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.

In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the slow cooker and cook for an additional 30 minutes on high, or until the sauce has thickened.

Serve the stroganoff over egg noodles or rice, garnished with fresh parsley.