Gluten Free, Lactose Free, Vegetarian
February 14, 2016
8 hrs 15 mins
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
June 10, 2018
thank you for your reply!
June 4, 2018
Yes that’s the recipe 🙂
did I get it right? cook for 7 hours?????
May 25, 2018
I tried this tonight. I didn’t find it tasted like your standard strogganoff that you buy in a packet but it was still a hit with the family. It was yummy. We opted for easy at the end of the day and just topped it on top of some cooked potato chips. Was delicious.
February 25, 2018
Will be making this again for sure.
Next time, I’ll swap the tomato sauce for paste.
I did use a tea towel for the last 1/2hr-hour.
April 23, 2017
Would this freeze well
November 30, 2016
Made this for evening meal last night. Excellent dish.
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