Slow Cooker Mushroom Stroganoff Recipe

Ingredients

• 1 tablespoon (15 ml) unsalted butter
• 1 large yellow onion, peeled and diced
• 1 pound (480 g) mushrooms, washed and sliced
• 2 cups (500 ml) vegetable stock
• 1 tablespoon (15 ml) paprika
• 3 cloves garlic, peeled and sliced
• 4 tablespoons (60 ml) sour cream
• bunch of fresh parsley, chopped
• cooked pasta

Instructions

In a large pan, melt unsalted butter over medium heat.

Add sliced mushrooms and onions and cook, stirring occasionally, for 5-10 minutes, or until they are softened.

Remove softened mushrooms and onions from the pan and transfer to a slow cooker. Add vegetable stock, paprika, and sliced garlic. Stir well.

Cover the pot and cook on high-heat setting for 4 hours. Open the pot and stir in sour cream and chopped parsley. 

Turn off the slow cooker and open the lid. Stir the mushroom mixture well. Serve over cooked pasta.