Mixed mushroom stroganoff

Name: Mixed mushroom stroganoff
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: Serves 4
Ingredients: pasta (wide noodles are great), steamed rice or mashed potato, to serve; 2 teaspoons sweet paprika; 2 garlic cloves, crushed or finely chopped; 600 g (1 lb 5 oz) mixed mushrooms, such as Swiss brown, portobello or flat; 2 tablespoons plain (all-purpose) flour; 250 ml (9 fl oz/1 cup) good-quality vegetable stock; 2 tablespoons tomato paste (concentrated purée); 250 ml (9 fl oz/1 cup) crème fraîche or sour cream; 20 g (¾ oz) butter; 2 tablespoons olive oil; 2 shallots or 1 small brown onion, finely chopped; 2 tablespoons coarsely chopped flat-leaf (Italian) parsley

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Although a stroganoff is traditionally made with meat, this hearty vegetarian version is perhaps even more delicious. If possible, incorporate some flavoursome mushrooms, such as Portobello, into the mix.

Ingredients

600 g (1 lb 5 oz) mixed mushrooms, such as Swiss brown,

Main course
Pasta
Vegetarian

Method

Cut any smaller mushrooms into halves or quarters and cut any larger ones into bite-sized pieces.

Heat the oil and butter in the insert pan of a slow cooker or a large frying pan over medium heat. Cook the shallots, garlic and paprika for 2 minutes. Add the mushrooms and cook for 3–4 minutes until starting to soften. Add the flour and cook for 2 minutes.

Return the insert pan, i