Slow Cooker Mushroom Stroganoff
This vegetarian comfort dish is full of earthy mushrooms, creamy sour cream, and fragrant herbs. Slow-cooked to perfection, it’s a cozy meal perfect for chilly evenings, and it’s especially tasty served over egg noodles or fluffy rice.
INGREDIENTS:
1 tablespoon olive oil
1 onion finely chopped
3 cloves garlic minced
1 pound mushrooms sliced
1 teaspoon dried thyme
1 teaspoon paprika
salt and pepper to taste
1 cup vegetable broth
1 tablespoon soy sauce
1/2 cup sour cream
2 tablespoons all-purpose flour
fresh parsley chopped, for garnish
DIRECTIONS:
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
Add the sliced mushrooms, thyme, paprika, salt, and pepper. Cook until the mushrooms are tender and have released their juices.
Transfer the mushroom mixture to the slow cooker. Add the vegetable broth and soy sauce, stirring to combine.
Cover and cook on low for 4–5 hours or on high for 2–3 hours …
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