This was my first time making a vegetarian dish in the slow cooker and I’m so glad it went so well! It didn't quite have that classic stroganoff taste but it was still thick and creamy and VERY filling! This recipe is from a blog called Supper In The Suburbs, it’s a great food blog and I’ll definitely be recipe-hunting there again.
Makes 2 Servings
2 Vegetable Stock Cubes
3 tsp Paprika
2 tbsp Tomato Puree
400g Mixed Mushrooms
4 Carrots, sliced
1 Onion, finely chopped
8 Broccoli Florets, chopped
2 Cloves of Garlic
2 Packets of Boil-In-The-Bag Rice
4 tbsp Sour Cream
To start with make your broth. Dissolve 1 stock cube in 500ml of warm water then stir in the paprika and tomato puree.
Now pour the broth into the slow cooker (you don’t need to turn it on yet) with your mushrooms, carrots, and onion.
Next, add in your garlic and stir it around so the broth covers everything, then turn the slow cooker on; if you want it on low then leave for 8-10 hours if you want it on high then leave it for 4-5 hours (I had it on high and everything still infused and the carrots were soft).
If you want to leave it whilst you’re out at work that’s absolutely fine but I was in the house all day so once every hour I went back to the slow cooker and gave it a stir adding in some salt and pepper to taste. After about 3 and a half hours add your broccoli in as you don’t want to leave it too long to go mushy but it will take some time to soften up.
When you have an hour left to go, add in your rice and give it another stir around, at this point I also added in the other stock cube and a little more salt and pepper.
30 mins before serving add in your sour cream and stir around until you see the broth change to a lighter colour, you can leave the lid off now to allow the broth to thicken up!
And that’s it! Although this is technically time-consuming, all the hard work is done by the slow cooker and you don’t have a load of pots and pans to wash up! I found that none of the vegetables went mushy, the cream really helped to give it a delicious texture and as this made enough for two I had 2 portions and then a third leftover for lunch the next day!
This recipe is so easy to just whack on and leave while you’re at work, as the hours pass by you start to smell that broth-ey smell from the slow cooker, and it makes me feel all warm and cosy!
If you can find a dairy-free sour cream alternative you can easily make this vegan too.
This stroganoff was so easy to make, tasted great and I’ll definitely be making it again. If you’re in need of a winter warmer that’s not gonna take all day to prepare, then this slow cooker mushroom stroganoff might just be the place to start!