Creamy Mushroom Stroganoff Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 3 hours
Servings
4
Ingredients:
  • 3 tablespoons unsalted butter
  • 2 medium onions, sliced
  • 2 pounds white button mushrooms, thickly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 garlic cloves, minced
  • ⅓ cup dry white wine
  • 1 cup vegetable broth
  • 2 teaspoons vegetarian Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2/3 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 8 ounces extra wide egg noodles, cooked and drained
Instructions:
  1. Coat inside of Crockpot™ slow cooker with nonstick cooking spray. Melt butter in large skillet over medium-high heat. Add onions, half of mushrooms, thyme, ½ teaspoon salt and ¼ teaspoon pepper; cook and stir 3 minutes or until mushrooms have cooked down slightly. Add remaining mushrooms. Cook 15 minutes or until mushrooms are tender and liquid has almost completely evaporated. Add garlic; cook 2 minutes. Pour in wine; cook and stir 1 minute. Remove to slow cooker. Stir in broth, Worcestershire sauce and mustard.
  2. Cover; cook on HIGH 2 hours or on LOW 4 to 4 ½ hours. Turn off heat. Let cool 10 minutes. Stir in sour cream, parsley and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Divide noodles evenly among four plates; top with stroganoff to serve.
Entrees
American
Vegetable
Slow Cooker