Mushroom Stroganoff

Submitted by Felicity Barnett

Mushroom Stroganoff

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Serving: 6
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes


  • 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


  • 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.


  • Serve with noodles
  • Easily done with Lactose free products.
  • Egg, Gluten and Soy free

7 thoughts on “Mushroom Stroganoff”

  1. 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.

  2. 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.

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