- 600g mushrooms, diced (I left any very small ones whole, and halved or quartered larger ones)
- 3 cloves garlic, minced
- 1 onion, halved then thinly sliced
- 250ml (~1 cup) vegetable stock
- 2tsp smoked paprika
- 1tbsp (heaped) sour cream
- Salt
- Black pepper
- 4tbsp fresh parsley, chopped
Instructions
- Add the first five ingredients to a slow cooker, and mix well. Cook on high for 4 hours.
- After 4 hours, stir in the sour cream, and season to taste. Serve with a carb of your choice, topped with plenty of fresh parsley.
Read more at http://www.amuse-your-bouche.com/crock-pot-mushroom-stroganoff/#w0j42ZfbQTdUlGHu.99
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