Stroganoff is classic comfort food — rich, creamy, and satisfying. This crockpot mushroom stroganoff brings all the indulgent flavor you love but in a hands-off, plant-based form. Meaty mushrooms take center stage, slow-cooked until tender and coated in a velvety sauce that’s perfect over pasta, rice, or mashed potatoes.
It’s cozy, hearty, and 100% meat-free — proving that comfort food can be both delicious and nourishing.
💡 Why This Recipe Works
- Slow cooker convenience. All the flavors meld beautifully while you go about your day.
- Mushrooms = meaty texture. They give this dish richness and umami depth without beef.
- Creamy sauce. Coconut milk, cashew cream, or plant-based sour cream create a luscious finish.
- Versatile. Serve it over noodles, grains, or potatoes for different takes.
🛒 Ingredients
(Serves 4–6 bowls)
Base Ingredients
- 1 lb (450 g) mushrooms (cremini, baby bella, or mixed), sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil or vegan butter
- 2 tablespoons flour (or cornstarch for gluten-free)
- 2 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
To Finish
- 1 cup coconut milk, cashew cream, or plant-based sour cream
- 12 oz (340 g) wide pasta noodles (or rice/potatoes for serving)
- Fresh parsley, chopped (for garnish)
Optional Add-Ins
- ½ cup white wine (for extra depth)
- 1 tablespoon nutritional yeast (for cheesiness)
- 1 cup spinach (stirred in at the end)
👩🍳 Step-by-Step Instructions
1. Prep the mushrooms
Slice mushrooms and dice onion. Mince garlic.
2. Load the crockpot
Add mushrooms, onion, garlic, olive oil, broth, soy sauce, mustard, paprika, thyme, salt, and pepper. Stir to combine.
3. Set and cook
- Low heat: 6–7 hours
- High heat: 3–4 hours
Cook until mushrooms are tender and sauce is flavorful.
4. Thicken the sauce
Whisk flour (or cornstarch) with ¼ cup water. Stir slurry into crockpot 30 minutes before serving to thicken sauce.
5. Add creaminess
Stir in coconut milk, cashew cream, or sour cream just before serving. Adjust seasoning.
6. Serve & garnish
Spoon stroganoff over noodles, rice, or potatoes. Garnish with fresh parsley.
🔑 Tips for Best Results
- Choose hearty mushrooms. Cremini or baby bellas add depth; mix with shiitakes for complexity.
- Add cream at the end. Prevents curdling and keeps sauce silky.
- For richer flavor, sauté onions and mushrooms briefly before adding to the crockpot.
- Make it gluten-free. Use cornstarch instead of flour and serve over gluten-free pasta.
- Don’t skip Dijon. It adds tang that balances the richness.
🌟 Variations to Try
- Lentil Stroganoff: Add 1 cup cooked lentils for extra protein.
- Spinach & Mushroom Stroganoff: Stir in fresh spinach at the end.
- Wine Lovers: Deglaze mushrooms with white wine before slow cooking.
- Cheesy Twist: Stir in nutritional yeast for extra umami.
🍽 Storage & Meal Prep
- Refrigerator: Store leftovers for up to 4 days.
- Freezer: Freeze sauce (without noodles) for up to 2 months.
- Reheating: Warm on stovetop or microwave; add a splash of broth if sauce thickens.
✨ With tender mushrooms, silky sauce, and comforting flavors, this crockpot mushroom stroganoff is a fuss-free way to enjoy a timeless classic. Creamy, hearty, and oh-so-satisfying — it’s a dish you’ll crave on repeat.
