Mushroom stroganoff

Vegetarian comfort food at its best!

  • 3 hrs 15 mins cooking
  • Serves 1
  • Print
Vegetarian comfort food at its best! Made in the slow cooker this hearty mushroom stroganoff is delicious served with buttery pasta.
Looking for more slow cooker recipes?


  • ¼ cup (60ml) olive oil
  • 12 shallots (300g), halved
  • 200 button mushrooms
  • 200 swiss brown mushrooms
  • 375 portobello mushrooms, quartered
  • 500 cup mushrooms, halved
  • 3 loves garlic, sliced thinly
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons paprika
  • 2 fresh bay leaves
  • 1 cup (250ml) dry white wine
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • ½ cup (120g) crème fraÎche
  • 1 tablespoon plain flour
  • ¼ cup finely chopped fresh chives


  • 1
    Heat 1 tablespoon of the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook shallots and one-third of the mushrooms, stirring, for 5 minutes or until browned. Remove from cooker. Repeat twice with remaining oil and mushrooms.
  • 2
    Return mushroom mixture to cooker with garlic, half of the thyme, rosemary, paprika, bay leaves and wine; bring to the boil. Boil, uncovered, for 5 minutes or until wine reduces by half.
  • 3
    Add mustard and sauce; stir to combine. Cook, covered, on high, for 2 hours. Discard bay leaves.
  • 4
    Combine crème fraîche and flour in a small bowl. Stir crème fraîche mixture into mushroom mixture. Increase heat to reduce setting on high; simmer, uncovered, for about 10 minutes or until sauce boils and thickens. Season to taste.
  • 5
    Serve stroganoff sprinkled with chives and remaining thyme.


Use any combination of mushrooms that you prefer.Accompany with buttered pasta.
Not suitable to freeze.

More From Women's Weekly Food