🍄 Slow Cooker Mushroom Stroganoff 🥘✨

A creamy, comforting vegetarian stroganoff made easy in the slow cooker—rich, hearty, and perfect over noodles!

Ingredients

• 1½ lbs mushrooms (cremini or button), sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 2 tbsp soy sauce (or Worcestershire if not vegetarian)
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt (to taste)
• 8 oz cream cheese, cubed
• ½ cup sour cream
• 12 oz egg noodles (or pasta of choice), cooked separately
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prep: Add mushrooms, onion, garlic, broth, soy sauce, paprika, pepper, and salt to slow cooker. Stir to combine.
2. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until mushrooms and onions are tender.
3. Add Creaminess: Stir in cream cheese cubes until melted and smooth. Mix in sour cream.
4. Finish: Cook noodles separately according to package directions. Drain.
5. Serve: Spoon stroganoff over noodles. Garnish with fresh parsley.

Details

• Prep Time: 15 minutes
• Cook Time: 6–7 hours (low) / 3–4 hours (high)
• Total Time: ~6½ hours
• Yield: 6 servings
• Kcal: ~390 per serving

✨ Creamy, savory, and satisfying—this mushroom stroganoff is a slow cooker classic that’s perfect for cozy nights!