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Slow Cooker Mushroom Stroganoff with Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 24 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 4 ounces cream cheese, cubed
  • 1 cup sour cream
  • 8 ounces egg noodles
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the sliced mushrooms, diced onion, minced garlic, vegetable broth, Worcestershire sauce, paprika, flour, and cream cheese into the slow cooker.
  • Stir the ingredients together and season with salt and black pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the mushrooms are soft.
  • Stir in the sour cream until the sauce is smooth.
  • Cook the egg noodles in a pot of boiling water according to package directions, then drain.
  • Spoon the mushroom stroganoff over the cooked noodles and sprinkle with fresh parsley before serving.

Notes

Stir the sour cream in well at the end of cooking to keep the sauce from separating. If the sauce seems too thin, mix an extra tablespoon of flour with a little broth and stir it in during the last hour. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot