Slow Cooker Oyster Mushroom Stroganoff
Creamy slow cooker oyster mushroom stroganoff with paprika, garlic, and sour cream. A rich vegetarian comfort dish with deep savoury flavour.
Ingredients
- 300 g oyster mushrooms torn into strips
- ½ onion finely diced
- 2 cloves garlic minced
- 1 tbsp butter or olive oil
- 2 tsp tomato paste
- ½ tsp smoked paprika
- ¼ tsp sweet paprika
- ½ tsp Dijon mustard
- ½ tsp dried thyme
- 2 tsp soy sauce or tamari
- 150 ml vegetable stock
- 75 g sour cream or skyr
- 1 tsp cornflour or plain flour optional, for thickening
- Salt to taste
- Black pepper to taste
- Fresh parsley or finely sliced wild garlic to serve
Instructions
- Heat the butter or olive oil in a frying pan over medium heat. Add the onion with a small pinch of salt and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the oyster mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to soften. If there is excess liquid, let it cook off for a minute or two.
- Stir in the tomato paste, smoked paprika, sweet paprika, Dijon mustard, dried thyme, and soy sauce. Cook for 1 minute, stirring well.
- Transfer everything to the slow cooker and pour in the vegetable stock. Stir to combine.
- Cover with the lid and cook on low for 3–4 hours, until the mushrooms are tender and the sauce smells rich and savoury.
- Stir in the sour cream or skyr. Taste and season with salt and black pepper.
- If you want a thicker sauce, mix the cornflour or plain flour with a small splash of cold water, stir it in, and cook for another 10–15 minutes until slightly thickened.
- Serve hot, finished with chopped parsley or finely sliced wild garli
Notes
This recipe is not naturally vegan or dairy-free as written because of the sour cream or skyr, but it can easily be made dairy-free with an unsweetened plant-based cream. It can be gluten-free if you use tamari instead of soy sauce and thicken with cornflour rather than plain flour.
If you do not have oyster mushrooms, chestnut mushrooms are the best substitute, or use a mix of chestnut and button mushrooms for a more varied texture.
Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat gently on the hob or in the microwave with a small splash of stock or water if the sauce has thickened too much. It can also be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring well to bring the sauce back together.