I love a good stroganoff, and this one is extra tasty with the assorted mushrooms. I’d serve it over long strands of fresh linguine or pappardelle. Use any mixture of mushrooms you like, the bigger ones are ideal. If you want to, crumble over some crispy pancetta with the parsley.
| Prep Time | 40 mins |
| Cook Time | 2 1/2 hours |
| Servings |
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Ingredients
- 1/4 cup olive oil
- 6 small pickling onions
- 400 grams swiss brown mushrooms
- 375 grams portobello mushrooms quartered
- 500 grams cup mushrooms halved if large
- 3 garlic cloves crushed
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 3 teaspoons paprika
- 2 bay leaves fresh or dried
- 1/2 cup dry white wine
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 1/2 cup sour cream (or creme fraiche)
- 1 tablespoon plain flour
- 1/4 cup finely chopped fresh flat-leaf parsley
Ingredients
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Instructions
- Heat 1 tablespoon oil on in a large frying pan over medium-high heat. Cook onions and one-third of the mushrooms, stirring, until browned. Transfer to a 6.5-litre slow cooker. Repeat twice with remaining oil and mushrooms.
- Add garlic, thyme, rosemary, paprika, bay leaves and wine to cooker. Add mustard and sauce; stir to combine. Cook, covered, on high, 2 hours.
- Combine sour cream and flour in a small bowl. Stir sour cream mixture into mushroom mixture. Increase heat to high on reduce setting*; simmer, uncovered, about 10 minutes or until sauce thickens. Serve stroganoff sprinkled with parsley.
Recipe Notes
*If you dont have a reduce setting on your slow cooker, transfer mixture to a large saucepan and simmer, uncovered, about 10 minutes or until sauce thickens.
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