Mushroom Stroganoff

A rich, creamy vegetarian stroganoff loaded with mushrooms. Comfort food at its finest, no meat required.

Ingredients

• 500g mixed mushrooms, sliced (chestnut, button, portobello)
• 1 onion, sliced
• 2 cloves garlic, crushed
• 200ml double cream
• 200ml vegetable stock
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tbsp soy sauce
• 1 tbsp cornflour mixed with 2 tbsp water
• Salt and pepper
• Fresh parsley to serve

Method

1. Place the mushrooms, onion, and garlic in the slow cooker.
2. Add the stock, mustard, paprika, and soy sauce.
3. Cook on Low for 4-5 hours or High for 2-3 hours.
4. Stir in the cream and cornflour mixture. Cook for a further 15 minutes.
5. Serve over rice or egg noodles with a scatter of fresh parsley.

Tips

Use a mix of mushroom varieties for the best flavour and texture. A splash of white wine in the stock takes it up a notch.