy sauce and then served with rice and topped with parsley.

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Yields:

Prep Time:

15 mins

Cook Time:

3 hrs 15 mins

Total Time:

3 hrs 30 mins

Cal/Serv:

363

Ingredients

100 g
unsalted butter
2
onions, finely sliced
2
garlic cloves, crushed
60 ml
brandy
1 Tbsp.
mustard seeds, roughly crushed with a pestle and mortar
2 Tbsp.
Dijon mustard
800 g
mixed mushrooms (we used a mix of white mushrooms, shiitake, oyster and chanterelles), thickly sliced
50 g
plain flour
300 ml
vegetable stock
2 tsp.
Worcestershire sauce
200 ml
crème fraîche
Small handful fresh parsley, leaves picked and roughly chopped

Directions

1. Step 1In a medium frying pan, melt the butter over medium heat. Add the onion and fry for 10min until beginning to soften. Once softened, add the garlic for 1min and fry until fragrant. Add the brandy and simmer for 2min until reduced. Add the mustard seeds and Dijon mustard and stir to combine. Add to the bowl of the slow cooker.
2. Step 2Meanwhile, in a large bowl, toss the mushrooms in the flour and plenty of seasoning until coated. Add to the bowl of the slow cooker (including all of the flour), along with the stock and Worcestershire sauce. Stir to combine. Cover and cook on low for 3hr.
3. Step 3Once cooked, stir through the crème fraiche, recover the lid and heat until hot through. Stir in the parsley, check seasoning, and serve with rice/pasta if you like.