Comforting Introduction – The Hook)
Imagine coming home on a chilly evening to the rich, savory aroma of garlic, herbs, and earthy mushrooms that have been simmering all day. Now, imagine that this gourmet experience requires barely any effort from you. This is the magic of Slow Cooker Mushroom Stroganoff. We’re taking the classic, comforting flavors of the traditional dish—traditionally made with beef and sour cream—and creating a stunningly rich, deeply flavorful, and completely plant-based version that will wow vegans and meat-eaters alike. By letting your slow cooker do the heavy lifting, the mushrooms become incredibly tender and soak up a luxurious, creamy sauce that is pure comfort in a bowl. Toss it with eggless noodles for a meal that is both decadent and deceptively easy.
Why This Recipe is a Weeknight Game-Changer
-
-
True “Set It and Forget It” Ease: With just 15 minutes of prep, your slow cooker becomes your personal chef, developing deep, complex flavors while you’re free to live your life.
-
-
Hearty & Satisfying: Meatless doesn’t mean light! The meaty texture of cremini mushrooms and the rich, creamy sauce make this a deeply fulfilling and cozy main course.
-
-
Crowd-Pleasing Power: This dish is so creamy and flavorful that even the most devoted carnivores won’t miss the meat. It’s the perfect meal for mixed-diet households.
-
-
Meal Prep Marvel: The recipe doubles easily and the flavors get even better as they sit, making it perfect for lunches throughout the week.
Gathering Your Ingredients: Umami Heaven
This recipe builds layers of savory flavor using whole, plant-based ingredients.
The Aromatic Base:
-
2 tablespoons olive oil
-
1 large yellow onion, finely diced
-
4-5 cloves garlic, minced
The Star of the Show (The Mushrooms):
-
2 lbs cremini (baby bella) mushrooms, sliced (see note)
-
1 tablespoon soy sauce (or tamari for gluten-free)
The Savory Broth:
-
4 cups vegetable broth (low sodium if possible)
-
1 tablespoon Dijon mustard
-
2 tablespoons tomato paste
-
2 teaspoons dried thyme
-
1 teaspoon smoked paprika
-
½ teaspoon black pepper
-
1 bay leaf
The Creamy Finish:
-
⅔ cup raw cashews, soaked (SEE NOTE)
-
1 cup water
-
2 tablespoons cornstarch
-
¼ cup nutritional yeast (for a “cheesy” umami flavor)
-
1 tablespoon lemon juice
For Serving:
-
12 oz wide eggless noodles (like extra-wide ribbon noodles)
-
Fresh parsley, chopped, for garnish
The Step-by-Step Method: Effortless Elegance
Prep Time: 15 mins | Cook Time: 6-8 hours on Low | Serves: 6
Step 1: Sauté for Depth of Flavor (Optional but Recommended)
For the deepest flavor, heat the olive oil in a skillet over medium heat. Sauté the diced onion for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Transfer this mixture to your slow cooker.
Quick Method: If you’re short on time, simply add the raw diced onion and minced garlic directly to the slow cooker.
Step 2: The Mushroom Layer
Add the sliced mushrooms and soy sauce to the slow cooker. Gently toss to combine with the aromatics. The soy sauce will deepen the mushroom flavor.
Step 3: Create the Broth
In a medium bowl, whisk together the vegetable broth, Dijon mustard, tomato paste, dried thyme, smoked paprika, and black pepper until smooth.
Pour this mixture over the mushrooms in the slow cooker. Add the bay leaf.
Step 4: The Long, Slow Simmer
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The mushrooms will become tender and the flavors will meld beautifully.
Step 5: Make the Luxurious Cashew Cream
About 30 minutes before serving, prepare the cashew cream. Drain the soaked cashews. In a high-speed blender, combine the soaked cashews, 1 cup of water, nutritional yeast, lemon juice, and cornstarch. Blend on high for 1-2 minutes until completely smooth and creamy.
Step 6: Finish the Sauce
Turn the slow cooker to the HIGH setting. Remove the bay leaf.
Stir the blended cashew cream into the slow cooker. Cover and let it cook on HIGH for another 20-30 minutes, until the sauce has thickened and is hot and bubbly.
Step 7: Cook the Noodles & Serve
While the sauce is thickening, cook the eggless noodles according to package directions in well-salted water.
To serve, divide the cooked noodles among bowls and ladle the creamy mushroom stroganoff over the top. Garnish with fresh chopped parsley.
Chef’s Notes: Pro-Tips for a Flawless Dish
-
The Cashew Soak is Key: For an ultra-smooth cream, you must soak the raw cashews. Quick Soak: Cover them in boiling water for 20-30 minutes. Overnight: Cover them in room temperature water and soak for 4-8 hours in the fridge.
-
Mushroom Variety: Cremini (baby bella) mushrooms have the best “meaty” texture and flavor. For a more luxurious dish, use a mix of cremini and shiitake mushrooms.
-
No Blender? You can substitute the cashew cream with 1 cup of canned coconut milk (full-fat) or a vegan sour cream. Stir it in at the end and heat through without boiling.
-
Thickness Control: If your sauce isn’t thick enough after adding the cashew cream, create a slurry with 1 more tablespoon of cornstarch and 2 tablespoons of cold water. Whisk it into the stroganoff and let it cook for 10 more minutes.