Mixed mushroom stroganoff


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

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.


  • 600 g (1 lb 5 oz) mixed mushrooms, such as Swiss brown, portobello or flat
  • 2 tablespoons olive oil
  • 20 g (¾ oz) butter
  • 2 shallots or 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 2 teaspoons sweet paprika
  • 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
  • pasta (wide noodles are great), steamed rice or mashed potato, to serve
  • 2 tablespoons coarsely chopped flat-leaf (Italian) parsley


    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, if using, to the slow cooker, or transfer the mixture to the slow cooker with the vegetable stock, tomato paste and crème fraîche. Season with sea salt and freshly ground black pepper, stir well to combine, then cook on low for 3 hours.

    Spoon the mushroom stroganoff over your choice of pasta, rice or mashed potato and scatter over the parsley.