Submitted by Felicity Barnett
Mushroom Stroganoff
Serving: 6
Ingredients
- 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
Instructions
- Place mushrooms, onion and garlic in slow cooker bowl.
- Combine stock, sour cream, sauces, pepper, paprika and cornflour in a jug. Pour mixture over mushrooms.
- Cook on low for 7/7.5hrs and then stir cream cheese and spinach through.
- Cook for a further 30mins or until cheese has melted through and spinach is wilted.
Notes
- Serve with noodles
- Easily done with Lactose free products.
- Egg, Gluten and Soy free
Tried this recipe?Let us know how it was!
Made this for evening meal last night. Excellent dish.
Would this freeze well
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.
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.
did I get it right? cook for 7 hours?????
Yes that’s the recipe 🙂
thank you for your reply!