Mushroom stroganoff is a comforting and hearty dish that has its roots in Russian cuisine. Traditionally made with beef, this vegetarian version is perfect for those looking to enjoy the rich, creamy flavors without the meat. It’s a fantastic option for a weeknight dinner, especially when you want something warm and satisfying after a long day. Using a slow cooker makes it even more convenient, allowing you to set it and forget it while you focus on other tasks. This dish is not only delicious but also a great way to incorporate more mushrooms into your diet, which are packed with nutrients and umami flavor.
Mushroom stroganoff pairs beautifully with a variety of sides. Serve it over a bed of egg noodles or rice to soak up the creamy sauce. A side of steamed green beans or a simple green salad with a light vinaigrette complements the richness of the stroganoff. For a heartier meal, you can also serve it with crusty bread to mop up every last bit of sauce.
Slow Cooker Mushroom Stroganoff
Servings: 4
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup vegetable broth
1 tablespoon soy sauce
1/2 cup sour cream
2 tablespoons all-purpose flour
Chopped fresh parsley for garnish
Directions
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