Slow Cooker Creamy Mushroom Stroganoff with Egg Noodles
Equipment
- Slow Cooker
- Large Pot
Ingredients
- 16 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the sliced mushrooms, diced onion, and minced garlic into the slow cooker.
- Add the vegetable broth, Worcestershire sauce, dried thyme, paprika, salt, and black pepper. Stir everything together.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the mushrooms are soft.
- Stir the sour cream into the mushroom mixture until the sauce turns smooth.
- Cook the egg noodles in a large pot of boiling water according to the package directions, then drain.
- Spoon the mushroom stroganoff over the cooked noodles and sprinkle with chopped parsley before serving.
Notes
Stir the sour cream in only after the cooking time ends to keep the sauce from separating. If the sauce seems thin, leave the lid off for the last 30 minutes to let it thicken. Leftovers reheat well with a splash of broth to loosen the sauce again.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot
Cuisine: American
Equipment: Slow Cooker, Large Pot