Mushroom Stroganoff
Gluten Free, Lactose Free, Vegetarian
February 14, 2016
- Prep: 15 mins
- Cook: 8 hrs
-
15 mins
8 hrs
8 hrs 15 mins
- Yields: 6-8
Directions
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.
Notes
1Serve with noodles
2Easily done with Lactose free products.
3Egg, Gluten and Soy free
Submitted by Felicity Barnett
7 Reviews
Paulene @ Slow Cooker Central
June 4, 2018
Yes that’s the recipe 🙂
Elena
June 4, 2018
did I get it right? cook for 7 hours?????
Liv
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.
Tracey
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.
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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Elena
June 10, 2018
thank you for your reply!