There’s something comforting about a big bowl of stroganoff—it’s rich, creamy, and full of flavor. This slow cooker mushroom stroganoff takes all the classic flavors you love and makes them even easier. With earthy mushrooms, tender pasta, and a silky sour cream sauce, it’s the kind of meal that feels fancy but requires hardly any effort. Perfect for busy weeknights or when you want a meatless comfort food dinner that warms you from the inside out.Ingredients:1 ½ lbs mushrooms (cremini or button), sliced1 medium onion, chopped3 garlic cloves, minced2 cups vegetable broth2 tbsp soy sauce (or Worcestershire if not vegetarian)1 tsp paprika½ tsp black pepper½ tsp salt (to taste)8 oz cream cheese, cubed½ cup sour cream12 oz egg noodles (or pasta of choice), cooked separately2 tbsp fresh parsley, chopped (for garnish)Instructions:In your slow cooker, add mushrooms, onion, garlic, broth, soy sauce, paprika, salt, and pepper. Stir well.Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until mushrooms are tender.Stir in cream cheese and let it melt into the sauce.Just before serving, stir in sour cream until smooth and creamy.Serve over cooked egg noodles, garnished with parsley.Note:For extra heartiness, you can add spinach or peas in the last 30 minutes of cooking.If you’re not vegetarian, you can use beef broth for a deeper flavor.
Slow Cooker Mushroom Stroganoff!
