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- 12 oz egg noodles - 1 lb assorted mushrooms (cremini, shiitake, button), sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup sour cream - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) When preparing Mushroom Stroganoff, these ingredients create a rich and creamy dish. The egg noodles serve as a perfect base, soaking up all the savory flavors. The assorted mushrooms add depth, with their unique tastes and textures. I love using cremini, shiitake, and button mushrooms together. The onion and garlic contribute a wonderful aroma and flavor. Sautéing them first brings out their sweetness. The vegetable broth forms the heart of the sauce, giving it a warm base. Sour cream adds creaminess and tang, making the dish richer. Soy sauce or tamari adds umami and depth. The dried thyme and smoked paprika enhance the dish with earthy notes. Salt and pepper round out the flavor, while olive oil helps in cooking. Finally, fresh parsley brightens the dish when sprinkled on top. This dish is simple yet full of flavor. It’s perfect for a cozy dinner. Enjoy the warmth and comfort of this Mushroom Stroganoff with egg noodles! Grease the inside of your slow cooker with olive oil. This helps prevent sticking. You will need a slow cooker, a skillet, and a spatula for this recipe. Start by heating olive oil in a skillet over medium heat. Add the chopped onion and cook until it turns clear, about 3 to 4 minutes. Then, mix in the minced garlic for 1 more minute. This step makes your kitchen smell great and builds flavor. Now, add the sliced mushrooms to the skillet. Cook them for about 5 to 7 minutes. They will release moisture and become soft. Lightly sprinkle salt and pepper over them to enhance their taste. Once cooked, transfer this mix to the slow cooker. Cover the slow cooker. Cook on low for 4 hours or on high for 2 hours. You know it’s ready when the mushrooms are soft and the flavors blend well. Cook the egg noodles about 15 minutes before serving. Follow the package instructions for best results. Drain the noodles and set them aside. When the mushroom mix is done, stir in the sour cream until it's smooth. Adjust the flavor with more salt or pepper if needed. Finally, add the cooked egg noodles to the slow cooker. Toss gently to coat the noodles with the creamy sauce. Let it sit on low heat for 5 more minutes to warm up. To make your Mushroom Stroganoff even tastier, consider adding more spices. You can try: - A pinch of cayenne pepper for heat. - Fresh thyme instead of dried for a stronger flavor. - A splash of Worcestershire sauce for depth. To achieve that rich creaminess, make sure to stir in the sour cream slowly. This helps it blend smoothly. You can also mix in a bit of cream cheese if you like an extra creamy texture. Sautéing your onions and garlic first really boosts the flavor. This step adds sweetness and depth. It only takes a few minutes but makes a big difference. For even cooking, cut your mushrooms into similar sizes. This helps them cook at the same rate. Stir the ingredients well in the slow cooker to mix the flavors. When serving your Mushroom Stroganoff, use shallow bowls. This lets the creamy sauce shine. You can also pair it with a side salad for freshness. For garnishing, sprinkle fresh parsley on top. This adds a nice pop of color and a hint of freshness. You can also add a dash of smoked paprika on top for a decorative touch. {{image_2}} You can make this dish fit your needs. For gluten-free options, swap the egg noodles with gluten-free pasta. Many brands offer great alternatives. You could also use zucchini noodles for a low-carb choice. If you want to switch up the veggies, try adding bell peppers, spinach, or carrots. Each adds its own flavor and texture. Just chop them up and toss them in with the mushrooms. If you’re looking for protein, consider using meat alternatives like tempeh or tofu. These mimic the texture of meat and soak up the sauce well. You could also use cooked chicken or beef if you prefer. Just make sure to add these towards the end of cooking. This keeps them tender and juicy. To make this stroganoff vegan, replace sour cream with cashew cream or coconut yogurt. These options provide creaminess without dairy. For broth, swap vegetable broth for water or a vegan stock. Adjust your seasonings to include nutritional yeast for a cheesy flavor. This keeps the taste rich and satisfying without animal products. Store your Mushroom Stroganoff in an airtight container. This keeps it fresh and tasty. You can put it in the fridge right after it cools down. This dish will last about 3 to 4 days in the fridge. You can freeze this dish if you want to keep it longer. Use a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible before sealing. The stroganoff can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, I suggest using the stovetop for the best results. Just add a bit of water or broth to keep it moist. Heat it on medium-low until warm. If you use the microwave, place it in a safe dish. Cover it loosely and heat in short bursts, stirring in between. This helps it heat evenly. Can I use other types of pasta? Yes, you can use other types of pasta. Bowtie or penne works well too. Just cook them according to the package directions. Keep in mind that cooking times may vary. Can this recipe be made without a slow cooker? Absolutely! You can make this dish on the stovetop. Just sauté the ingredients in a large pot. Then simmer until everything is cooked through. Is it gluten-free? This recipe is not gluten-free as written. To make it gluten-free, use gluten-free egg noodles. You can also substitute soy sauce with tamari, which is gluten-free. Can I make it dairy-free? Yes! Use a dairy-free sour cream alternative. There are many good options made from coconut or cashews that work great. What pairs well with Mushroom Stroganoff? Mushroom Stroganoff pairs well with a fresh salad. Try a simple green salad with a light vinaigrette. You can also serve it with steamed broccoli or garlic bread. Recommended sides or salads to serve Some good sides include roasted vegetables or a hearty bread. A side of sautéed spinach adds more color and nutrients. You can also try a light cucumber salad for some crunch. We explored a tasty mushroom stroganoff recipe. You learned about crucial ingredients like egg noodles and mushrooms. I shared easy steps for preparation and cooking methods. Tips for enhancing flavor and serving ideas were covered. Variations for different diets were discussed, plus how to store leftovers. Enjoy making this dish your own. Whether you follow the recipe or tweak it, it’s sure to be a hit. Happy cooking!

Mushroom Stroganoff Egg Noodles Slow Cooker

Indulge in a creamy Mushroom Stroganoff Delight that's perfect for any meal! With rich flavors from assorted mushrooms, savory seasonings, and tender egg noodles, this slow cooker recipe is easy and satisfying. It's a fantastic dish for busy days or cozy dinners. Ready to impress your family with this delicious, comforting meal? Click through to discover the full recipe and enjoy a delightful cooking experience!
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Ingredients
  

12 oz egg noodles

1 lb assorted mushrooms (cremini, shiitake, and button), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup sour cream

2 tablespoons soy sauce (or tamari for gluten-free)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Slow Cooker: Grease the inside of your slow cooker with a little olive oil to prevent sticking.

    Sauté Aromatics: In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add Mushrooms: Introduce the sliced mushrooms to the skillet, cooking until they release their moisture and become tender, about 5-7 minutes. Season lightly with salt and pepper.

        Combine Ingredients: Transfer the sautéed mushroom mixture to the slow cooker. Add the vegetable broth, soy sauce, dried thyme, and smoked paprika. Stir well to combine.

          Cook in Slow Cooker: Cover and cook on low for 4 hours or on high for 2 hours, until the mushrooms are fully cooked and the flavors meld.

            Prepare Egg Noodles: About 15 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside.

              Finish Sauce: Once the mushroom mixture is done cooking, stir in the sour cream until well mixed. Adjust seasoning with salt and pepper as needed.

                Combine: Add the cooked egg noodles directly into the slow cooker and gently toss to ensure the noodles are coated with the creamy mushroom sauce. Let it sit for another 5 minutes on low heat to warm through.

                  Serve: Dish out generous portions of the stroganoff onto plates, garnishing each serving with freshly chopped parsley for a pop of color and added freshness.

                    Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6