Crock Pot Mushroom Stroganoff
- Ready In:
- 8hrs 20mins
- 4 (8 ounce) packages mushrooms
- 4 tablespoons butter, divided
- 1 large onion, diced
- 3 (10 1/2 ounce) cans beef broth (reserve 3/4c.)
- 6 tablespoons ketchup
- 3 garlic cloves, minced
- 2 teaspoons salt
- 6 tablespoons flour
- 1 1⁄2 cups sour cream
- Clean mushrooms and slice.
- Melt 2 T of butter in a large skillet.
- Place half the mushrooms and all of onion in skillet and saute until tender.
- Place in crock pot.
- Repeat with remaining mushrooms and butter.
- Place these in crock pot.
- Add broth (remember to reserve 3/4c.), ketchup, garlic and salt to crock pot.
- Cook on high 4 hours, or low for 8 hours.
- Blend reserved broth and flour.
- Take mushroom mixture out of crock pot and heat on stove top until boiling.
- Stir in flour mixture until broth is thickened.
- Remove from heat: stir in sour cream.
- Serve over buttered noodles or rice.
Questions & Replies
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Flavorwise, this was terrific and I'll make it again when I've got people to help my husband and I eat it. (Kids wouldn't touch it.) I made it with 1 lb. button and 1 lb. mixed exotic. I wouldn't recommend using the enoki though, they were kind of stringy when done and the oyster were indistinguishable as well. But the portabello, shitake and crimini were great. A couple of things to perhaps change next time. It took more than 2 batches to saute all the mushrooms so I ran out of butter (I used Pam instead and next time will only use Pam), the broth in 10.5 oz. cans is double-strength which means using twice the bouillion cubes if you substitute. We didn't think there was enough thickening, had to use more flour and still it wasn't enough. (I removed only part of the liquid, added the flour and returned it to the crockpot for the last hour, like I do other crockpot items.) I think that I will try adding tapioca at the beginning like I do stew. Didn't need all of the sour cream and came up with more than 6 servings since it was served as a side dish. Probably 10-12.