Mushroom Stroganoff

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February 14, 2016

Mushroom Stroganoff 5 0 5 1
  • Prep: 15 mins
  • Cook: 8 hrs
  • 15 mins

    8 hrs

    8 hrs 15 mins

  • Yields: 6-8


400g Swiss Brown Mushrooms, quartered

550g Button Mushrooms, quartered

1 medium Onion, finely sliced

3 cloves of Garlic, diced/crushed

1/2 cup Vegetable stock

1 cup Sour Cream

2 tblspns Tomato sauce

1 tspn Worcestershire sauce

1.5 tspns Paprika

1/4 tspn cracked Black Pepper

1 tblspn Cornflour

1 cup Cream Cheese

3 cups Baby Spinach


1Place mushrooms, onion and garlic in slow cooker bowl.

2Combine stock, sour cream, sauces, pepper, paprika and cornflour in a jug. Pour mixture over mushrooms.

3Cook on low for 7/7.5hrs and then stir cream cheese and spinach through.

4Cook for a further 30mins or until cheese has melted through and spinach is wilted.


1Serve with noodles

2Easily done with Lactose free products.

3Egg, Gluten and Soy free

Submitted by Felicity Barnett


2 Reviews

Cheryl Henderson

April 23, 2017

Would this freeze well

Ken Fulton

November 30, 2016

Made this for evening meal last night. Excellent dish.

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