The first time I cooked this slow cooker hearty Mushroom Stroganoff, I was surprised by its tastiness. It’s made with mushrooms, crème fraîche, and Dijon mustard and cooks in 3 hours and 30 minutes.

To make this Mushroom Stroganoff in the slow cooker, melt 100g unsalted butter and sauté 2 sliced onions and 2 crushed garlic cloves.

Add 60ml brandy, 1 tbsp mustard seeds, 2 tbsp Dijon mustard, 800g mushrooms, and 300ml vegetable stock. Cook on low for 3 hours, then stir in 200ml crème fraîche.

I remember how this dish became an instant hit at home; its rich, creamy sauce combined with the earthiness of mushrooms created a comforting meal that felt like a hug in a bowl.

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Can I Make Mushroom Stroganoff Without Brandy?

Absolutely! If you’re out of brandy or prefer not to use alcohol, white wine is a fantastic substitute. Alternatively, a mixture of vegetable broth with a splash of apple cider vinegar can also mimic the depth of flavor brandy adds to the dish.

Can I Add Meat to This Vegetarian Dish?

For those who aren’t vegetarian, adding cooked, sliced beef turns this into a classic beef stroganoff. Just ensure the meat is cooked to your liking before adding it to the slow cooker with the mushrooms.

Slow Cooker Mushroom Stroganoff Ingredients

• 100g of unsalted butter
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 60ml of brandy
• 1 tbsp of mustard seeds, given a good crush
• 2 tbsp of Dijon mustard
• 800g of mixed mushrooms (think white mushrooms, shiitake, oyster, chanterelles), thickly sliced
• 50g of plain flour
• 300ml of vegetable stock
• 2 tsp of Worcestershire sauce
• 200ml of crème fraîche
• A small bunch of fresh parsley, leaves picked and roughly chopped for that burst of freshness

How To Make Slow Cooker Mushroom Stroganoff

1. Melt Butter: In a medium frying pan over medium heat, melt the butter. Then, add the sliced onions, frying them until they start to soften, about 10 minutes.
2. Add Garlic and Brandy: To the softened onions, stir in the crushed garlic, cooking for 1 minute until fragrant. Pour in the brandy, allowing it to simmer and reduce for 2 minutes.
3. Mix in Mustards: Combine the crushed mustard seeds and Dijon mustard with the onion mixture. Stir well to integrate all the flavors.
4. Transfer to Slow Cooker: Move your onion and mustard mixture into the slow cooker, ensuring not to leave any flavorful bits behind.
5. Coat Mushrooms: Toss the sliced mushrooms with the flour and a pinch of seasoning in a large bowl until evenly coated. Add this to the slow cooker, along with the vegetable stock and Worcestershire sauce, mixing everything together.
6. Cook on Low: Cover your slow cooker with its lid, set to low, and let the dish cook for 3 hours, transforming the ingredients into a delightful stroganoff.
7. Final Touches: After 3 hours, stir in the crème fraîche, letting it heat through. Sprinkle in the chopped parsley, check the seasoning for perfection, and serve hot with your choice of rice or pasta.

Recipe Tips

• Bold Flavor Boost: Add a splash of soy sauce along with the Worcestershire for a deeper umami flavor that complements the mushrooms perfectly.
• Avoid Sogginess: If you prefer your mushrooms with a bit more texture, add half of them halfway through the cooking time to retain their bite.
• Creamy Without Crème Fraîche: No crème fraîche? Substitute with equal parts of sour cream or Greek yogurt for that creamy texture we’re after.
• Thicken That Sauce: For a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water and stir in during the last 30 minutes of cooking.
• Make It Vegan: Swap the butter for olive oil, use a vegan Worcestershire sauce, and choose a plant-based crème fraîche or coconut cream to keep it vegan-friendly.

Recipe Variations

• Protein-Packed: Stir in some cooked, sliced seitan or tempeh in the last hour of cooking for a hearty protein boost that complements the earthy mushrooms.
• Rice Inside: Want to make it a one-pot meal? Add uncooked rice and an extra cup of vegetable broth to the slow cooker during the last hour.
• Spice It Up: Give it a kick by adding a teaspoon of smoked paprika or chili flakes with the onions to introduce a subtle warmth to the dish.
• Herb Freshness: Swap out the parsley for thyme or tarragon for a different herbal note that pairs wonderfully with the creamy mushroom goodness.
• Luxurious Truffle Touch: Drizzle a bit of truffle oil over the finished dish before serving to elevate it with an exquisite, gourmet flair that’s simply irresistible.

What To Serve With Mushroom Stroganoff

You can serve your hearty Mushroom Stroganoff with vibrant and refreshing sides like steamed green beans, garlic-roasted potatoes, buttery egg noodles, crisp garden salad, and creamy mashed potatoes for a balanced meal.

Or you can delight in the richness with buttered peas and honey-glazed carrots for a touch of sweetness and color on your plate.

How To Store Mushroom Stroganoff

In The Fridge:

Place the cooled Mushroom Stroganoff in an airtight container to maintain freshness. Store it in the refrigerator for up to 3 days. Ensure the container is sealed well to prevent absorbing other food odors. Always use a clean spoon for serving to extend its shelf life.

In The Freezer:

Mushroom Stroganoff is best enjoyed fresh and is not recommended for freezing. The creamy sauce may separate and become grainy upon thawing, losing its smooth texture. For the best taste and consistency, consume it within the refrigeration period.

How To Reheat Mushroom Stroganoff

Reheat your Mushroom Stroganoff over medium heat on the stove, stirring gently until hot. This method helps maintain the creamy texture. Or, microwave it in a safe dish, covered, stirring midway for even warmth. Always ensure it’s heated through before serving for the best experience.

Check out More Slow Cooker Recipes:

• Slow Cooker 3 Ingredient Mac And Cheese
• Slow Cooker Mongolian Pork
• Slow Cooker Tomato Soup With Fresh Tomatoes