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- 1 pound sliced mushrooms (cremini or button) - 1 chopped onion and 3 cloves minced garlic - 2 cups vegetable broth - 1 tablespoon soy sauce - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon paprika - 1/2 teaspoon black pepper - 1 cup sour cream (or a dairy-free alternative) - 3 tablespoons cornstarch mixed with 3 tablespoons water - 8 oz egg noodles or gluten-free pasta - Fresh parsley for garnish This dish shines with its rich flavors. The mushrooms are the star, bringing earthiness. I love using cremini or button mushrooms for their great taste. The onion and garlic add depth. They create the perfect base. The vegetable broth gives the dish a warm, savory taste. Soy sauce and Worcestershire sauce add umami. These ingredients make the sauce more robust. Spices play a big role here. Thyme brings a hint of freshness. Paprika adds warmth and a little color. Black pepper gives it a nice kick. Sour cream is key for creaminess. It adds richness that makes each bite delightful. The cornstarch mixture thickens the sauce, giving it a nice texture. Egg noodles or gluten-free pasta are perfect for soaking up the sauce. They create a comforting meal. Don't forget fresh parsley! It adds a pop of color and brightness to the dish. Start by adding the sliced mushrooms, chopped onion, and minced garlic to your slow cooker. Next, pour in the vegetable broth, soy sauce, and Worcestershire sauce. These liquids will give the dish a rich flavor. Then, sprinkle in the dried thyme, paprika, and black pepper. Stir everything together to mix well. This step is key to ensure all the flavors blend nicely. Now, cover the slow cooker. Set it to low for about 4 hours or high for 2 hours. The choice depends on your schedule. While cooking, check the mushrooms for tenderness. They should be soft and full of flavor when done. This is a great time to enjoy the wonderful aroma filling your kitchen. Once the cooking time is up, it’s time to make it creamy. Stir in the sour cream and the cornstarch mixed with water. This will thicken the sauce and make it smooth. Cook on high for an extra 30 minutes. Meanwhile, prepare your egg noodles according to the package directions. After they are cooked, drain them and set aside. Finally, combine the cooked noodles with the mushroom mixture. Stir gently to coat the noodles in the creamy sauce. Enjoy the burst of flavors! To boost flavor, try adding a splash of lemon juice. It adds a nice zing. You can also mix in fresh herbs like thyme or basil. These herbs give a fresh taste. Adjust the salt and pepper to fit your taste. Don't be shy about trying new spices! For creaminess, sour cream is key. You want to mix it well with the sauce. If you want a lighter option, use a dairy-free alternative. Adding a little more cornstarch will help thicken the sauce if needed. When cooking mushrooms, make sure to slice them evenly. This helps them cook at the same rate. Place them in the slow cooker first. The moisture from the mushrooms helps create a rich sauce. For egg noodles, cook them until they are al dente. This means they should be firm, not mushy. Follow the package instructions closely. After cooking, drain them well. This step keeps the dish from becoming watery. Once the sauce is thick, gently stir in the noodles. This mixes everything perfectly. {{image_2}} For those avoiding dairy, you can use cashew cream or coconut yogurt in place of sour cream. Both options give a creamy texture without dairy. Look for unsweetened versions to keep the flavor balanced. If gluten is a concern, opt for gluten-free pasta. Many brands offer tasty alternatives made from rice or quinoa. Ensure the pasta cooks well and holds its shape in the dish. You can boost the taste of your stroganoff with extra ingredients. Adding fresh spinach during the last hour of cooking adds color and nutrients. Different mushrooms, like shiitake or portobello, can bring unique flavors. If you like heat, try a splash of hot sauce or some red pepper flakes. Fresh herbs like basil or chives can also enhance the dish. All of these options let you make the recipe your own! To store your creamy mushroom stroganoff, let it cool first. Place the leftovers in an airtight container. You can keep it in the refrigerator for up to 3 days. Make sure to label the container with the date. This way, you will know when to enjoy it again. When it's time to eat your leftovers, reheat carefully. The best way is to use the stove. Just add a splash of water or broth to the pan. This helps keep the sauce creamy. Stir gently over low heat until warmed through. To avoid mushy noodles, keep them separate if possible. You can reheat the noodles in hot water for a minute. Then, mix them back in with the stroganoff. This way, they stay firm and tasty. Enjoy your meal just like the first time! Can I make this dish vegan-friendly? Yes, you can make this dish vegan. Use a dairy-free sour cream and a vegan Worcestershire sauce. You can also swap the egg noodles for gluten-free pasta. What can I serve with mushroom stroganoff? Mushroom stroganoff goes well with many sides. You can serve it with crusty bread, a fresh salad, or steamed vegetables. These options add crunch and color to your meal. How can I thicken the sauce further? To thicken the sauce, mix more cornstarch with water. Stir this mix into the sauce and cook on high for a few minutes. You can also let it sit for a bit to thicken naturally. Is it possible to freeze mushroom stroganoff? Yes, you can freeze mushroom stroganoff. Let it cool completely, then transfer it to an airtight container. It can last up to three months in the freezer. Just reheat it gently on the stove or in the microwave. This blog post covered how to create a creamy mushroom stroganoff using a slow cooker. We detailed the key ingredients, step-by-step instructions, and tips for enhancing flavor and texture. You can also explore variations for dietary needs and proper storage methods. In conclusion, I hope you find joy in making this dish. It's easy, tasty, and flexible. Experiment with flavors to make it your own. Enjoy your cooking!

Slow Cooker Creamy Mushroom Stroganoff

Indulge in the rich flavors of this Slow Cooker Creamy Mushroom Stroganoff, a perfect vegetarian meal that combines tender mushrooms, savory spices, and creamy goodness. This easy-to-follow recipe takes just 15 minutes of prep time and lets your slow cooker do the magic. Serve it over noodles for a comforting dish that's perfect for any occasion. Click through to explore the full recipe and bring this deliciousness to your dinner table!
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Ingredients
  

1 pound (450g) mushrooms, sliced (such as cremini or button)

1 onion, finely chopped

3 cloves garlic, minced

2 cups vegetable broth

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce (make sure it's vegetarian-friendly)

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon black pepper

1 cup sour cream (or a dairy-free alternative)

3 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)

8 oz (225g) egg noodles or gluten-free pasta

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, combine the sliced mushrooms, chopped onion, minced garlic, vegetable broth, soy sauce, Worcestershire sauce, thyme, paprika, and black pepper. Stir to mix everything well.

    Cover the slow cooker and cook on low for about 4 hours or on high for 2 hours, until the mushrooms are tender and the flavors have melded together.

      After cooking, stir in the sour cream and the cornstarch slurry to thicken the sauce. Mix thoroughly and cook on high for an additional 30 minutes.

        Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.

          Once the sauce is thickened, combine the cooked noodles with the mushroom mixture in the slow cooker and stir gently to coat the noodles evenly with the creamy sauce.

            Taste and adjust seasoning if needed. Allow to sit for 5 minutes for the flavors to combine.

              Serve the stroganoff garnished with freshly chopped parsley for a touch of color and freshness.

                Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6

                  - Presentation Tips: Serve in deep bowls with a sprinkle of additional parsley on top, and perhaps a side of crusty bread to soak up the creamy sauce.