AI-generated serving inspiration; not a photograph of a tested recipe.
A mix of sliced mushrooms gives this sauce its substance. Sour cream goes in after the cooking heat is lowered so it stays smooth, while freshly cooked noodles keep their texture instead of sitting in the slow cooker all afternoon.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Mushrooms create a substantial sauce.
Fresh noodles keep a little bite.
Ingredient notes
Choose vegetarian Worcestershire sauce if needed.
Full-fat sour cream is less prone to separating.
Equipment you’ll need
4- to 6-quart slow cooker
Pasta pot
Small bowl
Helpful cooking tips
Do not boil the sauce after adding sour cream.
Brush off mushrooms and trim dry stem ends.
Make it your own
Variations
Add 1 tsp Dijon mustard with the sour cream.
Substitutions
Use plain full-fat Greek yogurt in place of sour cream; add off heat.
What to serve with it
Serve with peas or roasted broccoli.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze the mushroom base before adding sour cream for up to 2 months. Thaw, reheat to 165°F / 74°C, and stir in fresh sour cream off heat.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I cook the noodles in the sauce?
This sauce does not contain enough liquid for reliable noodle cooking. Prepare them separately.
Let’s get cooking
Slow Cooker Mushroom Stroganoff
A creamy mushroom sauce ladled over egg noodles for a meat-free slow-cooker supper.
Prep time
20 min
Cook time
4 hrs 15 min
Total time
4 hrs 35 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
4- to 6-quart slow cooker · Pasta pot · Small bowl
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Combine mushrooms, onion, garlic, broth, Worcestershire sauce, thyme, salt, and pepper in a 4- to 6-quart slow cooker.
Cover and cook on LOW for 4 hours until mushrooms are tender.
Mix cornstarch with cold water. Stir it into the sauce and cook on HIGH, covered, for 15 minutes until thickened.
Meanwhile cook noodles in boiling water according to the package; drain.
Turn the slow cooker off. Stir a few spoonfuls of hot sauce into sour cream, then fold that mixture back into the pot. Serve immediately over noodles.
Cook’s notes
Do not boil the sauce after adding sour cream.
Brush off mushrooms and trim dry stem ends.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-mushroom-stroganoff.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
