Slow Cooker Mushroom Stroganoff

Slow Cooker Mushroom Stroganoff

Enjoy a slow cooker mushroom stroganoff that’s creamy, rich, and full of flavor! This vegetarian comfort food recipe brings together tender mushrooms, a silky sour cream sauce, and perfectly cooked noodles for a satisfying creamy mushroom pasta. Perfect for easy weeknight dinners, this dish feels indulgent but takes minimal effort.

Why You’ll Love This Mushroom Stroganoff:

Vegetarian-friendly & wholesome: Loaded with mushrooms, garlic, and onions.
Easy slow cooker recipe: Set it and forget it for a stress-free dinner.
Comfort food perfection: Cream cheese and sour cream create a luscious, creamy sauce.
Versatile & hearty: Add spinach or peas for extra nutrition or swap to beef broth if desired.

Ingredients:

1 ½ lbs mushrooms (cremini or button), sliced
1 medium onion, chopped
3 garlic cloves, minced
2 cups vegetable broth
2 tbsp soy sauce (or Worcestershire for non-vegetarian)
1 tsp paprika
½ tsp black pepper
½ tsp salt (adjust 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:

In a slow cooker, combine mushrooms, onion, garlic, vegetable broth, soy sauce, paprika, salt, and pepper. Stir to combine.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours until mushrooms are tender.
Stir in cream cheese until it melts completely into the sauce.
Fold in sour cream just before serving for a smooth, creamy finish.
Serve over cooked egg noodles or pasta of choice, garnished with fresh parsley.

Pro Tips:

Add spinach or peas in the last 30 minutes for extra nutrition.
Swap vegetable broth with beef broth for a richer flavor if not vegetarian.

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easy weeknight dinner

Easy slow cooker mushroom stroganoff creamy mushroom pasta and vegetarian comfort food perfect for quick weeknight dinners!