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Mushroom Stroganoff

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

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
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